воскресенье, 6 ноября 2016 г.

Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini

Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini

Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini

So I had to come see more of this deliciousness, Jenn. Holy smokes – this is one of the best looking burgers I’ve seen in a very long time! I love burgers in the summer and I’m motivated to do a round up with yours as the star. I’m positively DROOOOLING!!

Awesome photos, Lady!!

You’re the sweetest Robyn! Thanks so much! I hope you get a chance to try them this Summer! <3

Looks AMAZING! That aioli is to die for. I’ll have to try this soon. Pinned!

Thanks Julia!

Holy Cow Jenn! These sound like the dream veggie burger (hello SRIRACHA AIOLI) and look just amazing too, Pinned!

Thanks so much Brie! <3

We’ve never made veggie burgers at home before, and clearly, this needs to change. I’m sending your recipe to my husband so we can make this soon. As someone who’s trying to cut down on her meat consumption, this burger looks perfect and filling and delicious. Thanks for sharing!

Thanks Erin! Hope y’all adore them! I find these guys so super filling and satisfying – love it!

These look so good- I love the aioli!

Thanks Lori!

YUUUUUUMMM! I don’t do found beef, so this is calling out to me! You have a veggie burger gift

Aw thank you Stephanie! I def like veggie burgers most of all, hope you get to try them!

That is one good looking veggie burger! I’ve been playing around with chickpea burgers too, and the chickpeas really do add some great texture.

This looks so good for summer! So much flavor and that sauce!! Love that sauce!

Oh I love it too! Thanks Erin!

Ooo! A sassy burger! How exciting! They look & sound amazing — love the zucchini, and that aioli looks killer! Nice!

Thanks Patricia!

WHOA! Your photos are ultra sharp!! What camera and lens are you using?!

Aw thanks girly! What I use is a bit laughable – a Nikon d90 with a 50mm prime. Ultra basic until I can figure out what’s next! What are you using these days Beth? LOVE your photos!

You know I love your veggie burgers. These look fantastic.

I’m SO ANXIOUS/EXCITED for you to try them Meg! I always keep you in mind when I make a new veg burger recipe You’re like my official taste tester!

Thank you for this awesome recipe. This is the best vegetarian burger recipe that I’ve ever made. Most don’t bind very well but this one turned out perfect. Amazing topped with this yummy slaw and aioli. The whole family devoured them. Will be making this again.

I’m so glad y’all loved them!!! Thanks for the super sweet review! #happydance

Excellent recipe! I was too lazy to make the toppings, so instead I added 2 tsp of Old Bay seasoning to make it taste like a crab cake. I ate it with a fork and knife and dipped it in some mustard and mayo. (Oh, and I used 2 flax eggs to make it vegan). I can’t wait to eat the leftovers and will certainly make these again.

Thanks Amber! Hooray for flax eggs! Ohmygosh and I love the addition of Old Bay! Totally trying it!

Just unreal. I made these tonight and, though one of the more laborious recipes I’ve taken on, also one of the most worth it. This tasted like it came out of a 5-star vegetarian bistro, rather than a first-time attempt at a veggie burger in my kitchen. I was stunned, these are serious crowd pleasers with incredible complexity in flavor. There are so many ingredients (good luck cleaning) yet they all go together so beautifully. I am immensely satisfied and look forward to trying the pumpkin burger.

Bahaha Rebecca you should have seen my kitchen during recipe development with multiple batches. I wanted to hide under the bed I’m so over the moon that you loved the recipe and my trick to nixing the messy kitchen once I find the recipe I love? I make a double batch and freeze half for later! Woot! I’m thrilled you loved this one and hope you adore the pumpkin burgers too! Thanks for the super sweet review! xoxo

These are my spiciest (and sassiest!) veggie burgers yet! Spicy chickpea veggie burgers with jalapeño and zucchini, topped with a tasty honey-lime slaw and fiery Sriracha mayo.

It’s been entirely too long since I’ve graced this little blog of mine with a brand spankin’ new veggie burger recipe. For those of you who are new, they’re kind of a thing around here.

I love trying endless combinations using fresh, seasonal ingredients and blogging my favorites. As an added bonus, they’re a great way to empty out your crisper when it starts to overflow on ya! They also taste really awesome and are gloriously freezer friendly. Game on.

Though it’s a bit laughable, taking veggie burger advice from a carnivore is totally legit. Trust me. For a food enthusiast I’m pretty darn picky, and the burgers that make the cut for ze blog are the ones that are so tasty we make them a second time. And third. And forth… I can’t wait for you to try them!

This tasty recipe is sponsored by my friends at NOW Foods and developed by yours truly! Throughout the year, I’ll be sharing my favorite NOW Wellness pantry staples via social media and on ze blog — stay tuned for more deliciousness including some amazing quinoa-rice penne that has completely rocked my pasta game!

Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini

These burgers are 100% vegetarian with an easy peasy vegan swap and gluten-free to boot. They’re also dairy-free, though I’ll totally look the other way if you melt a slice of Pepper Jack on top of your burger!

Ok now I really want to try that… Time to make another batch!

Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini – TIPS + TRICKS

Thinner patties will yield more delicious crunch, as you’ll be able to sear more of the top and bottom, plus the middle will cook through much easier. Sometimes I leave them a little thicker for a softer center but I’ll admit, crispy veggie burgers are my favorite!

Giving your oats and chickpeas a rough chop in the food processor helps create the magic that helps keep these burgers together. In whole form, chickpeas naturally want to slingshot themselves out of your veggie burger with each bite you take. Roughly chopping them in the food processor is totally the way to go. Additionally, processing the oats helps crush some of the whole oats into powder form while leaving the rest partially whole. Both play a key role in binding the burger and giving it it’s awesome texture.

No food processor? No problem! Use a chef’s knife to give your chickpeas a rough chop or use a fork to partially fork-mash the chickpeas. You don’t want them mashed into a paste-like texture because you’ll lose all the awesome texture, but break them up enough that they’re not all whole. As for the oats, you can roughly chop your oats with a knife *or* use your rolled oats as is. They may crumble a wee bit easier than if you used a food processor but they should still hold together enough to be flipped and taste delicious!

No green peppers handy? Feel free to use red, yellow, or orange bell peppers. Additionally you can also use poblano peppers or extra jalapeño peppers. Extra jalaps will pack a punch, so take out some of the seeds/veins to adjust the heat to your liking.

so. . . how were they?!

Fantastic! I’m super duper crazy picky with my veggie burgers and these bad boys were AWESOME! I’m 100% making another batch to freeze for easy heat-and-scarf lunches, and have it on pretty good authority that they’re fabulous crumbled over salads too! (Especially with a little drizzle of yellow mustard and Sriracha on top – YUM!)

They’re also really ridiculously delicious topped with some fresh slaw and a hearty dollop of Sriracha aioli. The heat from the Sriracha paired with the heat from the jalapeños and red pepper flakes was a total winner in my book! I’m pretty sure I forgot to breathe in between bites. I wanted the entire burger in my face, stat!

Hope y’all love them as much as we did!

hungry for more?

Looking for a few more veggie burgers?

Original article and pictures take http://peasandcrayons.com/2016/05/spicy-chickpea-veggie-burgers-jalapeno-zucchini-recipe.html site

Комментариев нет:

Отправить комментарий