Are you guys ready for fall? ME TOO!!! I know that’s a ridiculous thing to say. I’m the only person on the planet that’s pining away for crackling fires and pumpkin spice lattes this time of year. Summer just isn’t my thing, and last week was particularly nasty where I live. Oh, and it’s technically not even summer yet. But I am an optimist, and when life gives me lemons in the form of 90 degree heat and no air conditioning, I make lemonade. Or I make veggie burgers. Even though I love veggie burgers every day of the year, there’s definitely a reason that summer is burger season. Grilling might be part of it, but I tend to find veggie burgers are better off cooked on the stovetop. Still though, they take just a few minutes to cook, and it’s not like one burner and a skillet will have your whole house sizzling away. Also, they’re easy. Some of my favorite veggie burger recipes are those that require little more than throwing a few ingredients into a food processor, like my falafel burgers or my kidney bean burgers. And on those really hot summer days it can be pretty tough for me to work up the motivation to do much in the way of meal prep. One of my favorite things to do with veggie burgers is whip up a big batch of the burger mix, break it up into burger-sized portions without shaping it into patties, and then freeze them for later. Then, when it’s really hot I’ve got an easy meal with most of the prep work already done. Thaw, shape and cook. And bonus, I have to open up the freezer, which I always enjoy doing on sticky summer evenings. These chickpea burgers are really easy, and they’re really good too! You’ll be mixing up a super simple chickpea burger base in the food processor out of oats, chickpeas, garlic and onions. (<– Tip: this is a great basic chickpea burger formula that you can season up in all kinds of ways.) Then you’ll whip up a quick barbecue sauce and put half of it into the burgers themselves, and save half for topping, so they’re doubly barbecue-y. I topped my burgers with my homemade vegan coleslaw. Totally dairy-free, but 100% creamy and delicious.
Tips for Making Amazing Barbecue Chickpea Burgers
Some chickpeas are softer than others, so you may need to make some adjustments. If your burger mix comes out too soft, add more oats. If it’s too dry, add a splash of water. To keep these burgers gluten-free, use gluten-free oats, tamari (in place of soy sauce), and burger buns. For a super easy, super lazy version, use bottled barbecue sauce. You’ll need about ¾ cup.
More Vegan Burger Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
