Burgers are an outdoor entertaining staple, but this meatless version makes beef seem a bit boring. These patties can be made ahead of time and frozen, which is perfect for quick cookout prep!
Technique tip: Don't over mix the ingredients in the food processor. The mixture should be like a rough paste, but not mushy or doughy.
Swap option: Swap out cornmeal or oatmeal for flour if you're looking to reduce gluten. You can also bake these instead of frying them for a lower-fat option.
For creamy Sriracha sauce:
Whisk all ingredients together until smooth. Use immediately or store in an air-tight container in the refrigerator up to one week.
For the burgers:1.
Drain and rinse the chickpeas (reserve the liquid) and put them into the food processor with garlic, cumin, pepper flakes, cilantro, salt and pepper. Slightly process to make a rough paste, then add the carrot, egg and a little bit of flour. Continue to process briefly until everything is evenly mixed but still chunky.2.
With your hands, form the mixture into four medium sized patties.3.
Heat a drizzle of oil in a frying pan over medium-high heat.4.
Fry each patty for 2-3 minutes on each side or until golden brown, then place them on a paper towel-lined plate to drain excess oil.
Serve the burgers with slices of red onion, tomato and/or lettuce on pita. Then top with the creamy Sriracha sauce.