It’s summer time, and that means one thing: veggie burgers!
I’ve never been a huge fan of store-bought veggie burgers. I don’t really like soy-based pretend meat, and as a vegetarian there are SO many ways to make amazing veggie burgers, why go with a bland, overly processed store bought one!
I’ve put a lot of veggie burgers up on this site, and each one is delicious, but I’m always looking to try something new.
The key to a good veggie burger is building in flavour at each step. Sure you could throw in uncooked shallots and garlic, but why not cook them down and caramelize them first? Sure you could use normal bread crumbs, but why not use crushed tortilla chips instead, to really amp up that tex-mex flavour?
This burger is chickpea-based, and flavoured with caramelized garlic and shallots, jalapenos, tex-mex spices like cumin and chili powder, and lime juice. One of the reasons I love making my own veggie burgers is that you can pack them with amazing flavours, and this burger is no exception! Keep the tex-mex vibe going by topping with avocado, salsa and salsa verde, and some more tortilla chips (they give it a fabulous crunch!) and you’ve got a real fiesta going!
Makes 4-6 burgers
2 shallots, minced
3 cloves garlic, minced
1 can chickpeas, drained (but keep the liquid they come in!) and rinsed
1-2 tbsp olive oil
2 tsp cumin
2 tsp chili powder
1 tsp paprika
1 lime, juiced
1 jalapeno, minced
1/2 cup crushed yellow tortilla chips (or breadcrumbs…but chips are more fun!)
2 tsp sugar
salt and pepper
To top: salsa, salsa verde, avocado slices, sliced red onion, buns
Preheat oven to 375.
Heat 1 tbsp olive oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring, until they’re nice and caramelized. Set aside.
In a medium bowl mash chickpeas (I ended up using my hands because it’s easier). Add shallots and garlic, cumin, chili powder, paprika, lime juice, jalapeno, crushed tortilla chips, and sugar. Mix together and season with salt and pepper. Add some chickpea liquid or olive oil if it’s too dry to hold together, or more crushed tortilla chips if it’s too wet and sticky.
Form mixture into patties and place on a parchment-lined baking sheet. Bake burgers about 15 minutes per side, until nice and golden and on each side.
Top burgers with your fixins, and get ready for a tex-mex summer feast!