These burgers are super easy to make. Carrots, chickpeas, fresh herbs, and a dash of liquid smoke ... can't go wrong with that. The liquid smoke brings that smoky barbecue flavor without the need for a grill and pumpkin seeds add a little bit of nuttiness and crunch. Serve these crispy burgers with any garnish of your choice, or forego the garnish and eat it in a salad.
Carrot and Chickpea Burgers [Vegan, Gluten-Free]
- 1/2 cup canned chickpeas, drained and rinsed
- 1/2 cup carrot purée
- 2 sprigs fresh rosemary
- 1/4 cup raw, unsalted pumpkin seeds
- 1/4 cup flax meal
- 1 teaspoon liquid smoke
- 1 teaspoon vegan Worchester sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1 tablespoon tahini
- 1 teaspoon salt
- 1 tablespoon nutritional yeast (optional)
- 1 cup bread crumbs
- Olive oil, for frying
- Put your chickpeas, carrot purée, rosemary, pumpkin seeds, and flax meal into your food processor and pulse so that a few chickpeas are still whole, but everything is well ground into a dough-like substance. Or you can hand mash everything, which would produce a better consistency, however, it takes more time.
- Once your veggie burger mix has reached its desired consistency, transfer to a bowl. Add in your seasonings and mix until everything is well combined.
- Create small balls of the veggie burger mix and roll them into your breadcrumb mixture until they are well coated all around. Put aside.
- Heat a tablespoon of olive oil over medium heat in a large skillet or non-stick pan.
- Add your veggie burger balls to the heat and flatten them down a little with a spatula. Cook for about 5 minutes until the bottom is nice and browned.
- Flip the burger and cook for an additional 5 minutes or so, until both sides are crispy and golden brown.
- Serve on a bun with some of your favorite toppings.