Jazz up classic meals with pops of color and flavor! Sneaky Chickpea Burgers” please the palates of even the pickiest eaters. What a fun way to get more veggies! Seriously, even though most kids don’t like things like dijon or heavy herbs, they won’t notice them in these burgers!
Makes 7-8 Burgers
1 cup carrot, cut in discs
½ cup chopped red bell pepper
1 medium-large clove garlic
2 cans (14-ounces each) chickpeas, rinsed and drained
½ cup nutritional yeast
1 tablespoon tomato paste (can substitute natural ketchup)
1 teaspoon sea salt
1 teaspoon red wine vinegar
½ teaspoon dijon mustard
freshly ground black pepper (optional)
1 teaspoon fresh thyme or rosemary leaves
1 cup rolled oats
Buns, “fixin’s” and condiments to serve.
In a food processor, add carrots, bell pepper, and garlic, process until finely chopped. Add remaining ingredients except rolled oats and process through. Stop processor a few times and scrape down, and continue to process until smooth.
Add rolled oats and pulse through.
Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready to shape patties, take out scoops of mixture and form burgers in your hands.
To cook, place patties on a non-stick griddle or skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown . Then flip, and let cook for another 5-7 minutes on the other side. If using a grill that would be cooking the patties from both sides simultaneously, shorten/adjust cook time so as to not burn the patties
Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through, however pan-cooking yields a more desirable sear and texture.
Serve on buns, or in tortillas or pitas with fixings of choice!