Chick Pea and Green Pea Veggie Burgers
For a vegetarian, I sure am fixated on burgers. Creating them, eating them, inventing new and unusual burgers that are vegan and gluten free. I like to grill or barbecue extras because they’re easy to reheat and eat, and are wonderful crumbled on salad or inside a potato, make a complete meal.
It’s really funny, because I never really liked burgers before I was a vegan. Shows how little I liked meat. After becoming a vegan, I became obsessed about making a burger that was juicy inside, crispy outside, not difficult to make, and tasty. Tasty being key!
My mushroom walnut burgers are the best tasting burgers I ever ate. But then again, I love mushrooms. I’m proud to have invented that recipe, and so happy when I make them. They froze and defrosted well, I should add. That makes it easier to recommend doubling the recipe.
Today, I’m sharing another burger recipe which incorporates seasoning, gluten free breading, green peas (I used frozen green peas that I first thawed), and canned chick peas. I started with a recipe from Martha Stewart’s Living Magazine, and made it gluten free. I kept on tweaking the recipe to get it perfect. They’re not only nutritious and gluten free, but vegan, delicious, not difficult, and the huge batch disappeared quickly. Not as good as the mushroom burgers I love so much, but really really good. Betayavon-Good Appetite!
Veggie Burgers made from Chickpeas and Green Peas
- 2 c frozen peas, thawed
- 3 1/2 cups canned chick peas, rinsed and drained
- 1 small onion, diced
- 4 T parsley, chopped fine
- 4 T basil or oregano chopped fine
- 2 flax eggs (2T ground flax seed meal dissolved in 6 T water. Allow to set in bowl for 15 mins)
- 1 1/2 cups gluten free breadcrumbs (I used a combination of brown rice flour,oat flour, and cornmeal. Potato flakes would work just as well to keep the mixture light and hold it together, but has added sodium
- 1/8 cup Cornmeal plus 1/8 cup brown rice flour for lightly coating burgers before sautéing
- 1/4 cup olive or sunflower oil
- 2-4 T barbecue sauce or spicy sauce for dipping, depending on if you like things more sweet or spicy, or combine them for your desired result!
- Gluten free buns, cole slaw, sliced tomatoes and onions, pickles, and lettuce
- Food Processor
- Measuring cups and spoons
- Cast iron pan or baking sheet and parchment paper if baking instead of frying
In Food Processor:
1 medium onion, add 2 cup frozen peas, thawed, 31/2 cup canned chick peas, rinsed and drained. Pulse til combined and pureed. Mixture should be thick. To this, add 2 flax eggs (Sprinkle 2 T. ground flax seed meal into 6 T. water and allow to sit for 10-15 minutes until it appears gelled), the spices, 1/2 cup corn meal, either 1/2 cup mashed potato flakes, or gluten free flour, or 1/2 cup oat flour. Add 1/2 cup brown rice flour. Pulse until everything is thoroughly combined. Mixture will be very thick.
Form patties by pressing the mixture firmly between your palms. If impossible to get them to stick together, add water a tablespoon at a time, making sure not to add too much water. Sprinkle each burger with corn meal. You can add any seasoning you like to the cornmeal for additional taste: cumin, cayenne, garlic or onion powder, salt, pepper, oregano, etc.
Heat 2 T. olive oil or coconut oil in a large cast iron pan. You’ll know the pan is hot enough if it sizzles and hisses when you shpritz it with a few droplets of water. Add the firm burgers, and allow them to cook throughly on the first side before attempting to turn them gently with a spatula. These are very dense burgers and not all that moist-as I’m sure you can tell from the list of ingredients, so they will take a while to cook, and you will need to treat them gently.
Flip and finish cooking on the second side. As an alternative, you can cook them in a hot over (400 degrees) on a large baking pan lined with parchment paper, and turn them midway-about 20 minutes-and finish cooking on the second side.
These burgers did not get the kind of crispy crunch I usually crave when I fry something, but were delicious and filling, and I was happy to have made them.
I opted not to add spices to the cornmeal breading, and used spicy barbecue sauce to top them instead.
Great on a gluten free bun topped with anything you like: pesto, barbecue sauce, cole slaw, pickle, salsa, pickles, onion and tomato slices, sprouts, or lettuce leaves.