Bbq Cheddar Chickpea Veggie Burgers Food

BARBECUED CHEDDAR BURGERS

Steps:

• Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns.

SWEET POTATO CHICKPEA BBQ VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, microwave chickpeas for 1 minute, or until softened.
• Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Add cornmeal and scallions, and set aside.
• For the barbecue sauce: In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.
• Add barbecue sauce to the mashed chickpea mixture and mix until thoroughly combined.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
• Bake for 40 minutes, or until firm and browned, flipping over halfway through.
• Serve with the remaining barbecue sauce and favorite fixins.
• Enjoy!

BBQ CHEDDAR CHICKPEA VEGGIE BURGERS

Steps:

• Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Add the onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.
• In the bowl of your food processor, add broccoli and carrot. Pulse until chopped very finely. Add chickpeas, BBQ sauce, oat flour, cheese, onions, garlic granules, sea salt and pepper. Pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 -5 burgers (TIP: if you want smaller 10-12 mini burgers they crisp up even better!). If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes. (Planning to freeze them? Do that now.)
• Heat a large skillet over medium heat and a little oil to the pan. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 4-5 minutes. Be gentle when flipping and removing burgers so they don't crack or fall apart. Serve on toasted buns with additional cheddar, red onion and BBQ sauce, or eat them as is for a quick snack!