Spicy Cajun Chickpea Veggie Burgers
The seemingly long list of ingredients are structure and flavor builders - don't let the list discourage you - they're mostly pantry staples! I've included both baking and pan frying instructions below. Make ahead, and freezer friendly Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli are packed with texture, flavor and are likely to make your mouth water... just a bit! *Time below does not include time for patties to rest in refrigerator (1 hour). Vegan + Gluten Free
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New to Homemade Veggie Burgers? It has been my experience that homemade veggie burgers have a tenderness and squeeze-out factor. When preparing the burgers, handle them carefully after forming the patties. I find supporting them with parchment to be an ideal way to make sure they stay together. When pan frying them, use two spatulas when flipping them, if needed. This gives the patty added support. There will be a bit of squeeze-out when biting into the burger. I usually end up with a fork in my hand to finish off a veggie burger. To me, these are acceptable characteristics. Pan frying yields a bit of charring on the burgers and is quicker than baking. Baking will dry the patties out a bit more than pan frying, but less oil is used. They also take longer to cook.
*Pickled jalapeño rings work well here too. I've used up to 6 rings when replacing a fresh jalapeño (or if I'm too lazy to roast a fresh one :D )
**Use your favorite homemade or prepared blend.
***Patties can be cooked then frozen. To freeze, layer the patties between parchment paper, then freeze. Thaw in the refrigerator overnight when ready to use. Reheat at 400F (200C) for about 15 minutes
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Reviews from the Original Source
I process this recipe until it's a paste and use it to stuff sausage casings. Whenever I make them, I don't tell anyone they are vegetarian. EVERYONE LOVES THEM!
YUMMY! My husband and I both loved these and are excited we have more in the freezer!!! They were delicious.
These are delicious! My favourite recipe of the summer. Going to make these again tonight as the summer's nearly to an end. Fantastic recipe!
These are great- very flavorful! I did not have trouble with them staying together. I browned in the skillet and then put the skillet in the hot oven for about ten minutes to firm them up! I did not make the sauce.
This was a fun recipe and used what I had on hand. I overprocessed the mixture a bit but it was fine, just less chewy. I cooked the patties on a parchment covered cookie sheet on BBQ and they turned out perfect. The aioli was great on our roasted corn too!
I finally made these, and they came out real well. My food processor mixture was a little too mushy, but that's my food processor :). Also, I doubled the recipe, which worked fine. I made 4 in the oven, and the rest on the pan (I had a total of 12, using a half cup measure.) I preferred the ones from the pan, but SO preferred the baked ones. I used canola oil spray for cooking them in the pan, and a very, very light drizzle of oil, so for anyone looking to cut fat or oil, that might be a good alternative. I didn't make the jalapeno aioli, but used a sour cream based jalapeno and cilantro sauce I already had. The two went well together, but I cannot wait to try the aioli, coz theroasted jalapenos sound amazing! Thanks for a great recipe! And to anyone who might be intimidated by the recipe - it seems involved, with a lot of ingredients, but after you've made it once and understand the method, I think it would be easy to replicate, and it's well worth the effort for sure!
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