These Brooklyn-inspired Chickpea Veggie Burgers are certainly the new way to enjoy a nice hearty handheld meal without the meat. They’re just as good as they look and the loaded veggie patty and generous guacamole makes these burgers truly a ‘melting pot of flavor’—–it’s the Brooklyn way. Vegan option available.
It’s the best in town–thin, wide, gooey cheese, and let’s not leave out the slight crunch you hear when you take that bite.
Yes, that’s pizza, the Brooklyn way! In a nutshell, Brooklyn is the place to be in regards to #GoodEats.
So, it would only be right if I made a dish that included an array of bold flavors (diversely) that represented where I currently reside, right? It’s what I call “the melting pot of flavor”.
Besides, in the midst of eating healthy, you always find yourself craving the best handheld food ever known to man to exist—A Burger!
Honestly, regardless of the type of Burger that you choose, it’s by far the most satisfying treat to your taste buds. Don’t you agree?
Anyway, since being on a vegan diet (which I’m no longer exclusively on, by the way. Haha!), I wanted to incorporate a great tasting burger in our diet, while still remaining true to clean eating, of course.
And these Brooklyn-inspired Chickpea Veggie Burgers did the trick!
If you’ve been an avid reader of Orchids + Sweet Tea, then you’ve probably already came across our other delicious veggie burgers.
The classical burger has been recreated in this recipe, but with a vegan twist and a load of flavor. These Spicy BBQ Lentil Quinoa Vegan Burgers are certainly the new way to enjoy a nice hearty meal without the meat. They’re just as good as they look and the hint of spice adds a great balance to the sweetness of the BBQ sauce.
When it comes to this Extra Crispy Carrot Spinach Quinoa Veggie Burger, there isn’t much that can be said. It’s just too delicious! There’s so much flavor going on, you wouldn’t even be able to tell that it’s made out of veggies and not meat.
The flavor is definitely there and because of the “meatiness” of the chickpeas, you almost forget that you aren’t having actual beef or chicken! It was definitely a recipe that will be made over and over again in our house.
My husband and little guy loved it. Originally, I wanted to make my own burger buns in this recipe, however, it was a pretty busy day that day, so, I didn’t have the time to go through that entire process.
However, I used potato buns and they were a great addition to everything. FYI, potato buns have a slight distinct taste (in a good way) versus the regular buns and I would definitely recommend giving them a try. However, in my newly revamped version, I chose to use pretzel burger buns, which have become my newest faves!
But I must say that the ultimate star of this dish was the burger sauce. Now, if you’re a real “Burger Lover” then you’ll know that you can’t have a great burger without a GOOD sauce, right?
Well, this sauce was a vegan sauce (no dairy, eggs, etc.) and it only included 3 ingredients, so it’s safe to say that it’s a quick and easy recipe to conjure up.
I’ve included the link here if you’re interested in making it yourself: Burger Sauce recipe
Delving into the most coveted part of this dish–the patty! You’ll be surprised to know that I used Zucchini, Chickpeas, Carrots, and added seasonings, Fire Roasted Tomatoes, Jalapeños, and Sriracha sauce to create the original version of these burgers.
But, since revamping these burgers, I chose to crank up the flavor by using chickpeas, black beans, carrots, bell peppers, jalapeños, breadcrumbs, oats, onions, and a ton of seasonings.
Yes—-so many diverse flavors that worked!!! That’s Brooklyn! Haha! Slap a nice generous amount of burger sauce on top of your chickpea veggie patty (if preferred), then add lettuce (or your favorite greens), tomato, and BAM!
Of course, you can choose to opt out of the use of sauce and just add a generous dollop of guacamole like I did! Either way, these burgers will be your new fave!
Just as another FYI, Zucchini (one of my new favorites!) holds a lot of benefits that may be surprising to many people.
While you may only think that Zucchini is a “high-bred” cucumber, you’d be amazed to know that:
Zucchini contains good amounts of potassium that helps reduce blood pressure. It also contains moderate levels of folate that breaks down amino acids like homocysteine that cause heart attacks and strokes.
Zucchini has incredibly low calories that make it a much-preferred part of any weight loss diet. Substituting calorie rich foods with a sizable portion of zucchini helps you in reducing the number of calories that are taken in.
The cousin vegetable, cucumber is beneficial for reducing the puffiness in the eyes. Similarly, zucchini when used externally helps to remove the puffy bags that develop around the eyes due to excessive water retention. The swelling around the eyes lessens due to the water-rich content.
Due to Zucchini being a good source of vitamin C, it is considered a good food for fighting asthma. Vitamin C, a powerful anti-oxidant, plays a huge role in keeping the immune systems healthy and fighting respiratory problems. The high-fiber content in zucchini helps in lowering cholesterol. The high levels of vitamin A and Vitamin C delays the beginning of atherosclerosis by keeping the cholesterol from oxidizing the body’s blood vessels. Zucchini rids the body of excess toxins.
Now let’s dig into this recipe, shall we?
Start by all of the burger ingredients to a food processor and pulse until broken down and well combined. **NOTE: If too sticky, add additional breadcrumbs until it’s ‘paste-y’ enough to form into a ball.**
Meanwhile, preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Now, form mixture into medium-sized patties with your hands to ensure that everything sticks together well. Repeat until all mixture is used.
Carefully put the patties onto the baking sheet and bake for 15-20 minutes.
Lastly, top each patty with the sauce fully and let patties bake for another 5-6 minutes on broil, until sauce has become a glaze over them and it is no longer ‘wet-like’.
To assemble, prepare your burger buns, top with greens, then add your burger patty, and top with guacamole or any other condiments of your choosing.
If you choose to make this Brooklyn-inspired Chickpea Veggie Burger recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Brooklyn-inspired Chickpea Veggie Burger.