Spicy Veggie Burger Kickers Recipe

Name: Spicy Veggie Burger Kickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PATTY; 19oz canned Chickpeas, drained & rinsed; 1 - 1 1/2 Whole Carrots, sliced; or equivalent amount of Baby Carrots; 1.5 C+ Rolled Oats (more for adjusting consistency); 1/2 - 1 C Whole Wheat Flour; 1/2 C Olive Oil or 1 Egg, beaten; 7 lrg Brown Mushrooms, roughly chopped; 1/4 Red Onion, sliced; 1 lrg Red Bell Pepper, roughly chopped; 3 cloves Garlic, roughly chopped; 1/2 C Walnuts; 1 tbsp+ Vegetarian Worcestershire Sauce (see other recipe); 1/2 tsp Salt; SPICES; 1/2 tsp Ground Cumin; 1/2 tsp Paprika; 1 Jalapenos Chili, sliced; 1 tsp Thyme; 1 tsp Coriander Seeds; Juice of 1/2 Lime; 1 tbsp Whole Wheat Flour or grainy flour

Servings: persons

PATTY
19oz canned Chickpeas, drained & rinsed
1 - 1 1/2 Whole Carrots, sliced
or equivalent amount of Baby Carrots
1.5 C+ Rolled Oats (more for adjusting consistency)
1/2 - 1 C Whole Wheat Flour
1/2 C Olive Oil or 1 Egg, beaten
7 lrg Brown Mushrooms, roughly chopped
1/4 Red Onion, sliced
1 lrg Red Bell Pepper, roughly chopped
3 cloves Garlic, roughly chopped
1/2 C Walnuts
1 tbsp+ Vegetarian Worcestershire Sauce (see other recipe)
1/2 tsp Salt
SPICES
1/2 tsp Ground Cumin
1/2 tsp Paprika
1 Jalapenos Chili, sliced
1 tsp Thyme
1 tsp Coriander Seeds
Juice of 1/2 Lime
1 tbsp Whole Wheat Flour or grainy flour

1
Put the food processor on a high-powered setting and blend the patty mix until it is even coloured and slightly grainy, adding rolled oats / all purpose flour to achieve the consistency you like. In general I added slightly more flour or even toast to make the burger stay together on the grill. It is a good idea to test fry mini patties and adjust consistency before you scoop the whole thing out of the processors.
2
Add spices and blend.
3
I'd say the mix keeps up to 1.5 weeks in the fridge but we go through it really fast so we'll never really know : )
4
GRILLING
5
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6
If you are grilling the burger, I suggest making the patties ahead of time, layering them between clingwrap / wax paper and storing them in a rubbermaid sealed box in a fridge for 4 hours before putting them straight on the grill to prevent falling apart. We use a small pyrex glass bowl so the burger can just fit into the bowl and make a nice round shape.
7
If you are grilling the burgers fresh I suggest using a greased piece of aluminum foil on top of the grill.
8
Use indirect heat (covered) to cook the burger all around. Once the burger is nicely browned and dry looking it is ready.
9
STOVE TOP FRYING
10
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11
On Medium-High heat, heat olive oil in a small frying pan until it is really hot. Scoop 2 large soup spoonfuls of the mix into the pan. Flip when the burger is able to be lifted up all around with a spatula without being too floppy.
12
TO SERVE
13
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14
Serve with Avocado, Chimichurri, aged Cheddar on top of a burger bun.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: PATTY, 19oz canned Chickpeas, drained & rinsed, 1 - 1 1/2 Whole Carrots, sliced, or equivalent amount of Baby Carrots, and more.

Yes, Spicy Veggie Burger Kickers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Veggie Burger Kickers

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