These Cheesy Veggie Chickpea Burgers are easy to prepare and taste amazing!!
Can you believe this started out as an amaretti biscuit recipe?
I kid you not.
I was experimenting with my amaretti recipe to make a vegan version using aquafaba. Don't ask me why, I'm not vegan, I just thought it would be fun (plus my friend Lucy from Super Golden Bakes recently made some gorgeous aquafaba macaroons - which tempted me further).
Aquafaba, if you've never heard of it, is the cooking liquid from legume seeds - such as chickpeas. You can use it to replace egg whites in certain recipes. The liquid from tinned chickpeas can also be used, so I gave it a go (3 tbsp of liquid to replace 1 egg white), and the amaretti were delicious!
Unfortunately they also spread, to look like large, thin cookies, instead of proper amaretti! Maybe I should have tried reducing the aquafaba in a pan first like Lucy did. That's an experiment for another day.
So I was left with a tin chickpeas, and nothing prepared for dinner.
A total risky move (considering my struggles to get Chris to eat any vegetarian meals without feeling like he's missing out), but I figured the addition of veggies, cheese and a lovely crispy coating would sell my chickpea burgers to the family. I ended up going full on with the toppings too - making it Mexican themed with avocado, red onion, tomatoes, chilli sauce and soured cream.
It was soooo good.
My daughter - who when I told her we were having chickpea burgers for tea responded with 'euuugggh sick-peas?' - even scoffed the lot!
Definitely a new veggie meal for the recipe rotation!
More Burger Ideas
Still hungry for more? Why not try one of these fantastic burgers:
- Cheese Stuffed Burger
- Cheesy Veggie Burgers
- Crispy Chicken Burger
- Belly Pork Burger
- Fish Burger
- Thai Style Fish Burger
- Bacon Cheeseburger
All served with some Pizza Fries, Veggie Matchstick Fries or some Carrot fries!
The Cheesy Veggie Chickpea Burgers Recipe:
Cheesy Veggie Chickpea Burgers
Ingredients
- 10 sugar snap peas/snow peas - chopped finely
- 75 g broccoli - florets only (stalks removed) - chopped finely
- 400 g tin chickpeas, drained
- 1 tsp cajun spice
- ½ tsp garlic salt
- pinch of salt
- pinch of pepper
- 150 g grated mature cheddar cheese
- 60 g plain (all purpose) flour
- 2 eggs - beaten
- 100 g panko or homemade breadcrumbs
- 1 tsp paprika
- 120 ml vegetable oil
Toppings:
- 4 brioche buns - sliced in half and toasted
- Large handful of salad leaves
- ¼ of a red onion - peeled and thinly sliced
- 1 avocado - de-stoned and sliced
- 6 cherry/grape tomatoes - sliced
- 4 tbsp soured cream
- 4 tsp sweet chilli sauce
INSTRUCTIONS
- Steam or boil the sugarsnap peas and broccoli for 2 minutes, to soften slightly (they should cook quickly if they're chopped finely). Alternatively, cover with 1 tsp of water and microwave for one minute. Drain and put to one side.
- Place the chickpeas in a food processor and pulse a few times until you have a lumpy paste (I like it with a bit of texture). Transfer to a bowl and mix in the sugarsnap peas, broccoli, cajun spice, garlic salt, salt, pepper and cheddar. Stir with a spoon.
- Place flour, beaten egg, and panko in three separate shallow bowls. Stir the paprika into the bowl with the panko.
- Split the chickpea mixture into four portions and shape into four patties. Coat each pattie first in the flour, then the egg (make sure it's fully covered), then in the breadcrumbs.
- Heat the oil in a large frying pan or skillet over a medium-high heat and fry the burgers for 3-4 minutes each side) until golden and crispy.
- Assemble the burgers by placing salad leaves and red onion the base, followed by the burger, then topped with the sliced avocado, sliced tomato, soured cream and chilli sauce. Add the top half of the bun and serve.
✎ Notes
Nutrition
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
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awesome one
JyothiMcminn says
The calorie content for the chickpea us very high ...do check it again.for one serving it’s 877is way too high.
Chris Corbishley says
Hi There,
This is approximate based on a calorie counting app and includes the brioche bun and Avocado.
If you wanted to check this out for yourself with your ingredients you can always use something like MyFitnessPal or other similar cal counter.
thanks
Chris & Nicky
Tariqizharkhan says
Just great. Keep it up, though no need to tell, latest one is always better than the previous one.
Steve says
I know I'm going against a trend here, but I don't like avocado, so this meat free burger looks delicious, but minus the avo. Love chickpeas though!
Kristen says
These were amazing!! Instead of cooking them on the stove, we cooked them in the oven. They are to die for! We doubled the recipe so we had even more 🙂
Nicky Corbishley says
Woohoo! So glad you liked them Kristen. I'll have to try cooking them in the oven!
karyld2016 says
I absolutely love chickpeas, but never thought to make them into a burger! This looks so fabulous, I definitely have to try it
Severien says
I must try these! I have had my eye on them for a while.
Lucy Robertson says
Tastes good. Its really easy to prepare. post some more. bingo
lepetitchef says
WOW. These look absolutely mouthwatering!
Steph says
We had these last night...delicious....hubby even said he might prefer these to meat burgers......never thought I'd hear him say that about "sick" peas in a million years. Even teenage daughter gave them a 8/10, & for a teenager, that's an impressive score!!