Today’s recipe is the most versatile chickpea burger patties you’ll find and by far the recipe I make most often.
Since becoming vegan I have a deep appreciation for a good vegan burger. Bean burgers are one of the most common meals I find in non-vegan restaurants but they get old rather quickly. They all taste exactly the same and have a very mushy texture.
I tried many recipes to make home-made burgers. Most of them, although they tasted nice, had texture issues. Either too crumbly and falling apart while cooking or too soft in the centre. The majority of recipes were also for making fried patties and as I try to reduce my oil usage I wasn’t very happy with that.
After months of developing this recipe, with small tweaks every time, I am happy to finally present it to you. It is super quick to make, the patties are freezable and you can have them in burgers, on their own or shape them into bean balls and have them in your sandwich, pasta or soup. Once cooked they are juicy and chewy, everything you want from a burger or bean ball.