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

Mediterranean Grilled Vegetables & Couscous Salad

Recently, on a rare sunny day (it’s June, but you really wouldn’t know it from the weather we’ve been having), we decided to have grilled kabobs for our family dinner. Grilled kabobs are something we usually only do once or twice each summer, and I was really looking forward to all the grilled vegetables! So much so that I volunteered to take care of the vegetable kabobs and let the meat-eaters (aka: everyone except me) handle the other stuff.

For the vegetables I used white mushrooms, zucchini, and a few different colours of bell peppers. We also did some mini potatoes, separate from the other veggies. I also got fresh oregano, garlic, and a couple of lemons, visualizing a greek/mediterranean flavoured marinade. The following is what I came up with. Sorry for the lack of measurements but I just threw everything into the bowl and adjusted until it tasted right to me. Also, the photos of the kabobs are from before they were grilled. I didn’t get a chance to take any afterwards.

Mediterranean Grilled Vegetable Kabobs
Juice of two lemons
Extra Virgin Olive Oil
White Wine Vinegar
2 cloves garlic, minced (I use a microplane)
Fresh oregano
Fresh ground black pepper
Sea salt
Dried parsley, dill, thyme, & italian seasoning
1 tsp red chill flakes

Mix all ingredients together in large shallow container. Add cut up vegetables and toss until they are all well coated. Cover and let marinade it fridge for 1-3 hours. We then put the vegetable pieces on skewers and grill them. Reserve the marinade if your interested in making my Grilled Vegetable Couscous Salad, or use it as a salad dressing on your own salad.

Everyone loved these grilled vegetables and I loved the zucchini this way, even though it is not one of my favourite vegetables. Luckily, we had made tonnes of food so there was enough leftover grilled vegetables for me to make this salad.

Before I remembered to add the chickpeas.

Mediterranean Grilled Vegetable Couscous Salad
1 cup whole wheat couscous
1 1/2 cups water
about 1-2 cups mixed grilled vegetables*
1 tsp capers, finely chopped
1 tbsp lemon juice
1 400 ml can chickpeas
1/4-1/2 cup reserved Mediterranean Marinade*
* I used the grilled vegetables and marinade from my Mediterranean Veggie Kabobs, but this same idea would probably work with your favourite grilled vegetables and marinade. 

Put about 2 cups of water in a kettle to boil. In the meantime, chop up the grilled vegetables into bite-sized pieces and put them into a large glass container (preferably one that has a lid) with the dry couscous, capers, lemon juice, and chickpeas. If you don’t have suitable glass container you can use a large pot or bowl and transfer the salad to a sealable container later. When the water boils measure out 1 1/2 cups and add the other ingredients along with 1/4 cup of the marinade. Cover and let sit 10 minutes. Uncover, stir until well combined, and add more marinade if you want to. Cover and refrigerate until cold. Enjoy! 

I also enjoyed this salad scooped on top of some iceberg lettuce and chopped cucumber, and tossed with a bit of balsamic vinaigrette.

Questions
Do you have a favourite vegetable (or other vegan food) to grill?

Are you the only vegetarian or vegan in a family of omnivores?