Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!!
We’re more than halfway through summer and I can’t believe it. How many times have you guys fired up the grill for some nice juicy steaks or burgers? Since doing the Whole30, I definitely had my fair share of meat and it’s time to slow it down.
And bring chickpeas back into my diet!
Chickpeas or garbanzo beans? What do you call them?
I absolutely love a good veggie burger (check out my Black Bean Quinoa Burgers and my Black Bean Edamame Burgers too!) and I’m going to try making a cauliflower burger .. yeah, y’all, you heard me right. . stay tuned. If cauliflower pizza crust is possible, why not a patty right? We’ll see if I can figure out a way to make it work.
And until that can happen, I made this fabulous Veggie Chickpea Burger.
You guys. This chickpea burger. It’s amazing.
There’s, of course, garbanzo beans but I also added eggplant, zucchini, and . . . flaxseed meal in here. Yeah!!! My friend Rina had the brilliant idea of adding flaxseed meal!!! This is like the healthiest burger ever!!! And I used my absolute favorite skillet to cook these patties. I used my KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet. If you don’t have a skillet that you use all the time and love, then you have to check this one out! And make these burgers! Do you see that awesome exterior on the patty?!!! It’s because of this skillet!
And weird food blogger side comment/question .. have you guys ever gone crazy trying to find the perfect “food item” to help style the photo or your plate? I purchased 3 kinds of potato chips because I wanted the perfect chips on this plate. The ridges!!!
Small, minor detail . . and they are in the background but this is what I think about. Am I crazy?! Am I the only person that does this? Please tell me no.
And you guys. . this red cabbage slaw on top of this chickpea burger was inspired by something I ate recently here in Madison at the Marigold Kitchen. If you guys are ever in Madison, this is the place to go to for brunch or a quick lunch. Great food using local and seasonal produce.
I’ve been living off of this slaw all summer long! Check out my post and the recipe over at The Kitchenthusiast, too!
For the chickpea patties:
- 2 15 oz. cans of chickpeas or garbanzo beans, drained and rinsed
- 1 15 oz. can of sweet corn, drained
- ½ small onion roughly chopped
- ¼ cup grilled or roasted eggplant roughly chopped
- ¼ cup zucchini roughly chopped (about half a medium to large sized zucchini)
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- 1 heaping cup panko or regular bread crumbs + more if needed
- ¼ cup flaxseed meal
- 1 teaspoon lemon zest
- 1 egg beaten
- ¼ cup parsley finely chopped + more if needed
- salt and pepper
For the Red Cabbage Slaw
- Half head of red cabbage sliced thin using a mandolin slicer or food processor
- 2 tablespoons good quality extra virgin olive oil + more if needed
- 1 to 2 teaspoons red wine vinegar
- Salt and pepper
To cook and assemble the burgers:
- 2 tablespoons extra virgin olive oil split
- Brioche buns toasted
- Fresh green lettuce
- Tomatoes sliced
- Red onions sliced thin
- Dijon mustard
For the chickpea patties:
- Using your KitchenAid® 9-Cup Food Processor, pulse together the chickpeas, corn onions, grilled eggplant, zucchini, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture to your patties.
- Remove mixture from your Food Processor and into a large sized mixing bowl. Add in the panko, flaxseed meal and lemon zest. Using your hands or a rubber spatula, mix until combined. Add the egg, parsley and season with salt and pepper and mix again until combined.
- The mixture can now be placed into the refrigerator overnight in a sealed, airtight container, if prepping a day ahead. Alternatively, you can form the patties and place on a baking sheet or plate, using parchment paper to separate them and then refrigerate. Refrigerate for at least an hour before cooking.
- When ready to cook, using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet, heat the olive oil in the skillet on the stove over medium high heat and after a minute or so place the chickpea patties in the skillet, I cooked about 3 at a time, and cook on each side for about 5 to 6 minutes, or until nicely browned, slightly crispy and heated through. Repeat with remaining chickpea patties.
For the Red Cabbage Slaw
- Using a large mixing bowl, toss the shredded red cabbage in the bowl. Drizzle on the olive oil and red wine vinegar and season with salt and pepper to taste.
- Toss together until the cabbage is nicely coated in the oil and vinegar.
- Taste and adjust any ingredients as needed.
To assemble and serve:
- Place the cooked chickpea patty on a toasted brioche bun and top with lettuce, tomatoes, red onions, red cabbage slaw and squeeze on some Dijon mustard and mayonnaise or any other desired condiments. Top with the topside bun and enjoy while warm!
Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.