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  • Prep-time: / Ready In:
  • Makes 7-8 patties

For those of you that need to sneak veggies into your kids at every opportunity, this one’s for you! Our girls have no idea that these burgers have both carrots and red pepper … and I’ll keep it that way for a while.

From Plant-Powered 15

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sneaky chickpea burger

Ingredients

  • 1 cup carrot, cut in discs
  • ½ cup chopped red bell pepper
  • 1 medium-large clove garlic
  • 2 cans (14-ounces each) chickpeas, rinsed and drained
  • ½ cup nutritional yeast
  • 1 tablespoon tomato paste (can substitute natural ketchup)
  • 1 teaspoon sea salt
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dijon mustard
  • freshly ground black pepper (optional)
  • 1 teaspoon fresh thyme or rosemary leaves
  • 1 cup rolled oats

Instructions

  1. In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped.  Add remaining ingredients except rolled oats and process through. Stop processor a few times and scrape down, and continue to process until smooth. Then add rolled oats and pulse through.
  2. Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready to shape patties, take out scoops of mixture and form burgers in your hands.
  3. To cook, place patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side.
  4. Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through, however I prefer the sear and texture that pan-cooking offers. Serve on buns, or in tortillas or pitas with fixings of choice!

    Kiddo Note: Although most children do not like dijon mustard, garlic, or some fresh herbs, they will likely not notice these ingredients at all! Our daughters devour these burgers without ever noticing the seasonings (or the veggies)!

Comments (4)

(5 from 4 votes)
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Leah Stolar5 months ago
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This is my go-to burger! I make a batch and freeze them so I can have burgers at a moment’s notice. I roll out handful size balls, flatten them and cut out burgers with the mouth of a glass and cook on a skillet without oil. After a crust forms after a few minutes, they can be flipped without sticking. I serve them on Dave’s Killer Bread 21 Whole Grains and Seeds Burger Buns with sweet potato fries (baked at 450 on parchment paper) with steamed kale and/or corn on the cob.

Dawid5 months ago
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Looking nice and easy. I need to make it.

I need help. I can’t find any receptor for buns. I living in UK and it is impossible to buy wholemeal buns without extra not natural ingredients like emulsifiers and preservatives

Bekki7 months ago
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These are possibly the best bean burgers I’ve ever had. They actually stick together and taste amazing. I baked them and they required longer time than suggested, I did the 10 min at first and flipped them and then after about 18 minutes or so they were very crispy.

Paula Arndt8 months ago
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I have made this recipe for years and its so, so tasty!! I have become very sensitive to gluten however so I use a little bit of GF oatmeal and then sub with quinoa and a bit of potato starch to help keep the mix together.

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about the author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com

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