These delicious chipotle chickpea veggie burgers are packed with flavor and can help you make use of whatever veggies you have lying around. I like to make batches of veggie or bean burgers regularly to freeze. When I’m busy on my computer all day, I can grab one out of the freezer and quickly heat one up for a homemade and satisfying lunch.
I used green peppers and mushrooms as that’s what I had on hand. But zucchini, broccoli or some greens would be great as well.
The ‘raw’ veggie burger mix will look something like this. I like adding in the corn at the end and keeping it whole because it adds texture and sweetness that compliments the chipotle’s heat. Don’t worry if the mixture seems too wet to form into patties. If it’s challenging to work with, you can refrigerate it for about half an hour. Once the burgers cook, a brown crust will form on the outside and they will take shape in the pan.
Cook until nice and brown so they’re a bit crispy on the outside. They will be soft in the middle and anything but dry. I love them with ketchup and vegan mayo and some greens, but some cheese, red onion, lettuce and tomato are also a good combination.
- 1 15 oz can chickpeas
- 1/2 c red onion chopped
- 2 cloves garlic, chopped
- ¾ c green pepper, chopped
- ½ c corn
- 1 c mushrooms, sliced
- 1 c fresh parsley, chopped
- 1 c breadcrumbs (I used panko, but whole wheat is fine as well)
- ¼ c chipotles in adobo
- 1 T olive oil
- 2 T soy sauce
- 2 t red wine vinegar
- 2 t smoked paprika
- 1/4 t salt
- cooking spray
- buns, pitas or english muffins
- Heat oil in medium saute pan. Add onion, garlic, pepper, mushrooms and parsley and saute about 10 minutes or until vegetables are cooked.
- While vegetables are cooking. Add the following to the food processor: chickpeas, ½ cup of the breadcrumbs, chipotles, soy sauce, vinegar, smoked paprika and salt. When vegetables are done, transfer to the food processor. (Just wipe the pan clean with a paper towel. We’ll use it again to cook the burgers). Blend ingredients until mixed, but not completely smooth.
- Empty mixture into a bowl. Add corn and remaining breadcrumbs and stir to combine. Check seasoning and add salt if necessary. Form into 5 patties about ¾ inch thick and 4 inches across. Lightly coat the same saute pan you used for the vegetables with cooking spray. When pan is hot, add patties, cooking about 7 minutes on each side or until browned.
- Serve immediately on a roll or pita bread with ketchup and mayo (vegan for me). These patties also freeze beautifully and will be great for a quick lunch or dinner when you’re short on time.