Reading Time: 3 minutesI’ve been on a veggie burger kick lately. Call it a passion project to find the perfect veggie burger that every palate can enjoy. I’m still testing, but I wanted to share this curry spiced chickpea burger because frankly, it’s awesome.
One of the best things about these veggie burgers is that you can make the patties ahead of time and keep them on hand in the freezer. Then, when you’re in pinch for a meal you can feel good about feeding yourself and your family, you can just pull them out and cook them up. (Or you can devour them right away. I won’t lie: sometimes mine never make it to the freezer.)
If you need a “bun,” you can serve these burgers on portobello caps or sandwiched between sweet potato slices. They’re also good to eat without a bun, but with some paleo mayo (if you eat eggs) or avocado whip.
Vegan Curry Spiced Chickpea Burgers
Ingredients
- 3/4 cups gluten-free rolled oats
- 1/2 cup pumpkin seeds
- 1/2 small red pepper small dice
- 1/2 red onion small dice
- 3-4 cloves garlic roughly chopped
- 1 handful cilantro roughly chopped
- 2 14 oz cans chickpeas drained and rinsed
- 1/2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 +2 tbsp extra virgin olive oil
- 1 1/2 cups cooked brown rice
Instructions
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Preheat oven to 375 degrees Fahrenheit.
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Heat 2 tablespoons of olive oil over medium low heat. Add the onions, peppers, and garlic. Saute for about 5-10 minutes or until tender. Set aside.
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Place oats and pumpkin seeds in a food processor. Blend until coarse (about 10-30 seconds).
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Add everything else into the food processor, including the pepper and onion mixture but excluding the rice. Blend until almost smooth (it’s okay to be a bit chunky).
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Pour the mixture into a large bowl and fold in the rice.
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Line 2 sheet pans with parchment paper or silicone baking mats.
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Using a 1/2 cup measuring cup, scoop the mixture and place on your baking sheet. Once on the sheet, pat down each scoop so it is about 3/4 inches thick. Repeat for the rest of the burgers (you should end up with about 9 patties).
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Bake for 15 minutes, then rotate the pan 180 degrees and rotate shelves (place the top one on the bottom one and vice versa – this ensures even cooking). Bake another 10-15 minutes or until firm.
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Serve as you would any other burger! Enjoy!
For a walk-through on how to make these delicious veggie burgers, watch this video:
You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.
Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.
When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.
