When I was younger, my dad would sometimes cook dinner. And by dinner, I mean burgers. Burgers became a fun meal on a weeknight, or a special treat when we would get them from a drive through on the weekend. Unfortunately, burgers are generally made from the parts of hundreds of cows, and fast-food versions have quite the array of unpronounceable ingredients. Not to worry! Veggie burgers are super simple to make at home, and the flavor combinations are endless. Take these Jalapeño Chickpea Burgers with Cilantro Chive Mayo, for example. They’re spicy, crispy, herby (is that even a word?), and take only 35 minutes to make. Serve them with some healthy Green Bean Fries and you have a complete meal!
With this recipe, you can have the special treat of a gourmet burger on a Thursday night while you catch up on episodes of America’s Worst Tattoos. These babies do have a kick from the jalapeños, so if you’re sensitive to spicy food, just use one jalapeño.
Let’s talk Green Bean Fries. I know you think it’s impossible to have “fries” that are (A)made from green beans, and (B)not fried, baked, or even broiled. You’re partially right. These Green Bean Fries aren’t greasy or smothered in seasonings, and they’re guaranteed not to clog your arteries. What they are is crunchy. By blanching them for only three minutes and serving them immediately, you take the overbearing *raw* taste out while still preserving the satisfying snap of the beans. If you’re not planning on eating them the second they come out of the pot, dunk them in an ice bath to stop the cooking process. This will preserve their crunchy amazingness. Many people are convinced they need chips or fries with veggie burgers, when what they’re really looking for is that snappy texture. A squeeze of lemon juice and a pinch of salt make these the perfect accompaniment to the spicy burger.
The Cilantro Chive Mayo is one of the best things about this dish. The slight oniony flavor of the chives is balanced by the cilantro and garlic, and cashews give this mayo an extra special creaminess. The mayo will thicken as it sits, turning more mayo-like the longer you let it rest. You can refrigerate any leftover mayo in an airtight container for up to 4 days, and use it on any kind of sandwich!
These burgers have quite a kick because of the two fresh jalapeños. If you're sensitive to spicy food, use only one jalapeño.
- 2 cans chickpeas, rinsed and drained
- 2 flax eggs (4 tablespoons ground flax seed and 6 tablespoons warm water, set aside to gel for a few minutes)
- 1 smallish yellow onion, minced
- 2 jalapeños, minced (chop as finely as you would mince garlic)
- 1 1/2 cups quick cooking oats
- 1/4 cup cashew milk
- 1 tablespoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon liquid smoke
- 1 teaspoon dried dill
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/2 cup cashews
- 1/2 cup cashew milk
- 1 clove garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/3 cup loosely packed chives
- 1/4 cup cilantro
- 1 pound fresh green beans
- Lemon juice
- Pinch of salt
- Whole grain hamburger buns
- Tomato slices
- Extra jalapeños, if you really love spicy food!
- Preheat oven to 350. Line a large baking sheet with foil or parchment paper (note that if you use foil, you need to spritz with cooking spray to prevent sticking). Rinse and drain chickpeas, then mash with a fork (or a pastry cutter!) into oblivion. You don't want any whole chickpeas to remain.
- Make your flax eggs by mixing 2 tablespoons of ground flax seed with 6 tablespoons warm water. Set that aside while you mince the onion and jalapeños. And I mean really MINCE the jalapeños!
- Add flax eggs, onion, jalapeños, oats, cashew milk, and all the spices into your mashed chickpeas. Mix with your hands for 3 minutes, until everything is very well incorporated.
- Form burgers by rolling the a hunk of the mixture between your hands, then flattening the balls out. Make sure they're flat, and not thin on the edges and thick in the middle, or they won't cook properly. This recipe makes 8-10 burgers. Don't crowd them too much on the baking sheet.
- Bake for 25 minutes, flipping after the first 15 minutes.
- After your burgers are in the oven, place cashews, cashew milk, garlic, lemon juice, black pepper, and salt in a high speed blender. Blend until completely smooth.
- Add chives and cilantro and blend for 20 seconds.
- After your sauce is blended, bring a large pot of salted water to boil over high heat.
- Trim the ends off of your fresh green beans, if desired. Once the water is boiling, blanche (boil) the green beans for 3 minutes. They will turn a brilliant green.
- Serve IMMEDIATELY with a squeeze of lemon juice and a sprinkle of salt on top. If you don't serve them immediately, they will continue to cook and lose some of their crunch. If you have time left before the burgers are done, dunk the green beans in a bowl of ice water to stop the cooking process, and spread on a towel to dry.
- Pile veggies and a Jalapeño Chickpea Burger on a whole grain hamburger bun, top with Cilantro Chive Mayo, and serve with crunchy green bean fries!
This post is part of Spring Break V, a collaboration among vegan and veg-friendly bloggers. Follow along on social media at #SpringBreakV. Want to learn more or become a contributor? Find out more here.