In short, it’s a super healthy veggie burger that is prepared with real ingredients and packed with flavor and nutrition!
Sun-dried tomato chickpea burger
So, if you are looking for a meatless, hearty dinner recipe, these Sun-dried tomato chickpea burger is a must-try. Whether it be a garden vegetable burger or a spicy black bean burger, I love all kinds of veggie burgers that are packed with seasonal vegetables and loaded up with cheese, onions, and pickles. They’re incredibly-flavored, made with wholesome ingredients such as quinoa, chickpeas, sun-dried tomatoes, cumin, garlic, and cilantro – a delicious vegetarian alternative even meat-eaters will love! Serve these chickpea burgers with any of your favorite burger sides and make it a complete meal. My personal favorite is oven-roasted potatoes and corn salsa! Is your mouth watering yet just reading about the ingredients? If so, then let’s have a peek at the ingredient list.
Instead, it’s packed with – » Quinoa – it serves as a base to this sundried tomato chickpea burger. Quinoa not only lends them a unique hearty texture, but it also pumps these burgers with protein and fiber. » Chickpeas – another nutritional-rich food that is packed with protein and fiber. I have used canned chickpeas. Feel free to use homemade boiled chickpeas. » Green onions – for extra crunch and flavor. » Sun-dried tomatoes – incredibly delicious and adds a little punch of flavor to this recipe. » Flavor squad – Cumin seeds, dried cilantro leaves, sriracha sauce, garlic salt, onion powder, and fresh lemon juice. » Oil – to cook the patties. You can use butter instead. » Burger buns- whichever kind you like.
Toppings–
» Lettuce leaves – Kale, butter lettuce, fresh spinach leaves, baby arugula romaine lettuce are some other options. » Tomato, onions, and pickles – sliced thinly. » Sriracha mayo – If you don’t like spice, you can substitute for regular vegan mayo or even ranch. In a food processor, combine all your chickpea patties ingredients. Pulse just a few times until everything is mixed together.
Divide the mixture into 8 equal parts and shape them into burger patties.
Heat a skillet. Grease it well. Place the patties on the skillet and cook for 6-7 minutes per side. Do not press on the patties while they are cooking. Cook until they are evenly brown and crisp on both sides. Once done, take it off the flame.
Add the buns to the heated skillet. Cook them for 30 seconds. Remove from the skillet and start assembling the burger. Here is the assembly line for the perfect burger –
Bottom slider bun Sriracha mayo Tomato Slice Lettuce Sundried tomato chickpea patty Onion slice Tomato slice Pickle slice Sriracha mayo Top slider bun
If you prefer, you could add more lettuce leaves to top your burger. Serve immediately. » Like it cheesy– you can add cheese to your sundried tomato chickpea burger. Simply add a cheese slice to the top of the patty and place it in a warm oven. Once it’s all gooey, remove from oven and start assembling. » These sun-dried tomato chickpea sliders are super versatile and can be easily customized to your taste!
Chickpeas can be substitutes with white beans or kidney beans. Substitute quinoa for breadcrumbs or rolled oats. Likewise, dun-dried tomatoes can be swapped with roasted red bell peppers.
These patties freeze well
Cooked patties can be prepared ahead of time and freeze beautifully. It Will last for 3 months in the freezer. When ready to assemble, thaw the patties overnight in the fridge. Pan-cook on medium heat until crisp and brown. Layer the patties in between your slider buns and enjoy! Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
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