The other day my Dad was making burgers for the fam, and where I normally would’ve just thrown some beans on a salad and called it another veggie-lovin’ day, I had some inspiration to get cooking in the kitchen. I was in the mood for a burger myself, and I was determined to make some that were so-damn-good-even-carnivores-would-eat-’em.. and by golly I think I did it! These little beauties were adapted from a recipe I found on Google, but I’ve definitely added my own “Mindfully Miranda” spin on things to amp ’em up a wee bit! They, like 99% of my recipes, take almost no time to whip up, and they make a huge batch, so you can either have leftovers or share them with a friend (optional.. they’re so good you might want them all to yourself). Want to know the best part about this recipe, though? I’m almost certain you already have these ingredients in your pantry, and if not, you can easily find them at practically any grocery store! Now that’s a win in my books. I hope you guys are ready for this!
Chickpea Veggie Burger Patties
- 1 16oz. can of chickpeas, drained and rinsed
- 1 whole egg
- 1 slice of sprouted whole wheat bread (like Silver Hills or Ezekiel), toasted until extra crispy (to make bread crumbs)
- 3/4 c. mixed vegetables, frozen and then thawed
- 1/4 medium red bell pepper, diced
- 1 T. nutritional yeast
- Pinch of sea salt and black pepper, to taste
- Start by draining and rinsing your chickpeas, and then place them into either a blender, food processor or the cup for an immersion blender (like I did), and pulse into they are pureed into a paste.
- Next, toast your bread. You want it to be crispy enough that it creates really lovely bread crumbs, then break it into pieces so it’s easier to blend. Crack your egg into the chickpea mixture, and add your toasted bread, pulsing again to combine all of the ingredients to a mostly smooth paste.
- Next, thaw your frozen vegetables and dice your red pepper, then add them to the pureed mixture, pulsing again to combine.
- Add your seasonings, to taste, and pulse again.
- Heat up a frying pan, and drop spoonfuls of the burger mixture onto the pan. Keeping the heat at medium, flip the burgers once they have been on the heat for approx. 3 minutes, and continue to flip until they are stiffer and heated throughout. They should be slightly brown on each side.
- Remove from pan and serve with veggie sticks, lettuce buns and dippings/spreads and yam fries to your hearts content!
Homemade Yam Fries
- 1-2 medium yams, sliced into sticks
- 1-2 tsp. EVOO or coconut oil
- pinch of salt and pepper, to taste
- Preheat your oven to 425 degrees Fahrenheit, line a baking sheet with parchment paper, and then begin to chop your yams.
- Once the oven is preheated, line your yam fries up on it, drizzle with olive oil and season with your preferred seasonings.
- Place in the oven and bake for around 15 minutes, flip them over and bake for an additional 10 minutes or so.
- Serve alongside your Veggie Burgers and enjoy!
Why do I love these ingredients?
- Chickpeas: Full of plant-based protein and hunger-satiating fiber, chickpeas are an amazing source of energy boosting nutrients for veggies and non-veggies alike! Including beans in your diet has been said to lower your risk of heart-disease, too. Score!
- Red Pepper: Rich in Vitamin A and C, peppers are amazing for your eyesight, immune system and tastebuds! It has also been said that they can activate thermogenesis and increase metabolic rate.
- Nutritional Yeast: An amazing source of Vitamin B12 which is essential to any diet, especially those lacking in animal proteins. Also, it is rich in protein and makes an amazing cheese substitute!
- Yams: High in vitamins and minerals such as Vitamin C which aid in tissue formation, and B6 and Thiamin which help in the metabolising of your food!
- Eggs: One of the all-stars of nutrition, these little powerhouses pack protein, healthy fats and a slew of vitamins, minerals and nutrients. Dont be afraid to eat the yolk, folks!
Wishing you above all Health and Happiness
– Miranda xo