Tuesday, October 14, 2014

Chipotle Chickpea Tempeh Burgers

I tend to make a lot of veggie burgers. For one thing, homemade veggie burgers are a lot cheaper. Also, you know exactly what's going into them. Plus, you can flavor them however you prefer. I think once you have a general technique down, you can really play around with so many different flavor combinations.

One flavor that I've been enjoying is a smokiness from chipotle peppers combined with chickpeas. For this recipe, I use tempeh to boost the protein, but it could easily be omitted, just use a second can of chickpeas.


Chipotle Chickpea Tempeh Burgers
Ingredients:
1 can chickpeas, rinsed and drained
1 package tempeh
1-2 chipotle peppers in adobo sauce (depending on heat preference)
2 tbsp tomato paste
Liquid smoke, to taste
1 tbsp apple cider vinegar (may need more if too thick)
1 roasted red bell pepper
To taste: salt, black pepper, cumin, chili powder, ground red pepper, garlic powder, onion powder (note: it's ok to be heavy handed with spices other than salt and maybe red pepper)
2-3 tbsp nutritional yeast flakes
2/3 cup oats, grind into oat flour
1/3 cup oats, left whole
1 flax egg (1 tbsp ground flax + 3 tbsp water)

Directions:
Preheat oven to 375 degrees and prepare a baking sheet with olive oil spray or you can use a silpat sheet.

Grind your oat flour and start your flax egg.

In your food processor, blend together all ingredients up to the seasonings. Once blended, transfer into a large bowl with the remaining ingredients (spices through the flax egg).

Mix well then form into patties and place on your prepared baking sheet. I prefer larger patties and usually am able to get 6 out of a batch.

Bake for approximately 25 minutes then flip and continue to back another 20-25 minutes, or until golden and firm.

I freeze these to keep on hand for a quick, easy dinner.

Do you like to make your own veggie burgers? What's your favorite flavor combo?