Gluten-free, infused with smoky BBQ yumminess, and perfect on the grill or stovetop.
This is coming to you live after a glass of wine - that was a little too large for me...
Thankfully there's a thing called autocorrect and spell-check... Whoops
ANYWAYS
Moving on.
It's a snowy Sunday evening - I'm at my parents for the weekend. It was supposed to be an overnight but we were hit with a mega snowstorm. There were warnings not to drive if you could avoid it (that type of thing). So I was kind of stuck here - not that I really mind much.
We braved the weather for the 6 minute walk to the gym this morning. Dressed in snowpants, ski goggles and big scarves. It was quite the scene honestly. Not that it was super cold or anything, it was just SUPER windy. The sidewalks would be shoveled and plowed, and 5 minutes later it was like it was never even plowed in the first place. Craziness.
Going through a day like that makes me want to have something hearty for dinner. So, that brings me to this recipe - Say hello to your new favorite veggie burger.
Smoky BBQ veggie burgers.
This burger is easy to make and they aren't your typical heavy bean-loaded veggie burger. They are made up of oats and chickpeas, and a whole load of spices. The oats add a creamy texture to the burger while the chickpeas add a crucial crunch. The combination of spices adds a wonderful umami flavor, which is what really makes these burgers special. I actually just ate a patty on its own (because of the "I don't eat bread thing" and all.
I have to say, they are:
Smoky Tender Hearty Satisfying Customizable Easy to make & oh so delicious
This is not actually the first time that I made these burgers. They are incredible. And I have to say that I won my family over with them as well.
These burgers would make the perfect weeknight meal for you and the fam-jam or for hosting a dinner party! I served them with some crispy oven-baked fries.
SMOKY BBQ VEGGIE BURGERS
Serves 4-5
INGREDIENTS
3/4 cup cooked oats
1 - 15 oz can of chickpeas, rinsed and drained
1/2 cups raw oats
1.5 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
1 1/2 tsp kosher salt
1 tsp chili powder
1 Tbsp brown sugar
2 Tbsp barbecue sauce
ASSEMBLY
4 burger buns, lightly toasted
1 avocado, sliced
2 cups red cabbage, sliced
4 tbsp barbecue sauce
Tomato, thinly sliced
Mixed greens
INSTRUCTIONS
Cook 1/2 cup oats in 1 cup of water or broth. You should be left with roughly one cup of cooked oats. (You're only using 3/4 cup for the burgers).
In a food processor, pulse the chickpeas until you have a crumbly texture with some small pieces throughout.
In a large bowl add the cooked oats, chickpeas, dry oats, spices, brown sugar, and 2 Tbsp of barbecue sauce. Combine. If the mixture appears too dry (it won't hold its shape) add a Tbsp at a time of barbecue sauce until it comes together into a patty. (You shouldn't have this problem because the oatmeal will be pretty wet).
Divide the mixture into four or five patties. Shape with your hands. Make sure to press the burgers firmly. Place in the fridge for about 20 mins to harden.
Heat the oil in a large skillet on medium. Once the oil is hot, add the veggie burgers. Press them down a little to flatten them out.
Cook each side for 4 - 5 minutes (until golden brown and crispy). If you want a firmer texture, you can continue to bake them at 350ºF for 15 - 30 minutes.
Assemble the burgers with suggested toppings.
Serve and enjoy!
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