Since I’ve taken on the #AVeryVeganApril challenge, my meals have been mostly bowls of noodles (whole wheat rotini, brown rice vermicelli) with vegetables and sauce. After awhile, I started to mouth-crave something different—burgers.
They had to happen. Homemade, spicy, flavourful, sink-your-teeth-in chickpea burgers. I wasn’t going to share this recipe, but I took one bite and knew it had to be DONE.
…Okay, fine, I took like three bites to reassure myself it was as good as I thought it was. Also, these are kind of small (burgs not burgers!), so if you’re looking to feed a whole bunch of people, double the recipe.
Chickpea Pepper “Burgs” feat. Red Cabbage Slaw
Makes approximately 6 cute burgers or 3 dope double burgers
For the slaw:
2 cups red cabbage, shredded
1 cup carrot, shredded
1-2 broccoli stems, shredded
1/4-1/3 cup hulled, raw sunflower seeds
3 tbsp oil (olive, grapeseed, etc)
2 tbsp red wine vinegar
1 tsp garlic powder
1/4 tsp salt
1/2 tsp ground cumin
1. If you don’t have a mandolin or a fancy food processor, this is your biggest step. Finely chop cabbage, carrot, and broccoli stems in a bowl. Add the sunflower seeds on top.
2. In a small separate bowl combine oil, vinegar, garlic powder, salt, and cumin. Whisk together and pour over the shredded veggies, tossing to coat. Taste and add more salt, pepper, or another splash of vinegar if the flavour is missing “zing.” Set aside to marinate. The secret ingredient is TIME.
For the burgers:
2 cups chickpeas, boiled
1/2 red pepper, seeds removed
2 garlic cloves
1 shallot, (or 2 tbsp yellow onion), chopped
1 tsp paprika
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 flax egg (1 tbsp flaxseed meal + 2½ tbsp water, stirred)
2 tbsp whole wheat flour (or bread crumbs? I didn’t have breadcrumbs. SO.)
Juice from 1 lime
For serving: whole wheat buns, avocado slices, veganaise, aioli, whatever-you-want…
1. Make your flax egg by combining water and flaxseed meal in a small dish. Set aside to “activate” for about 5 minutes.
2. In the bowl of a food processor*, combine chickpeas, pepper, garlic, and onion. Pulse until the mixture is finely diced but not smooth. Add in spices, salt, flour, and the flax egg and pulse to combine again. The mixture should keep shape fairly well but may seem a bit dry.
3. Empty bowl of food processor into another bowl and fold the lime juice in until it’s absorbed. Measure a third of a cup of the mixture for each burger, and then use your hands to form patties and leave them on a baking sheet covered in parchment paper. You should get about 6 or 7 patties.
4. Heat up a small amount of oil in a frying pan, and cook the patties over medium heat, until each side is golden brown, about 3 minutes. (They are fairly sturdy, but flip with care!)
5. To assemble, spread slices of avo on the bottom bun, plunk a patty on top. I’ve been eating these as double burgers—second patty, a few healthy spoonfuls of slaw, and then the bun. Slather mayo or queso or whatever you want (I used vegan Mexican cheese from Minimalist Baker ) on the top bun**, cap that burger!
*I made this by using my tiny handy chopper and literally grinding the elements one batch at a time. If you’re feeling determined, use a potato masher for the chickpeas and chop everything else as fine as you can!
**I realized looking at my pictures that I put this beauty together upside down. Learn from my mistakes, peeps. Also top bun sounds like the gay remake of “Top Gun” ohwaitTopGunisalreadygay.