Vegan Chickpea Burgers
These Chickpea Burgers are a great meatless meal! They are packed with flavor from added vegetables, buffalo sauce, and spices. Even meat-eaters will be pleased!
Equipment
- Blender
- Measuring cups and spoons
- Large mixing bowl
- Large skillet
- Spatula
Ingredients
- 2 13.4 oz cans chickpeas drained
- ½ Medium Red onion chopped
- 3 Cloves Garlic minced
- ½ tsp Granulated garlic
- ¼ tsp Paprika
- 1 tsp Fine sea salt
- 3 tbsp Buffalo wing sauce non-dairy
- ½ tsp Yellow mustard
- ½ Cup Panko breadcrumbs
Instructions
- Combine the chickpeas, garlic, paprika, granulated garlic, salt, mustard, and Buffalo sauce in a large blender. Pulse until everything is well combined and the chickpeas are broken down, scraping down the sides as needed.
- Transfer the mixture to a large bowl. Add the chopped onions, and panko breadcrumbs and lightly mix until well combined.
- Shape into 8 even burger patties.
- Heat a large skillet over medium-high heat. Spray with non-stick cooking spray.
- Working in batches, add 3-4 of the burger patties to the pan and cook for 5 minutes on the first side. Carefully flip the burgers and cook for another 5 minutes on the other side. Remove the cooked burgers from the pan and repeat with the remaining burger patties.
- Serve the chickpea burgers on whole wheat buns with desired toppings.
Notes
- If you don't have a blender or food processer, you could mash the chickpeas with a fork or potato masher. It will take longer, and the mixture won't be as fine as if it's blended.
- Store the leftovers in an airtight container in the fridge for 4-5 days.
- The patties can also be frozen by putting them on a baking sheet after they are done cooking. Once they're completely frozen, transfer them to a ziplock freezer bag. Reheat them in the oven at 400 degrees for 15-10 minutes.
