We have been talking about barbecues a lot recently and many of our recipes involve meat. There are however loads of veggie options. Here is an in-house recipe for you to try.
Makes 8-10 patties
2 540 ml cans chickpeas (drained)
4 large eggs
1 medium onion, diced
1 lemon, zest only
½ red pepper, diced
½ green pepper, diced
1 jalapeno, seeded & diced
1 garlic clove, minced
1 tablespoon olive oil
1 cup bread crumbs
1 cup rolled oats
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon whole cumin seeds
1 teaspoon celery salt
1 teaspoon black pepper
Pinch kosher salt
Drain chickpeas and add them to a processor with the eggs. Pulse to combine, but not until smooth. Some texture is good.
Dice peppers, onions, garlic and jalapenos. Add veggies to skillet along with a few drizzles of olive oil over medium-high heat. Cook until soft, about 4-5 minutes.
Add spices to vegetables and cook for another minute until spices are fragrant. Let veggies cool for a minute, then mix in with egg/chickpea mixture.
Add lemon zest, oats and bread crumbs to the mixture. Let mixture sit for 15 minutes so the oats and bread crumbs can absorb the liquid.
Form into 8-10 patties. If the mixture won’t stick together well, add a bit more bread crumbs or oats until it’s dry enough to stick.
Grill patties on a very hot grill for about 4 minutes a side. Feel free to add cheese and any other toppings you would normally add to a burger.
Chef Tip: Add other vegetables or grains if desired, like quinoa or fried mushrooms.