This one might sound familiar. Last November I posted a recipe for chickpea meatloaf, and was kind of floored at the way it took off. It ended up being one of my most popular recipes of last year. I guess everyone is a fan of meatloaf. I’ll be honest though, and say that I got mixed reactions on that recipe. I had a bunch of you tell me you made it and loved it, but I had probably just as many people telling me that it was too soft. I probably got the most comments from people saying it wasn’t as firm as they like, but still totally worthwhile for being delicious. I gave things a lot of thought. Okay, maybe I agonized over the meatloaf recipe a bit, to the point of repeatedly making it in an effort to figure out what was going on, and I couldn’t do it. My best guess is that it’s just a matter of personal preference. And with that conclusion, I made an attempt to come up with something that would please peeps who aren’t into the loaf. I turned it into a burger! I already know that chickpeas make an awesome base for veggie burgers. They worked so well in my falafel burgers, Greek chickpea burgers, and barbecue chickpea burgers. I just needed to switch up the flavors for this recipe. FYI: Beany mixtures for burgers, loaves, veggie meatballs and the like are often interchangeable, and switching up those types of recipes is an awesome way to keep a favorite recipe from getting boring. The ingredients list is essentially the same as that for the meatloaf, with a few tweaks to burger-ify the mixture. Aside from that, all you need to do is make the mixture into patties and give them a quick pan-fry. The maple glaze that gets baked onto the meatloaf works like an extra special and super flavorful ketchup here. I highly recommend topping the whole thing off with some sauteed onions, for an extra savory, wintry burger that makes a perfect, hearty late January dinner.
What to Serve with Vegan Meatloaf Burgers
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