A simple, satisfying meatless burger has the power to change the world, and these delicious Chickpea Veggie Burgers are contenders, for sure — they’re just as tasty as beef, but so much better for you!
- 1 heaping cup dried chickpeas
- 2 bay leaves
- 1 tsp cumin powder
- 1 tsp onion salt
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
- 1 tsp black pepper
- 3 Tbsp tomato paste, sauce, or ketchup
- about 1/2 cup whole wheat flour, or whole wheat pastry flour
- Rinse the beans and soak them in cold water overnight. Drain and put in a large pan with cold water to cover by several inches. Add bay leaves, cumin powder, onion salt, garlic powder, rosemary or thyme, and pepper. Bring to a boil and cook until the beans are tender.
- Drain the beans, (you should have about 3 cups) remove the bay leaves, and put them in the bowl of a food processor. Pulse about 15-20 times.
- Add in the ketchup and flour and run the machine until the mixture is combined and holds together when you press it between your fingers. It will be crumbly.
- Measure out 1/2 cup scoops of the bean mixture, compressing it so it holds together, and flatten with a tortilla press into thin 5-inch patties. You will get six burgers.
- Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
- Cook the burgers on a hot grill in a little melted butter until crisp and golden on each side. Flip them gently as they are fragile.
- Serve on buns with mayo, cheese, onion, tomato, and sprouts.
- There are 2 methods for cooking dried chickpeas. You can soak the beans overnight in water, or you can bring them to a boil, boil for a few minutes, then turn off the heat and let them quick soak for about an hour. Then drain, add fresh water, and cook until tender. I like to add seasonings to the water so the beans absorb flavor while they cook. Go ahead and salt the cooking water, it’s a myth that it toughens beans.
- An inexpensive tortilla press makes perfectly round, flat, uniform burgers in an instant. Just place a ball of bean mixture on the plate and press down — they’ll look so professional! You can use a heavy skillet to get a similar effect if you don’t have a press, and little sheets of waxed paper help keep the burgers from sticking.
- Thin is best, and to get a nice crispy crust make sure to cook the burgers in a little butter on a hot grill. Flip them gently, they can be fragile.
- A great veggie burger is only as good as its accompaniments. A fluffy bun, (not too big or thick!) a piece of your favorite cheese, a slice of ripe tomato, a handful of fresh sprouts, and of course a fabulous mayo or sauce are essential!