Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
147 kcal
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Course
Main Course
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Cuisine
American
Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini
Description
These veggie burgers start by roughly pulsing oats and chickpeas, retaining some texture rather than making a paste. Sautéed diced bell pepper, jalapeño peppers (with veins and seeds adjusted for spiciness), grated and drained zucchini, and green onion are combined with spices including garlic powder, red pepper flakes, oregano, and salt. An egg is added to bind the mixture before forming patties.
The burgers are cooked until browned and hold together while delivering a spicy, savory flavor with vegetal freshness from the zucchini and bell pepper. The cabbage slaw complements the rich patties with crispness and acidity, enhanced by jalapeño and a honey-lime dressing. The sriracha aioli adds creamy heat, balancing the elements.
This recipe suggests optional garnishes like red onion and provides freezer instructions after cooking for convenient future meals. Burgers are best served on onion rolls or preferred buns with lettuce and slaw for contrasting textures and flavors.
Ingredients
FOR THE BURGERS:
- 1.5 cup rolled oats not instant, old-fashioned
- 15 oz chickpeas drained + rinsed, canned
- ⅓ cup bell pepper any color, finely diced
- 1 jalapeno pepper
- 1 cup zucchini grated
- 1-2 TBSP green onion (white + green portions)
- ½ TBSP avocado oil
- ½ tsp garlic powder
- ½ tsp red pepper flakes
- ¼ tsp oregano dried
- ¼ tsp salt
- 1 egg large
- 4 onion roll bun see post for GF swaps
- lettuce leafy green, for topping
FOR THE SLAW:
- 1 cabbage finely chopped/shredded, heaping cup
- ½ jalapeno pepper sliced thin (optional, fresh
- ½ TBSP honey
- ½ TBSP avocado oil
- lime or to taste, juice of 1
- salt a pinch
- cilantro optional + to taste, fresh
FOR THE SRIRACHA AIOLI:
- ⅓ cup mayonnaise quality
- 1 tsp lime juice fresh
- 1-2 TBSP sriracha or to taste
- 1/8-1/4 tsp garlic powder
Instructions
- Combine ingredients for the aioli and whisk. Set aside.
- For the slaw, combine all ingredients and adjust to taste. Set aside.
- Combine oats and chickpeas in food processor and pulse a few times to roughly chop the chickpeas and oats. Mixture should look chopped but not be paste-like or wet/mushy.
- Set aside and grab those veggies!
- Remove the stem from the jalapeño. For spicier burgers, leave the veins and seeds intact. For less spicy burgers remove half or all of the veins/seeds. I left half intact and removed the rest for burgers with a spicy kick and lots of flavor!
- If you haven't already, grate the zucchini using the coarse side of a box grater and wrap in a paper towel. Squeeze out excess moisture and set aside.
- Sauté bell pepper, jalapeño, zucchini and green onion in avocado oil until peppers are tender.
- Season with garlic powder, red pepper flakes, oregano, and salt.
- Add the freshly sauteed veggies to your bean mixture, then add your egg.
- Stir to fully incorporate and roll mixture into four balls.
- To shape your burgers, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc using your thumb. I like mine on the thiner side so middles cook all the way through, but not so thin that they won't hold their shape.
- To help the burgers set, cover and refrigerate as you prep your buns or (lettuce wraps!) and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
READY TO EAT?
- Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
- Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business.
- A tip for perfectly shaped veggie burgers: While sizzling away in the skillet, I nudge the burgers with the backside of my spatula to gently help form the sides into a perfect disc. Works like a charm!
- Slather your buns with sriracha mayo, pile them high with lettuce, and top each burger with honey-lime slaw or your favorite toppings. Enjoy!
Notes
- Thinly sliced red onion can be added to the slaw for extra crunch and flavor.
- Cook then cool the burgers before freezing individually for convenient reheating.
- Reheat frozen patties in the oven at 400°F for 18–20 minutes until warmed through.
- Nutrition details exclude bun and toppings and should be adjusted accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 147kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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