Monday, January 17, 2011


This was awesome!

While brainstorming about dinner after Ashley and I made a plan to eat together Saturday night, she opted for some sort of chic pea burger.  This was completely inspired by a burger she made last spring.

This version held up very well.  I have found that many bean burgers get a bit mushy in the middle as you eat it.  The wheat gluten solidifies this perfectly.  If garbanzo bean flour is not available, unbleached wheat flour can be used.

Chic Pea Burgers

the burger

5 cloves of garlic (chopped)
25 oz of chic peas
3/4 cup of wheat gluten
1/2 cup of vegetable broth
1/4 cup of fresh cilantro (chopped)
1 tablespoon of cumin
1 tablespoon of garbanzo bean flour
1 tablespoon of oil
1 tablespoon of onion (chopped)
1 tablespoon of salt
2 teaspoons of cayenne pepper
2 teaspoons of jalapeno pepper (chopped)
1 teaspoon of black pepper

Pre-heat the oven to 375 degrees.

In a pot, bring the vegetable broth to a boil.  Using an "un-chicken" broth works very well.

In a large mixing bowl, mash the chic peas.  Do not need to make smooth, some chunk is nice for the texture.  Then add the jalapeno pepper, garlic, onion, cilantro, and hot broth and mix well.  Add the wheat gluten and garbanzo bean flour and mix well.  This will begin to thicken quickly.  Add the cumin, salt, black pepper, and cayenne pepper and mix thoroughly.  It may be necessary to mix with your hands at this point.

It should have almost a dough like texture at this point.  Kneed it out into a 1/2 inch slab and cut into patties.  Place the patties in a baking pan with a light layer of oil and bake for 10 minutes.  Flip and bake for an additional 10 minutes.  This will make them nice and firm.  Set aside and allow to cool for 10 minutes.

the breading

1 cup of garbanzo bean flour
1 cup of vegetable broth
1/2 cup of vegan chicken broth powder
1 tablespoon of nutritional yeast
1 tablespoon of parsley
1 tablespoon of garlic powder
1 teaspoon of onion powder

Set out two separate bowls.  In one, pour the vegetable broth.  In the other, combine all other ingredients.  Take 4 tablespoons of the flour mixture and add it to the broth.  Mix well.

the frying

1/2 cup of oil

Heat the oil in a skillet on low heat.  Take a chic pea patty and dip it in the broth mixture.  Then dip it in the flour mixture and cover both sides.  Add the patty to the oil and fry for 3 minutes, flip and fry for an additional 3 minutes.  Remove the patty from the oil and set on a paper towel to absorb the excess oil.  Repeat the process for each patty.  This recipe should make about 6 patties.


Millie said...

AMAZING...I have been testing so many different types of burgers for a book I am planning to put together and this one is almost the same as one recipe I have put recipes requires red crushed peppers and a dash of hot sauce.

Elisabeth said...

What a clever idea! Almost like a falafel burger with different spices. I must try this soon.

Alessandra said...

Yes awesome! I still haven't used the gluten I got the other day (actually, I did, but for a pizza dough), As soon as I am back home (two weeks now) I will try!

Re: NZ, you need at least 3 weeks for an half decent tour... I think :-). Start saving up! Lots of Americans come here and work as wwoofers :-)


Carissa said...

Hey Vegan friend :) I just saw your post on Rebecca's page and came to stop by yours. Great blog! I'll add you to my blogroll. Stop by mine when you have a chance.

Jes said...

Beautiful chickpea burgers! I've been meaning to make a batch of burgers for awhile, yay for the inspiration!

Michelle said...

Hi, I've seen you comment on dirty ducks blog, so I thought I would would stop by. Great blog you have going here! :o)

I love chickpea burgers and these sound amazing! I'll have to try these out.

I hope you don't mind...I'm going to add you to my blog roll.

Krys said...

Yum. We made burgers Sunday night.


Melomeals: Vegan for $3.33 a Day said...

Those look great!

sweetie said...

hiya, i've made several recipes from your blog w/success. many thanks.

is this typed correctly for the breading:
"1/2 cup of vegan chicken broth powder"

i'm sorry to appear so frugal (eh hem, cheap) but broth powder is pricey and the container i own is probably a 1/2 cup total. is there a sub i could use?


HayMarket8 said...

Sweetie - Sure! I would say you could use anything you wanted really. It is in there for flavor mainly. I might suggest added cumin, some rosemary or even corn meal! I would love to hear about the recipes you have made on mine! :)

sweetie said...

thanks so much for the reply. to sub for "1/2 cup of vegan chicken broth powder", how much of the suggested replacement spices should i use to make up for the dry? 1/2c broth powder = 8TBSP dry powder.

last night my boyfriend was eating a lentil dish from your site and commenting, "hun, just make pounds of this. loads of it. i could eat it every night." i'll look back in your archives and let you know what i've made. (although today's enchilladas look crazy good. and i want to make them. but i need a recipe. bc i always need specific instructions! ha, ha!)

thx again!

HayMarket8 said...

You can honestly do whatever you would like in what ever quantity you would like as long as you have enough batter to cover all your burgers. Maybe 1/4 corn meal or panko flakes (or bulk) and 1 tablespoon of cumin and 1/2 table garlic powder and 1/2 tablespoon of garlic powder?