My daughter-in-law is vegetarian, and on a recent visit, I was planning a burger and hot dog barbecue. I was looking far a veggie burger for her. I realized that the selection in the supermarket was pretty limited and not so tasty. And, none were gluten free. So, I started searching for a veggie burger recipe I could make and freeze for her next visit, and one that I could make gluten free so I could taste it too. This one from Peas and Crayons really appealed to me and it was easy to prepare, no need for a food processor. I made a few changes, real eggs instead of flax eggs, and I eliminated the red onion, jalapeno and crushed red pepper flakes. I like a little spice but I thought this would be too spicy for my taste, but if you prefer spicier, include it. I also broiled them instead of frying. I topped them with Swiss cheese and they were delicious. I tested them on my daughter, who frequently eats store bought veggie burgers, and my husband,who is a meat lover, and of course myself. We all loved them, they held together, had a texture similar to a meat burger, and had just the right amount of spices. They were even better heated the next day. I'm going to make a batch for the freezer for my daughter-in-law's next visit!
Sweet Potato Chickpea Burgers
1 large sweet potato, cooked -about 1 1/2 cups
1 15 oz can chickpeas, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 cup diced red bell pepper
1 cup finely diced onion
3 cloves minced fresh garlic
3 eggs
1 cup gluten free rolled oats
1 tsp Italian seasoning
1 tsp cumin (optional)
1/2 tsp cayenne pepper (optional)
Salt/pepper to taste
Olive oil
Saute onion, garlic and bell pepper in olive oil, cool.
Bake or microwave sweet potato, peel and place in bowl.
Add drained and rinsed beans.
Mash with potato masher or fork, leaving some beans chunky for the texture.
Grind the oats in a blender to a bread crumb consistency.
Add the sauteed vegetables, oats, eggs and spices to the mashed bean potato mixture and mix thoroughly. If the mixture is too wet add a little more oats. It should hold together to form patties.
Shape into 8 patties, cover and refrigerate for at least 1 hour.
Broil until lightly browned, about 10 minutes on each side. Top with a slice cheese of your choice and let it melt before serving. Top with your favorite burger toppings.
To freeze: Cook the burgers, don't add the cheese. Cool and partially freeze on a plate, then store in a container or baggie.
1 tsp Italian seasoning
1 tsp cumin (optional)
1/2 tsp cayenne pepper (optional)
Salt/pepper to taste
Olive oil
Saute onion, garlic and bell pepper in olive oil, cool.
Add drained and rinsed beans.
Mash with potato masher or fork, leaving some beans chunky for the texture.
Grind the oats in a blender to a bread crumb consistency.
Add the sauteed vegetables, oats, eggs and spices to the mashed bean potato mixture and mix thoroughly. If the mixture is too wet add a little more oats. It should hold together to form patties.
Shape into 8 patties, cover and refrigerate for at least 1 hour.
Broil until lightly browned, about 10 minutes on each side. Top with a slice cheese of your choice and let it melt before serving. Top with your favorite burger toppings.
To freeze: Cook the burgers, don't add the cheese. Cool and partially freeze on a plate, then store in a container or baggie.
