Enjoy this chickpea black bean veggie burger this Fourth of July! Easy to make and a delicious way to celebrate independence.
- 1.5 cups cooked chickpeas (1 can drained)
- 1.5 cups cooked black beans (1 can drained)
- 1/2 cup cooked brown rice
- 1/2 cup plain quick or rolled oats
- 1 Tbsp cooking oil
- 1 medium carrot, grated
- 1 stalk celery, finely chopped
- 1/4 cup parsley leaves, chopped
- Optional: 1 – 2 cloves garlic, peeled and minced
- 1/4 cup chickpea flour
- 1 tsp dried ginger powder
- 1 tsp ground cumin seed
- 1 tsp paprika
- 2 tsp ground coriander seed
- 2 tsp dried basil leaf
- 1/2 tsp liquid smoke
- 2 tsp Braggs liquid aminos or soy sauce
- 1/4 tsp salt
- 1 tsp fresh ground black pepper
- Optional: 1/4 tsp dried cayenne
- Optional: 1 – 4 Tbsp roasted sunflower seed butter or almond butter
Directions:
- Drain and rinse chickpeas and black beans. Set aside in a strainer to drain completely.
- Reserve 1/2 of the beans in a bowl and mash coarsely. Set aside.
- Grate carrot, chop celery, strip and chop parsley leaves
- Heat oil on medium in a fry pan. Add carrot, celery and garlic if using. Sauté until soft, about 5 minutes
- Add veggies to the whole beans, rice, oats, carrot, parsley and basil leaf
- To the fry pan, add chickpea flour, cumin, paprika, coriander, and cayenne powder if using. Mix and stir 5 – 10 minutes until roasted. Be careful not to burn
- Add spice/flour mix, liquid smoke, Braggs or soy sauce to the whole beans, grains, veggies
- Food Processor:
- Process all ingredients except nut or seed butter and reserved beans, until mixed and clumping together. Don’t overmix
- Turn the contents of the food processor out into a bowl. Stir in the reserved mashed beans, plus salt & pepper to taste
- Hand Mixing:
- Mash the whole beans and rice together well until almost pureed. Add the remaining ingredients, including the reserved mashed beans, adding salt and pepper to taste. Combine using a large spatula or your hands until well mixed and formed into a ball.
- If the mixture seems too dry to form patties without falling apart, add enough seed or nut butter to make them stick together well. Alternately, use tomato paste
- Form the burger mix into 8 equal sized balls, and flatten into 3 – 4 inch burgers
- Heat a large non-stick skillet or fry pan on medium heat, brush or spray lightly with oil
- Cook the burgers on each side until browned (15 – 20 minutes total). Increase or lower heat as needed to brown well without burning
Total Prep & Cook Time: 30 min
These looks fantastic! I was just thinking I needed to find a good veggie burger recipe. Thnks for this one! I’ll let you know how it goes if i make it. Love your blog! 🙂
Thanks so much! Let me know what you think of the burgers. 🙂
This looks like a great recipe. I will have to try it!
Enjoy!