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.
Creamy Sriracha sauce
- 4 tablespoons olive oil
- 4 tablespoons plain, fat free Greek yogurt
- 1 tablespoon Sriracha sauce
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- One 15.5-ounce can chickpeas
- 2 cloves garlic, chopped
- 1½ teaspoons cumin
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons chopped cilantro
- Salt and freshly ground black pepper
- 1 medium carrot, peeled and grated
- 1 large egg
- 2 tablespoons all-purpose flour, to help bind the patties
- Oil, for frying
To serve (optional)
- Red onion slices
- Tomato slices
- Romaine lettuce
- Pita bread
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.