We’re more than halfway through summer and I can’t believe it. How many times have you guys fired up the grill for some nice juicy steaks or burgers? Since doing the Whole30, I definitely had my fair share of meat and it’s time to slow it down.
And bring chickpeas back into my diet!
Chickpeas or garbanzo beans? What do you call them?
I absolutely love a good veggie burger and I’m going to try making a cauliflower burger .. yeah, y’all, you heard me right. . stay tuned. If cauliflower pizza crust is possible, why not a patty right? We’ll see if I can figure out a way to make it work.
And until that can happen, I made this fabulous Veggie Chickpea Burger.
You guys. This burger. It’s amazing.
There’s, of course, garbanzo beans but I also added eggplant, zucchini, and . . . flaxseed meal in here. Yeah!!! My friend Rina had the brilliant idea of adding flaxseed meal!!! This is like the healthiest burger ever!!! And I used my absolute favorite skillet to cook these patties. I used my KitchenAid(R) 7-Ply Stainless Steel with Copper Core 10? Skillet. If you don’t have a skillet that you use all the time and love, then you have to check this one out! And make these burgers! Do you see that awesome exterior on the patty?!!! It’s because of this skillet!
And weird food blogger side comment/question .. have you guys ever gone crazy trying to find the perfect “food item” to help style the photo or your plate? I purchased 3 kinds of potato chips because I wanted the perfect chips on this plate. The ridges!!!
Small, minor detail . . and they are in the background but this is what I think about. Am I crazy?! Am I the only person that does this? Please tell me no.
And you guys. . this red cabbage slaw was inspired by something I ate recently here in Madison at the Marigold Kitchen. If you guys are ever in Madison, this is the place to go to for brunch or a quick lunch. Great food using local and seasonal produce.
I’m not including the recipe for the slaw, you’ll have to click over to get it! And I hope you do! I’ve been living off of this slaw all summer long! Check out my post and complete recipe over at The Kitchenthusiast!
Note for the cook: Be careful not to blend/pulse the ingredients for your chickpea patties for too long in your food processor. You still want some texture so the patties are able to hold together while cooking.
Author: Hip Foodie Mom
Recipe type: Main
For the chickpea patties:
- 2 (15 oz.) cans of chickpeas or garbanzo beans, drained and rinsed
- 1 (15 oz.) can of sweet corn, drained
- 1/2 small onion, roughly chopped
- 1/4 cup grilled or roasted eggplant, roughly chopped
- 1/4 cup zucchini, roughly chopped (about half a medium to large sized zucchini)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 heaping cup panko or regular bread crumbs + more if needed
- 1/4 cup flaxseed meal
- 1 teaspoon lemon zest
- 1 egg, beaten
- 1/4 cup parsley, finely chopped + more if needed
- salt and pepper
To cook and assemble the burgers:
- See more and the recipe for the slaw at The Kitchenthusiast
For the chickpea patties:
- Using your KitchenAid 9-Cup Food Processor, pulse together the chickpeas, corn onions, grilled eggplant, zucchini, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture to your patties.
- For the rest of the instructions and to see the FULL recipe card, please check out my recipe at The Kitchenthusiast.
For my post and to see the complete recipe for this burger, please visit The Kitchenthusiast.
Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.
Original Content provided by Hip Foodie Mom