I love a good beef or turkey burger, but occasionally I like to change things up and make a super healthy veggie burger. These are super simple to make, and even my husband likes them. That being said, I still don’t think he will give up real burgers any time soon, nor will I! I always have a can of chickpeas hanging out in my pantry, so it’s a great go-to recipe.
This is a fairly spicy burger, so feel free to decrease the amount of chipotle peppers to suit your own taste. The sweetness of the honey mustard really helps to balance out the heat from the chipotle peppers. I served these with some Alexia brand spicy sweet potato fries. We had these for dinner one night, and the leftovers for lunch the next day. I took this photo the day after I made them, and we had eaten the last of the fries the night before. Sad, I know.
*I do realize that this isn’t exactly the most glamorous looking burger, but I mean come on, it’s a veggie burger. Plus, my food photography skills are still a work in progress, and I was super hungry when I took the picture. Anyway, that’s my story and I’m sticking to it.*
Spicy Chickpea Burgers With Slaw
- 1 (15 oz.) can of chickpeas, rinsed and drained
- 2 tbsp finely chopped red onion
- 1 tbsp finely chopped chipotle peppers , from a can of chipotles in adobo sauce
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1 egg white , lightly beaten
- 1/4 cup plain , non-fat greek yogurt
- 1/4 cup unseasoned breadcrumbs ( I used whole-grain)
- 2 1/4 cups pre-shredded coleslaw mix
- 1 tbsp low-fat mayo
- 1 tbsp adobo sauce , from can of chipotles in adobo
- honey mustard
- 4 whole-wheat or whole-grain thin burger buns , toasted
Place the chickpeas into a food processor and pulse into a coarse puree, with some large pieces remaining.
In a medium bowl, add the chickpeas, red onions, chipotle peppers, mayo, yogurt, ground cumin, onion powder, garlic powder, salt, egg white, bread crumbs. Mix until combined. Shape the mixture into four equal-sized patties.
Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the patties, cook until well browned on each side, about 8 -10 minutes.
Meanwhile, in another bowl, add the coleslaw mix, mayo, and adobo sauce. Mix until well combined.
Spread some honey mustard on the top half of each bun. Place the chickpea patty onto the bottom half of the bun. Spoon one-fourth of the slaw onto each patty and add the top half of the bun.