Well lookie here!
I turned a chickpea patty into a cheesy, barbecue-glazed burger. Not exactly shocking, but absolutely delicious.
Since I first tried Sarah’s thai veggie burgers, I’ve been hooked. Inspired by that recipe, I decided to create my own version with a few twists — including broccoli. You won’t taste it, I promise. It just adds texture and sneaks in some greens.
I’m a huge fan of chickpeas and eat them nearly every day. Combining them with bold flavors like smoky barbecue sauce, caramelized red onions and sharp cheddar made for a perfect burger mix. I also added some shredded veggies to keep things interesting and to trick myself into eating more vegetables. The method is simple: pulse everything in a food processor until combined but not pureed, form patties, then pan-fry until crisp and golden. Don’t overprocess or the mixture will turn mushy — and no one wants a mushy burger.
Top with extra cheddar and more barbecue sauce for the best results.
BBQ Cheddar Chickpea Burgers
adapted from thai veggie burgers
Makes 4 burgers
Ingredients:
- 1/4 cup chopped red onion
- 1/2 teaspoon olive oil + 1/2 tablespoon
- 1/2 cup broccoli, chopped
- 1 medium carrot, peeled and chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup freshly grated cheddar cheese, plus more for topping
- 2 tablespoons barbecue sauce, plus more for topping
- 1 teaspoon honey
- 2 1/2–3 tablespoons whole wheat pastry flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon onion powder
Instructions
1. Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Add the chopped red onion with a pinch of salt, stir to coat, and cook, stirring occasionally, until lightly caramelized, about 5–6 minutes. Remove from heat and set aside.
2. In the bowl of a food processor, pulse the broccoli and chopped carrot until very finely chopped. Add the chickpeas, barbecue sauce, honey, flour, grated cheddar, caramelized onions, salt, pepper, smoked paprika and onion powder. Pulse and process until the mixture is well combined but not pureed — the texture should hold together without becoming mushy.
3. Transfer the mixture to a bowl and form into four even patties. If the patties feel delicate, refrigerate them for about 30 minutes to firm up.
4. Heat a large skillet over medium heat and add the remaining 1/2 tablespoon olive oil. When the oil is hot, add the patties and cook until golden brown and crisp on each side, about 3–4 minutes per side. Flip carefully to avoid breaking the burgers.
5. Serve the burgers on toasted buns with extra cheddar, sliced red onion and additional barbecue sauce to taste.
Now I’m hungry. These burgers are simple, flavorful, and satisfying — a great vegetarian option that delivers on texture and taste.