Spicy Veggie Burger Kickers
22 ingredients
1 steps
Ingredients
- PATTY
- 19oz canned Chickpeas, drained & rinsed
- 1 - 1 1/2 Whole Carrots, sliced
- or equivalent amount of Baby Carrots
- 1.5 C+ Rolled Oats (more for adjusting consistency)
- 1/2 - 1 C Whole Wheat Flour
- 1/2 C Olive Oil or 1 Egg, beaten
- 7 lrg Brown Mushrooms, roughly chopped
- 1/4 Red Onion, sliced
- 1 lrg Red Bell Pepper, roughly chopped
- 3 cloves Garlic, roughly chopped
- 1/2 C Walnuts
- 1 tbsp+ Vegetarian Worcestershire Sauce (see other recipe)
- 1/2 tsp Salt
- SPICES
- 1/2 tsp Ground Cumin
- 1/2 tsp Paprika
- 1 Jalapenos Chili, sliced
- 1 tsp Thyme
- 1 tsp Coriander Seeds
- Juice of 1/2 Lime
- 1 tbsp Whole Wheat Flour or grainy flour
Directions
-
1{"0":"Put the food processor on a high-powered setting and blend the patty mix until it is even coloured and slightly grainy, adding rolled oats \/ all purpose flour to achieve the consistency you like. In general I added slightly more flour or even toast to make the burger stay together on the grill. It is a good idea to test fry mini patties and adjust consistency before you scoop the whole thing out of the processors.","2":"Add spices and blend.","4":"I'd say the mix keeps up to 1.5 weeks in the fridge but we go through it really fast so we'll never really know : )","6":"GRILLING","7":"-------","8":"If you are grilling the burger, I suggest making the patties ahead of time, layering them between clingwrap \/ wax paper and storing them in a rubbermaid sealed box in a fridge for 4 hours before putting them straight on the grill to prevent falling apart. We use a small pyrex glass bowl so the burger can just fit into the bowl and make a nice round shape.","10":"If you are grilling the burgers fresh I suggest using a greased piece of aluminum foil on top of the grill.","12":"Use indirect heat (covered) to cook the burger all around. Once the burger is nicely browned and dry looking it is ready.","14":"STOVE TOP FRYING","15":"---------------","16":"On Medium-High heat, heat olive oil in a small frying pan until it is really hot. Scoop 2 large soup spoonfuls of the mix into the pan. Flip when the burger is able to be lifted up all around with a spatula without being too floppy.","18":"TO SERVE","19":"-------","20":"Serve with Avocado, Chimichurri, aged Cheddar on top of a burger bun."}
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