Vegan Burger Recipe: Sriracha Chickpea Burgers
By: Barb Biagioli
The perfect combination of spicy and savory, with just the right amount of crunch, these chickpea burgers are loved by traditional burger eaters and plant-based foodies alike! The chickpeas are a great source of plant-based protein, with 15 - 20g of protein per cup. And the combination of plant-based ingredients makes these both a healthy and tasty burger you can truly be excited to eat!
Try these at your next summer barbecue or make them for an easy weeknight dinner. When you double this recipe, you’ll get quite a few burgers – around 16 – perfect for freezing for dinner another night of the week or month, or ideal as leftovers crumbled on salads, in wraps, or on open-faced sandwiches.
These go great with a traditional potato bun or wrapped in romaine for a lighter burger version. They’re perfect over salads and simple greens and go great with pickled onions, avocado, tomato, and this sriracha cashew mayo.
Not your average veggie burger, trust me when I say, these will change your bbq burger game!
Sriracha Chickpea Burger Recipe
Prep Time: 20 min | Cook Time: 45 min | Serving: 4-6
INGREDIENTS
1 flax egg (1 tbsp ground flax, 3 tbsp water)
4 cups chickpeas
2 medium zucchini, grated
1 red onion, diced
2 tsp garlic powder
2 tsp cumin
1 tsp black pepper
1 tsp sea salt
2 tbsp sriracha
2 tbsp tahini
3 tbsp apple cider vinegar
1/2 cup oat flour
1/2 cup rolled oats
1 tbsp olive oil
INSTRUCTIONS
1. Combine the flax with water in a large mixing bowl and let sit for 10 minutes. Meanwhile, add 3 cups of chickpeas to your food processor and pulse until ground.
2. Add the 1 cup of whole chickpeas and 3 cups of ground chickpeas to the mixing bowl. Add the grated zucchini and red onion.
3. Add garlic powder, cumin, black pepper, sea salt, sriracha, tahini, apple cider vinegar. Combine the mixture with a spatula or spoon. (If tahini is too thick, mix with water before adding to chickpea mixture). Adjust spices to taste. I always end up adding a bit more.
4. Add in the olive oil, oat flour and rolled oats and mix together. To reach desired consistency, see below. Let the burger mixture sit in the fridge to soak up all flavors and retain moisture - anywhere from 1-4 hours - or you can cook immediately if they mold well.
5. To bake, bring your oven to 350. On a baking sheet with parchment paper, roll your burgers into patties - should make anywhere from 10-16, depending on size of your burgers. Cook on one side for 15 minutes or until golden brown, then flip. Cook another 15-20 minutes or until burgers are baked to your preference. We like ours crunchy on the outside, so it often takes a total of 45 minutes.
Note I: I use cooked chickpeas, rather than canned chickpeas. Results may vary because the canned chickpeas tend to hold more fluid. If your burgers are not moist enough, add 1 tbsp of water in increments until to reach desired consistency.
Note II: These burgers make great leftovers. We reheat them in the oven for dinner later in the week. Doubling the recipe is great if you are feeding a larger family and enjoy leftovers like these!
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