It is that time of the year when we get an abundance of jalapenos in our garden. I have been putting them in everything lately; in our soups, sandwiches, burritos, dips, etc. Today, I made delicious chickpea burgers with you guessed it, jalapenos!
This recipe is pretty similar to the recipe I posted last December (Southwest-inspired lentil and jalapeno burger), It is super easy to make. I think I made about 35 burger patties to store in the freezer and it only took me a little over an hour.
My family loved them! I just didn’t put jalapenos on my daughter’s burgers to make it more kid-friendly.
Ingredients (Serves 4-6 people…about 4 to 6 burger patties):
- 4 cups of COOKED chickpeas/garbanzo beans
- 1 medium onion (chopped)
- 1/4 cup quinoa flour
- 1/4 cup oats
- 1/3 cup of water
- 1 vegan bouillon cube (note: if you don’t want to use a bouillon, you can use Mrs. Dash’s salt-free seasoning and just add liquid aminos for taste)
- 2 tablespoons of worstershire sauce
- 5 tablespoons of liquid aminos
- 1 tablespoon of cumin
- 1 tablespoon of spicy mustard
- 1 tablespoon of oregano
- 2 cloves of garlic (minced)
- 1 to 2 fresh jalapenos (chopped)
- 1 tablespoon of Mrs. Dash’s spicy seasoning (optional)
- salt and pepper
- grape seed oil
Note: for added protein and other nutrients, you can add 3 tablespoons of nutritional yeast to your burgers (optional).
Today’s sauce: mix equal parts of vegenaise (vegan mayo) and hot sauce. (If you prefer just ketchup and mustard, that is just as delicious!)
- Place the onions and garbanzo beans/chickpeas in a large bowl and mash them up.
- Add liquid aminos, bouillon cube, worstershire sauce, cumin, and mustard to your water (mix well).
- Add your mixture to your smashed chickpeas.
- Add flour and oats.
- Mix it up.
- Heat up your greased (with grape seed oil) griddle/skillet/pan (low to medium heat).
- Form burger patties.
- Cook 5 minutes on each side.
- Serve on a whole wheat bun.
(Reheat: bake in a 400 degree oven for 15 to 20 minutes)
Dress it up with tomatoes, onions, sauce, and sunflower sprouts. Serve it up with pickles, pepperoccini peppers, or kimchi!