Chipotle Chickpea Burger with Toasted Sunflower Seeds
The secret to this firm patty:
I have to share this awesome flavorful chickpea burger today on a Sunday in the chance you may get excited and feel the urge to try this tonight. This is a variation to my earlier chickpea burger as I like to try new things. What I am most excited about is how well this holds together in the bun when biting into it, unlike the other version which is a tad messy and requires eating it from the sides as it starts to spill out. The secret to this variation is the wheat gluten (protein found in wheat), which binds the burger. I hadn’t planned to experiment with this but since I had gluten lying around I tried it and what magic! I’ve read gluten can be used in veggie burgers and these use very little. If you prefer this recipe with out and plan on eating the patty on a salad instead of a bun then go ahead and omit it. But if you don’t have a problem with gluten I suggest trying this version. Vital wheat gluten is available by Bob Mills brand and found in many markets. Since I soaked and cooked my own chickpeas, I was able to form 6 patties from 16oz, canned 15oz chickpeas may make 4-5.
Ingredients for Chickpea Burger
15 oz chickpeas drained and rinsed if using canned
2 cloves garlic minced
1 medium onion chopped
½ heaping cup grated carrot
1 tbsp chipolte pepper in adobe sauce - minced
1 tsp cumin
1tsp smoked paprika
2 Tbsp chopped cilantro
1 tsp sea salt taste mixture add more if needed
1Tbls + 2tsp ground flax seed or chia seed add 4 tablespoons water mix well in bowl and set aside.
½ tsp vital wheat gluten per patty or (1 tbsp per batch for 6 patties)
½ cup raw sunflower seeds toasted
Note: Read all the recipe and instruction before starting
Preheat oven to 350 toast the sunflower seeds for 5 minutes check at 3 minutes
Instructions for Chickpea Burger
1.Add chickpeas to food processor or use a masher and pulse till chopped – a few whole chickpeas are fine but not too many.
Transfer to large bowl and add the cumin, paprika, chopped cilantro, 1 tsp sea salt and toasted sunflower seeds
2. Sauté’ onion, carrot and pinch salt until almost tender, add the garlic and minced chipotle and sauté another couple minutes, when done add to the bowl of chickpeas and mix very well.
3. Now add flax seed mixture and mix again, you will see it start to bind.
For the next step I have two options when adding the wheat gluten either add it to the full batch and mix well or add ½ tsp individually to each patty – mix the patty well then form into a patty.
4. Form into 6 medium patties. Place in the fridge to firm for 30 minutes
5. Heat 1Tbls oil in a frying pan – I used coconut oil, and brown each side. Remove from heat. Transfer to bun and add your toppings.
Gilled onions or raw
Spicy sauce or you choice.
Ingredients for Spicy Lemon Mayo
½ cup Veganaise
1 tsp minced garlic – more if you like
1/8 tsp cayenne or chipotle
juice of ½ lemon or lime – I used a whole lime because it was small. Start small and trust your taste buds.