Chickpea and Sweetcorn Veggie Burgers
Putting the chic in chickpea with these unbelievable veggie burgers. They can also be sliders for smaller portions and meal-prep! These were created trying to mimic one of my favorite veggie burgers in Louisville, KY from a restaurant called GAME. They have exotic meats and burgers to try but this veggie burger steals my menu choice. EVERY. DAMN. TIME!
Plant-based eating doesn’t have to lack flavor or nutrition. My fiancé is a meat-lover and he went back for seconds with these and enjoyed the leftovers the next day! I topped mine with this delicious homemade smoked ketchup with garlic. An easy and delicious addition that takes less than 10 minutes! Try these for a great plant-based alternative, you won’t regret it.
These can also be made gluten-free and are already dairy-free.
Chickpea and Sweetcorn Veggie Burger with Smoked Ketchup
INGREDIENTS
· 1 can chickpeas, drained
· 1 can sweetcorn, drained
· 1/3 cup gluten-free breadcrumbs (can use regular)
· 1 bunch green onions, chopped
· ½ tsp cumin
· ½ tsp mild chilli powder
· 3 tbsp gluten-free flour (can use regular), plus extra for dusting
· 2 tbsp olive oil
· 6 gluten-free or regular burger buns, lightly toasted
· 1/2 cup Arugula
DIRECTIONS
1. Whizz the chickpeas with the breadcrumbs, sweetcorn spring onions, cumin, chili, flour, and seasoning in a food processor. Scrape the sides of the food processor to ensure even mixing and do it again. Do this until the mixture comes together. With lightly flour-dusted hands, shape into 6 patties (or 8-10 small patties for meal prep/sliders); chill for at least 30 minutes prior to cooking.
2. Meanwhile, make the smoked ketchup with garlic. You can find that recipe here!
3. Heat the oil in a frying pan over medium heat in batches for 4-5 minutes on each side. To keep them warm, you can place them in an oven if needed. (You can also use these on the grill! Brush the burgers lightly with oil, place on a medium heat grill, and cook for 3-4 minutes. Turn regularly to make sure they don’t brown.)
4. Top the toasted bun bases with a burger, a spoonful of tomato sauce, and some arugula. Top with the bun lids. (Optional: Use some mayonnaise such as Duke’s Mayo under the burger for additional flavor).
5. ENJOY!
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Chickpea and Sweetcorn Veggie Burger with Smoked Ketchup