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!
The Cheesy Veggie Chickpea Burgers Recipe:
- 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
- 4 brioche buns sliced in half and toasted
- Large handful of salad leaves
- 1/4 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
- 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.
You can make and coat the burgers in advance, then cover and chill them for up to a day. Cook from chilled, but lower the heat to medium and cook for 1-2 minutes longer (so they're hot right through to the middle).
Nutritional Information is per serving. *Note* I've calculated for 90ml (1/3 cup) of vegetable oil, not the stated amount of 120ml (1/2 cup) as some oil will be left in the pan after frying.