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Author Notes: No burger roundup could be complete without a good (really, truly GOOD) veggie burger recipe. This one can be easily adjusted to go from vegetarian to vegan, too. Oh, and beet ketchup. It’s our new favorite revelation. —Cava Grill
- 3 cups canned chickpeas, drained and rinsed
- 3/4 cup quinoa tabbouleh
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 2/3 cup chickpea flour
- 1 large egg, lightly beaten (eliminate to make recipe vegan)
- 6 cloves garlic, finely minced
- 1/2 small onion, peeled and roughly chopped
- 1/2 teaspoon ground black pepper
- large handful fresh mint, chopped
- grapeseed oil for frying
- salt to taste
- 3 large ripe peaches
- 1-2 tablespoons coconut oil
- 1 teaspoon cinnamon
- In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won’t hold.
- Add the quinoa tabbouleh, chickpea flour, egg, paprika, cayenne, garlic, onion, and mint. Add salt to taste.
- Divide the mixture into eight, and pat each portion into a round, flat patty.
- Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart.
- Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.
- For the roasted peaches, Pit peaches and thinly slice cross-wise into 8-10 pieces each. Spread across a coconut-oil-brushed baking sheet. Sprinkle with cinnamon and bake at 400 degrees Fahrenheit for 8-10 minutes, until softened and delicately browned.
- To assemble: Spread bottom half of a toasted bun with beet ketchup. Top with chickpea patty, a handful of fresh microgreens, a few roasted peaches, and a few Gordy’s Pickle Jar Sweet Pickle Chips. Top with top half of toasted bun.