Jun 22, 2015

Jerk chickpea burgers

vegan chickpea veggie burger

The other day, someone asked me, “When are you going to do a veggie burger recipe?”  As it happens, I had just perfected this baby: the jerk chickpea burger.

Veggie burgers can be a snore, but these got rave reviews at my recent backyard cookout. When developing this recipe, I was aiming for something super flavorful, and I think I hit that nail on the head. It does take a little while to grate/chop the vegetables, but if you have all the ingredients at hand, the burgers come together pretty easily. And they’re so worth it – the jerk sauce adds a Caribbean twist, while beets and tamari almonds take this burger to another level altogether.

I’m sure the choice of jerk sauce makes a difference in these burgers so choose carefully. I picked some Miss Lilly’s brand at Whole Foods and really like it, although the spicy variety is really spicy, so watch out!

Jerk Chickpea Burgers

2 cans chickpeas, well drained
¼ cup Jamaican jerk sauce
1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice
2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about ½ cup)
½ medium yellow onion, finely chopped (about ½ cup)
1 medium carrot, grated on the large holes of a box grater (about ½ cup)
1 fresh jalapeño pepper, finely minced
1/3 c. medium-coarse bulgur, cooked according to directions and well drained
1/2 c. whole wheat panko bread crumbs
¼ cup tamari almonds, well chopped (I pulsed in food processor)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt or more to taste
Generous amount of freshly ground black pepper
Whole wheat buns, red onions and romaine lettuce, for serving

Place the chickpeas, jerk sauce and flax-lime mixture in a food processor and process to a rough paste (can be slightly chunky).

In a bowl combine the chickpea mixture with the remaining ingredients, stirring well mixed. Refrigerate until read to use. Form into patties and grill on a well-oiled grate or vegetable tray. Alternatively, sauté in a skillet or brush with oil and bake at 375 for 10 minutes per side.

Serve on buns with additional jerk sauce, lettuce and sliced red onions.

Makes 8 burgers

See more recipes: Entrees, Vegan

Comments

  • Janet Flemer

    Did you grind the flax seeds? Or get them already ground? This sounds awesome

  • I used ground flax (aka flax meal). You can get it anywhere. Let me know if you try the recipe, Janet!

  • Janet

    Hey, finally writing about this. Here in California, at least in San Francisco, the only jerk sauce that seems to be available is Busha Browne’s. I didn’t look everywhere, but that was my experience.

    The first time I made it it came out a little dry, and that was without the panko. I ended up adding an egg. Also I used golden beets and the color was very different the 2nd time when I used red ones. It looked exactly like ground beef! I don’t see a way to add a photo but I do have one.

    Both times the taste and the smell were intriguing and earthy. Second time was for book club, someone brought stupid puffy buns which I stupidly didn’t toast and they overwhelmed the patties a bit. Everyone liked them though.

    Thanks!

  • Cathy

    Tried the recipe today and it was really good. I used chickpea flour instead of bulgur and a little extra flax egg. I coated the patties in flour then browned them on both sides in a pan then baked them covered in foil. They were firm but moist and quite flavorful. I used mild Walkers Woods jerk seasoning which I find to be pretty spicy and omitted the jalapeno. I’ll be making this again.

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