I’ve been really into barbeque flavors lately. In the last few weeks alone we’ve had BBQ pulled jackfruit sandwiches, BBQ jackfruit pizza, BBQ sweet potato burgers, vegan BBQ chicken salads…
What can I say, I’m a Kansas City girl.
And now I can add these BBQ Chickpea Burgers to the list. You start with a base of chickpeas, oats, rice and sautéed onions, and then you add in your favorite BBQ sauce — ours is Trader Joe’s Bold and Smoky Kansas City Style sauce. If you have a good sauce, you really don’t need much more than salt and pepper in the way of seasonings. These burgers are easy to throw together, making them an especially great choice for a busy weeknight. Some veggie burgers tend to be a little soft in the middle. They’re great that way, but I’m really liking the firmer texture of this burger right now.
Keep it simple with a five-ingredient patty, or mix it up a bit and add in some parsley (pictured), peanuts or hot peppers. Regardless of how you make the patty, add it to a bun slathered with vegan mayo and BBQ sauce and top it with the usual suspects — pickles required on this one! — and you’ll have one delicious and filling burger in your hands.
Because they are so common, the following are not included in
ingredient counts for purposes of this year’s Vegan MoFo theme:
- Oil (olive or canola)
- Oil or water, for sautéing
- ½ onion, small dice
- 1½ cups chickpeas
- 1 cup cooked brown rice (still warm/reheated)
- ½ cup rolled oats
- ⅓ cup BBQ sauce
- Salt & pepper, to taste
- Optional: Garlic (sauté with the onions), chopped parsley, paprika, chili powder, or your favorite BBQ rub/spice blend, crushed or chopped peanuts. Spice it up with red pepper flakes or sautéed hot peppers.
- Toppings: Favorite buns, tomatoes, greens, onions, slaw, pickles, vegan mayo and/or BBQ sauce (I highly recommend both the mayo and BBQ sauce together).
- Heat oil (or water) in a small pan. Add onions and cook until translucent.
- In a food processor (or high speed blender on a low setting), pulse the chickpeas and oats until only small pieces of the chickpeas remain (do not puree the chickpeas – you want them to be soft yet slightly crumbly).
- Transfer onions and chickpea mixture to a bowl and add the rice, BBQ sauce and salt and pepper (and any optional ingredients you may be using) and mix together until thoroughly combined. Chill in the refrigerator for about 15 minutes.
- Meanwhile, heat oven to 425º and lightly oil a baking sheet, or cover it with parchment paper.
- Remove burger mixture from oven and form into about 6 equal sized balls. Lightly press into patties and place on the baking sheet. Place in oven and bake for 10 minutes. Flip the burgers and bake for 5-10 more minutes.
- Remove from oven and garnish with your favorite toppings and condiments.