This recipe is both easy to make with minimal ingredients and makes some of the best vegan burgers I’ve ever tasted. They’re so good and very filling, thanks to the protein-packed chickpeas and rice.
The method couldn’t be easier. Blend the ingredients together in a blender, form into patties, and then bake it! Easy as that. The best thing about this recipe is that you can freeze some of the patties and cook them from frozen at a later date for days where you just don’t have time to cook. Trust me, we all have days like that and it’s best to be prepared. Serve it with your favorite vegan hamburger buns, greens, tomato, onion, and ketchup and mustard. Or, forgo the bread and serve it over a salad — make it about you.
This original recipe is based off of one by blogger “Naturally Stephanie” a beautiful, very athletic vegan lady. If you don’t already know of her check her out on YouTube here. She made these burgers in one of her videos and then placed the recipe on her blog here. This slight variation includes the calories for my own reference and a few tweaks.
- 200 g Chickpeas drained, rinsed, and patted dry
- 140 g Tofu, firm is best
- 125 g Wholegrain Rice -- You can also use flavored whole grain or brown
- 2 tablespoons BBQ Sauce
- 1 tablespoon Liquid Smoke
- 1 tablespoon Nutritional Yeast
- 1 tablespoon Parsley
- 1 tablespoon Coriander
- 1 tablespoon Paprika
- 1 teaspoon Chili flakes or chili powder Add more if you want it spicier
- Sprinkle of Salt & pepper
- 1 tablespoon Sriracha
- Breadcrumbs or flour
- Heat your oven to 180C Fan or 200C Conventional.
- Mix all the ingredients (apart from the flour/breadcrumbs) in a blender. Around 10-20 seconds at a low speed. It should be slightly chunky still.
- Place in a bowl. Mix with a spoon just to make sure it's thoroughly combined.
- Use your hands to form into patties. At this stage, if the mixture isn't holding its shape or is a little to wet, add some breadcrumbs or flour help it along.
- If not using all the patties now. Place into suitable bags individually and freeze for up to one month. Can be cooked from frozen. Just add extra cooking time.
- Cook on the middle shelf of the Oven for 25-30 minutes. Turning once halfway through.
If you enjoy this recipe, then you might be down for this vegan portobello mushroom and chickpea salad. It’s surprising how meaty mushrooms can be when you cook them just right. In this recipe, portobello caps are baked in a marinade, imbuing it with a savory flavor and juicy texture. It’s served with a healthy dose of chickpeas, grains, and broccoli.
This vegan Mexican quinoa salad is also protein-packed and easy to throw together for a quick lunch or dinner. A blend of cumin, chili powder, and ancho chili is the key to its spicy flavor. It’s served with sweetcorn, black beans, kidney beans, plenty of cilantro, avocado (of course), and a squeeze of lime. You can eat it as a salad or pair it with corn tortillas and serve it family-style for a taco night. Pro-tip: warm the tortillas over a burner on low.
This recipe was republished with permission from Wally Jay.