Roasted Red Pepper Chickpea Burgers 2


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It’s certainly no secret that I’m a fan of hearty + healthy food—food that leaves you feeling a good kind of full. So today, I’m happy to share with you these super yummy chickpea burgers that are light and satisfying. Another upside? You’ll probably even have a few leftover for lunch, which is always a plus in my book.

Roasted Red Pepper Chickpea Burgers | Love.Bake.Read

Speaking of lunch, I used to make pinto bean burgers in bulk to freeze, so that we would always have something quick on-hand to grab on our way out the door. I’ll be honest though, it’s been a while since I’ve made them. But, these chickpea burgers, along with the cauliflower-quinoa cakes from my last post, really have us missing the convenience of having a healthy homemade meal on-hand. So, I just might have to make a batch of each and toss them in the freezer.

These chickpea burgers, though. The roasted red peppers give them incredible, incredible flavor, and there’s also a slight nuttiness from the quinoa, which is quite complementary. The chickpea burger base is simple as can be—all you have to do is toss the chickpeas, oats, and garlic in the food processor for about a minute. Then you add some dried herbs and a chia egg, along with the quinoa and roasted red peppers. That’s it! Mix it all together, form your burgers, and pop them in the oven to bake. 

Roasted Red Pepper Chickpea Burgers | Love.Bake.Read

For me, there are 2 main reasons to really love these burgers, well besides the fact that they’re so, so good. The first is that they’re versatile—maybe you want to skip the roasted red peppers and add sautéed mushrooms, or maybe just some Kalamata olives. Or heck, maybe you want all 3. Do it. The second reason is that you get to bake them. You know those pinto bean burgers I mentioned?…Well I used to cook every last one of them in a skillet on the stovetop. I can tell you with great honesty that baking these burgers is the way to go. So.much.easier. And you know what? They come out of the oven perfectly golden and crispy on the outside while still tender on the inside. No dried out chickpea burgers here! 

Let me tell you what else is great about this meal. The tzatziki sauce and the cucumber, tomato, and feta topping. Hellllllo! The sauce is made with Greek yogurt, shredded cucumber, and a few other ingredients. It’s thick, fresh tasting, and a touch zingy—in other words, it’s perfect. The topping is as straight forward as it sounds…3 ingredients, phenomenal flavor. 

Roasted Red Pepper Chickpea Burgers | Love.Bake.Read

You can eat these chickpea burgers on a toasted bun, or skip the bun and just top the burger with the tzatziki sauce and cucumber, tomato, and feta topping. Either way, you can’t go wrong.

Roasted Red Pepper Chickpea Burgers

Yields 6-7 servings (13 burgers, 2 cups tzatziki sauce, and 3 cups topping)

Ingredients

For the chickpea burgers

  • 3 tbsp. chia seeds
  • 6 tbsp. water
  • 1 tsp. + 1 tbsp. extra virgin olive oil—divided use
  • 1-2 garlic cloves—minced
  • 1 cup uncooked quinoa
  • 2 cups vegetable stock
  • 2 (15 oz.) can chickpeas—drained and rinsed
  • 1½ cups old-fashioned rolled oats
  • 2 tsp. dried parsley
  • 2 tsp. dried oregano
  • 1¼ tsp. salt
  • 1 (12 oz.) jar roasted red peppers—drained and rinsed

For the tzatziki sauce

  • 1 cucumber—peeled, seeded, and shredded
  • 1 cup plain Greek yogurt
  • 1-2 garlic cloves—minced (I used 1)
  • 2 tsp. lemon juice
  • 2 tsp. extra virgin olive oil
  • Salt and pepper, to taste

For the topping

  • 1 cucumber—peeled, seeded, and diced small
  • 1 pint grape tomatoes—halved
  • 1 (4 oz.) container crumbled feta cheese
  • Salt and pepper, to taste

For serving

  • Soft buns
  • Spinach 

Directions

For the chickpea burgers

Add the chia seeds and water to a small bowl and stir. Set aside for 10 minutes.

Heat 1 tsp. oil in a medium pot set over medium-low heat. Add the garlic and cook for about 30 seconds. Add the cooked garlic to the bowl of a food processor. 

To the same pot, add the remaining 1 tbsp. oil and turn the heat to medium. Add the quinoa and toast for 2-3 minutes, stirring often. Carefully pour in the vegetable stock (it will sizzle!). Stir, cover, and bring to a boil. Turn the heat to low and cook for 20-25 minutes.

Preheat the oven to 400 degrees. Line a large baking sheet (or 2) with foil and spray with non-stick spray. Set aside until ready to use.

While the quinoa cooks, add the chickpeas and oats to the food processor (with the garlic) and process until finely ground. Transfer the mixture to a large bowl. Add the roasted red peppers to the food processor and pulse a few times, until coarsely chopped (do not puree!). Add the chopped red peppers to the large bowl with the chickpea mixture. Add the cooked quinoa, parsley, oregano, and salt and mix to combine. Add in the chia egg and mix until well incorporated.

Using a ½ cup measuring cup, scoop out some of the mixture and use your hands to shape the mixture into a burger. Place on the prepared baking sheet. Repeat until you’ve used all the mixture. You should have 13 chickpea burgers.

Bake at 400 degrees for 25 minutes. Carefully flip each burger and bake for 20 additional minutes, or until golden and crispy.

For the tzatziki sauce

Wrap the cucumber in a kitchen towel or a double layer of paper towels and squeeze out the excess liquid. Add the cucumber to a medium-sized bowl, along with the yogurt, garlic, lemon juice, EVOO, and salt and pepper. Stir until fully combined. Refrigerate until ready to use.

For the topping

Add the cucumber, tomatoes, and feta cheese to a medium-sized bowl. Season with salt and pepper, to taste. Set aside until ready to use.

For serving

Toast the buns, if desired. Layer a few spinach leaves on the bottom portion of each bun. Add a generous dollop of the tzatziki sauce, followed by a chickpea burger. Top each burger with a heaping spoonful of the cucumber, tomato, and feta mixture and cover with the top bun.

Source

Annie’s Eats (I adapted the burgers.)

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