These superb patties are a magnificent option in contrast to those locally acquired renditions that claim to be veggie burgers. Have you at any point perused the rundown of fixings in a portion of those items?! Goodness! There's hardly any looking like vegetables in them and they're frequently pressed with additives, sodium and different added substances.
There are several tolerable locally acquired alternatives out there today and you can't beat them for outdoors and BBQ's yet on the off chance that you have the opportunity and are searching for a delectable and solid natively constructed choice, this is it!
These burgers are abundantly cherished and one of the most well known plans on the blog with several phenomenal audits. In the event that you need a few hints, stunts, formula substitutions and elective cooking techniques, I'd propose perusing the remarks for peruser input.
- 1 can chickpeas, drained, well-rinsed and mashed
- 1/2 red onion, finely diced
- 1 small zucchini, grated
- 3 tbsp finely chopped cilantro
- 3 tbsp red wine vinegar
- 1 tbsp sriracha sauce
- 2 tbsp natural peanut butter
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp black pepper
- 1/2 tsp sea salt
- 1 cup quick oats (gluten-free if needed)
- 2 tbsp extra virgin olive oil (I haven’t made them without oil but many readers have with success. Read through the comments for some great substitution ideas!)
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.
- Add all the other ingredients to the bowl.
- Use your hands to mix very well.
- Form into 6-8 patties.
- Cook on the BBQ around 400 F for approximately 10 minutes each side.
- You can also fry these in a pan with some oil for 3-5 minutes a side.
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