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.

I just love sunflower sprouts! They are great in sandwiches, burgers, burritos, salads, etc.

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!)

Directions:

1. Place the onions and garbanzo beans/chickpeas in a large bowl and mash them up.
2. Add liquid aminos, bouillon cube, worstershire sauce, cumin, and mustard to your water (mix well).
3. Add your mixture to your smashed chickpeas.
4. Add flour and oats.
5. Mix it up.
6. Heat up your greased (with grape seed oil) griddle/skillet/pan (low to medium heat).
7. Form burger patties.
8. Cook 5 minutes on each side.
9. Serve on a whole wheat bun.
10. Enjoy!

(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!