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vegan chickpea veggie burgerJerk 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


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