trying to convert your husband to a vegetarian is no easy task.
especially when he doesn’t consider food without meat “eating”.
we struck up a deal where three nights a week we eat meatless and the rest we chow down on some animals.
oh that sounds horrible. lets try again, he chows down on some animals.
all of that to say that these burgers are bomb. i couldn’t get the consistency perfect but they tasted oh so good.
bbq chickpea burgers
(tweaked from how sweet it is)
makes approximately 5 patties
1/4 cup chopped red onion + more for topping
1/2 cup broccoli
3/4 cup chopped carrots
1 (16 ounce) can chickpeas, drained and rinsed
1/2 cup freshly grated cheddar cheese + more for topping
2 tablespoons barbeque sauce + more for topping
1 teaspoon honey
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon onion powder
1 avocado sliced thin
Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. Remove from heat and set aside.
In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. I had trouble fitting it all into my food processor without it pureeing the bottom portion. Transfer to a blender if this becomes an issue. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.
Heat a large skillet over medium heat and add olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion, avocado and sauce.
these would also be great with gouda… mmm the possibilities!