Baked Mediterranean Chickpea Burgers

Let me just start off by saying that these Baked Mediterranean Chickpea Burgers are my new favourite veggie burgers! I’ve been trying a lot of different recipes lately for vegan burgers, as I really like having some in the freezer for quick meals, and I’m trying not to buy any processed ones full of junk (even though they taste really good). These are absolutely the best ones so far. My sister Jem and her fiancé (both omnivores) have also just finished a batch! We all love that these burgers aren’t trying to taste like meat, they just have a really awesome flavour of their own.

IMG_1052

On a whole wheat bun with roasted garlic hummus, romaine lettuce, and Sriracha.

They are also very simple to make. You basically just mix everything in a bowl, make patties, and bake them. No pre-cooking of individual ingredients or food processor required.

IMG_1316

On a whole wheat wrap with melted Daiya Jalapeno Garlic Wedge, red pepper hummus, green leaf lettuce, and cucumber.

I should also mention that this recipe is based on The Post Punk Kitchen’s recipe for Double Batch Chickpea Cutlets, which are really great as is. A version of the Chickpea Cutlets also appears in Veganomicon.

IMG_1791

Cut up in a salad, with romaine lettuce, cucumber, red pepper, black pepper, and balsamic vinaigrette.

And now, if those photos made you hungry for some Baked Mediterranean Chickpea Burgers (they sure did for me), here’s the recipe. Go make some burgers!

Baked Mediterranean Chickpea Burgers (Yields 8 Large Patties)
¼ cup sun-dried tomatoes, roughly chopped
¼ cup hot water
1 16oz can chickpeas, drained and rinsed
¼ cup extra virgin olive oil
1 cup breadcrumbs
¼ cup ground flax seeds
4 cloves garlic, minced
2 tsp italian seasoning
1 tsp paprika
¼ cup black olives, roughly chopped
1 cup vital wheat gluten
1 cup water or vegetable broth
¼ cup soy sauce

Notes:
– I buy sun-dried tomatoes in a dry package. Obviously if you have oil-packed sun-dried tomatoes you won’t need to rehydrate them
– Instead of mashing the chickpeas and olive oil in a bowl, you can choose to pulse them in a food processor. I prefer not to dirty the food processor just for this. Just don’t process them for too long, otherwise you’ll end up with hummus.

– For some extra flavour, you can include the water you soaked the tomatoes in, in the 1 cup of water or vegetable broth.
– If you’re not sure what the ‘strings of gluten’ should look like, this photo should help. 

Place the chopped up sun-dried tomatoes in a small bowl with the hot water and set aside for at least 10 minutes before using them.
Place the chickpeas and olive oil in a large bowl and mash with a fork or masher just until there are no whole chickpeas left.
Add all of the other ingredients into the bowl with the mashed chickpeas, including the now rehydrated sun-dried tomatoes. Knead everything together for about 3 minutes, or until strings of gluten appear.
Separate the dough into 4 equal(ish) pieces, then divide each piece into 2. You should now have 8 pieces. Shape each piece into a patty. This can easily be done by rolling it into a ball, then flattening and shaping it into a disc between your hands. They should be roughly half an inch thick.
Place the patties on a lightly greased baking sheet and bake at 375°F for 20 minutes. Remove from oven, flip, and bake for another 8-10 minutes.
Enjoy!

IMG_0993

IMG_0995

IMG_1004

Enjoy these Mediterranean Chickpea Burgers right away, or let cool and freeze them for later. I usually make veggie burgers specifically for the freezer, because they are awesome for making quick filling meals. The patties can be reheated any way you choose: in a microwave, in a pan, or on the barbecue.

I’ve shared this post with Allergy-Free Wednesdays Week 67, Healthy Vegan Friday #43, and Wellness Weekends.

You May Also Enjoy:
IMG_1694IMG_0609100_3859
Nacho Cheez White Bean Spread, Basic No-Mayo Coleslaw, Butternut Squash Black Bean Burritos

Advertisements

5 thoughts on “Baked Mediterranean Chickpea Burgers

  1. Pingback: What I Ate Wednesday #121 | One Small Vegan

  2. Pingback: What I Ate Wednesday #119 | One Small Vegan

  3. Pingback: What I Ate Wednesday #130 | One Small Vegan

  4. Pingback: Veggie Burgers Every Which Way: Baked Falafel Burgers | One Small Vegan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s