I wanted to make a simple chickpea burger recipe so I based it off of my chickpea ball recipe and then threw in some other things to make these tasty burgers that actually hold together really well! They’re firm, healthy, oil free, and really good! Josh said it was one of the better burgers we have, which is good news considering I just threw it together and it’s a simple recipe to make. I added fresh spinach so they have a green shade, but you can add any other veggies you want like shredded zucchini, peppers, carrots, and mushrooms. It’s a great way to sneak extra veggies in for picky family members! You can bake them or pan fry them, so I pan fried them dry in a skillet for a few minutes on each side to get a brown crispy crust and then added them in to the oven while I finished the fries and brussel sprouts and they turned out perfectly.
BBQ Chickpea Spinach Burgers
1 can chickpeas, drained and rinsed
1/2 cup oat flour (oats in a food processor until flour texture)
2 cups fresh baby spinach
1 large scallion, diced
1 flax egg (1 tbsp ground flax, 2.5 tbsp water) to gel
2 tsp chili powder
1 tsp garlic powder
1 tsp cumin powder
1/4 cup panko breadcrumbs
salt and pepper
1/4 cup BBQ sauce
- Preheat oven to 400*
- Add oats to food processor and pulse until it makes a flourlike texture and put to the side.
- Add chickpeas to the food processor and pulse to make a flaky mixture. Add in the scallion, and spinach and pulse until it all comes together in small pieces. Add in the spices, bbq sauce, oat flour and put on high until it all comes together and starts moving around the bowl.
- Transfer to a bowl and stir in the breadcrumbs. Add it to the fridge for at least 30 minutes while you prep the fries or veggies.
- Remove from the fridge and heat up a skillet. Make 5 patties and cook each patty for about 5-6 minutes each side and then add to the oven while you cook the rest.
- I served the burgers on a Dave’s whole grain english muffin with bbq sauce, lettuce, mustard, tomato, and avocado slices.