BBQ Cheddar Chickpea Burgers
Happy 5th of July! I hope your 4th went swimmingly. Mine was majorly uneventful, which is just fine.
Bike rides, BBQ, beers, friends, doughnuts with patriotic sprinkles, and a dog that was not psyched on hours upon ours of fireworks. That sums it up well.
And in case you haven’t had enough BBQ or burgers, these chickpea burgers are pretty awesome. They hide delicious, healthy goodies like broccoli and carrot all up inside them, but you don’t notice since you’ve got equal parts cheddar cheese and BBQ sauce all up in your face. It’s glorious.
I blew it in the bun department again. I really don’t care for the buns they make in the bakery at New Seasons. I don’t know why, but they’re just too bready. Blasphemy, but I speak the truth. My quest for good buns shall continue. I really want to try these buns from Dave’s Killer Bread, but I hate buying a package of eight six considering we maybe use two at a time, and I don’t eat burgers that often. Don’t suggest I freeze them. Been there. Done that. Not a fan.
The burgers hold together well despite not having an egg in it. I flipped them in a skillet without a problem. I didn’t want to brave putting them on the grill, though. They’re still pretty soft. There is nothing worse than sacrificing food to the BBQ gods through the grate. It’s so sad.
Inspiration: Jessica @ How Sweet It Is
Ingredients
- 1/4 of a red onion
- 1/2 cup broccoli
- 1 medium carrot, chopped
- 15oz can of chickpeas, drained and rinsed
- 1/2 cup grated cheddar cheese [I used a sharp white cheddar]
- 3 tablespoons BBQ sauce [Spicy Stubbs for me]
- 1 teaspoon honey
- 3 tablespoons whole wheat flour
- salt and pepper
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon onion powder
Preparation
- Toss the onion, carrot, and broccoli into a food processor. Pulse until finely chopped.
- Add everything else.
- Pulse until everything is minced and well combined. You want to be able to form the patties.
- Take a taste. Add any additional seasonings [I added more BBQ and onion powder].
- Form into patties, and place in the fridge for 30 minutes.
- Heat a skillet on medium high and add a little bit of olive oil.
- Cook burgers 3-4 minutes on each side. They’ll be nice and crispy.
- Serve as you see fit–burgers, salads, wraps, plain. As long as they get in your mouth, you’ve succeeded.
I have lost many a good veggie and veggie burger comrade to the grill grate. Aluminum foil is a life-saver these days. And honestly, I always feel like such a “girl” when I do this, but just using a bottom bun is usually how I roll (Haha…”roll”)–I want to taste my burger and not just have a mouthful of dry bread! Because there is a time and place for that, like when I have a loaf of amazing bread, but that’s a different situation than trying to enjoy the taste of a burger. And barbecue sauce.
I’ve been totally known to sacrifice the bun for the sake of getting more burger goodness. I just remind myself that eating things “open faced” is totally normal and in-style.
The only problem with open-faced is that you have to be classy and eat with a knife and fork, no sauce-smeared hands and face 🙁
Oh I have no shame when at home. Sauce will be everywhere. Guaranteed.