A hearty, satisfying burger is an absolute must in any plant-based repertoire, which exactly why I set out to create this one. Not only will these fill you up, they're also a great use for those chickpeas you've been saving after you've drained the brine to make amazing desserts. Waste not, want not!

Chickpea Millet Burgers With Butternut Squash [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

147

Serves

7

Ingredients

  • 1 can of chickpeas (about 240g drained)
  • 1/2 cup millet
  • 140g butternut squash, cut into chunks
  • 1/4 cup oats
  • Zest of half a lemon
  • 2 cloves of garlic
  • 2 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • 1 tbsp olive oil

Preparation

  1. Preheat the oven to 350 F.  Heat a pan of water on a high heat until boiling and add the butternut squash. Reduce the heat, cover and simmer for 10 minutes or until a knife slides in easily. Drain and set aside.
  2. Add the millet to a saucepan, cover with 1 cup of water. Bring to the boil, cover and turn off the heat. Leave for 15-20 minutes or until all the water has been absorbed.
  3. In a food processor, add the chickpeas, garlic, lemon and salt. Pulse on high until the chickpeas are broken down but not completely smooth.
  4. Add the butternut squash and pulse again until incorporated.
  5. In a bowl add the cooked millet, oats, chickpea squash mixture, paprika, dill, and olive oil. Using a spoon stir thoroughly until everything is well mixed.
  6. Using your hands, scoop up the mixture and form patties. Place each patty on a lined baking tray. Repeat with the remaining mixture. I ended up with 7 patties.
  7. Bake the patties for 15-20 minutes or until crispy. If you wish them to be crispier, you can lightly fry them in olive oil for 3-4 minutes each side.
  8. Serve with your favorite vegan toppings and a good bowl of fries!

Nutritional Information

Per Patty: Calories: 147 | Carbs: 24 g | Fat: 4 g | Protein: 6 g | Sodium: 1 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Sarah Pether

See My Recipes

Sarah decided overnight to become vegan and her health problems like eczema and chronic headaches plagued her for years disappeared. She started her blog, Soy Division, to share recipes, tips, and reviews. Sarah is a big fan of dark chocolate, avocados, using too much garlic, and finding the perfect vegan mayonnaise.

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