Since the first inception of commercially sold VegeBurgers in London 35 years ago to delightfully flavorful plant-based creations available today, veggie burgers have come a long way, baby. These Spicy Vegan Chickpea Burgers are no exception. The best part is they come straight from your own kitchen.
Organic chickpeas serve as the base for this recipe for their lighter texture, color and flavor. I was also looking for a lighter, “turkey” burger-ish resemblance, so a lighter bean was a natural.
Chickpeas are also loaded with fiber and provide nearly 15 grams of protein in just one cup. With that said, white cannellini beans would also work well for this recipe.
The secret to flavorful DIY veggie burgers lies in the flavor boost that comes from finely chopped or ground vegetables, nuts, grains, oats and, of course, an array of spices.
For this recipe, I chose red onions, zucchini and chopped cilantro. You can also add or substitute finely chopped bell peppers and/or mushrooms, depending on your tastes.
And then there’s the binder. I used a combination of extra-virgin olive oil and a couple of tablespoons of natural peanut butter to bind the mixture together before I formed it into patties.
Save the aquafaba liquid from the can of chickpeas just in case the mixture needs moistening. Heck, aquafaba is a wonderful vegan substitute for eggs in any recipe. So anytime you crack open a can of chickpeas or boil your own, save it. Aquafaba is stored frozen (try ice cube trays) pretty much indefinitely and in the fridge for a few days (same as egg whites).
Spice it Up
I’m a big fan of spicy anything, and my latest love language is hot sriracha sauce. I literally put it on everything. I added it liberally to my batch of burgers and used it as a condiment as well. For this recipe, I’ve recommended starting with 1 tablespoon of the hot stuff, but if you like hotness, add another tablespoon. You may also prefer a classic hot sauce, like Frank’s, or a your favorite hot salsa.
Spicy Vegan Chickpea Burgers
The beauty of homemade burgers of any kind – vegan, vegetarian or omnivore – is the flexibility to add interesting textures and flavors with other ingredients. I’m fairly certain you’ll love these and I certainly plan to stow a few in the freezer to keep on hand for a quick and easy meal.
Easy-to-make, flavorful veggie burgers for the whole family.
- 1 15-oz can Organic chickpeas
- 1 small Zucchini grated
- 1/2 medium Red onion finely diced
- 4 tbsp. Fresh cilantro chopped
- 2 tbsp. Extra virgin olive oil
- 3 tbsp. Rice wine vinegar
- 2 tbsp. Natural peanut butter
- 1.5 tbsp. Sriracha sauce
- 1 tsp. Garlic powder
- 1 tsp. Black pepper
- 1/2 tsp. Salt
- 1 cup Rolled oats
Drain and rinse chickpeas. Save the liquid aquafaba and store refrigerated. Aquafaba can be used to moisten the mixture if it seems to dry to form into patties.
Place chickpeas in a food processor or blender and pulse. The mixture should be slightly coarse.
Dump the chickpeas into a large mixing bowl and add all other ingredients. Use your hands to mix well and form into 6-8 patties. My first batch made 7 patties.
Heat a large frying pan to medium-high, spray with a light coat of olive oil or cooking spray and cook the burgers for 5-7 minutes per side, or until browned.
Serve with your favorite burger toppings and enjoy!
If you have extras, store in refrigerator for several days, or they can be individually wrapped in wax paper and frozen.