True Life: I love burgers! Who's to say you can't be vegan and still love the taste of a juicy burger?
This Chickpea Burger is juicy, spicy, and very filling. All the satisfaction of that fat and juicy burger you love - minus all of the greasy fat.
What you need:
Burger: 1 Can of Chickpeas - half drained | 1 Cup Panko Bread Crumbs | 3 TSP Cornstarch (Optional for binding) | 1/2 TSP Red Pepper | 1/2 TSP Crushed Red Pepper Flakes | 1 TSP Chili Powder | 1/2 TSP Garlic Salt | 1/2 TSP Garlic Powder | 1/2 TSP Basil Leaves | Salt and Pepper to taste | 2 Cloves Garlic
Toppings: Whole Grain Bun | Vegan Mayo (I used Just Mayo Brand - Spicy Chipotle) | Vegan Cheese (I used Daiya Brand) | Lettuce or Spinach | Tomato Slices
Peel Garlic and add to heated skilled with extra virgin olive oil over medium heat. Brown on both sides. Remove from heat and set aside. Add chickpeas to a large bowl. Smash chickpeas until few whole ones remain visible. I used the top of a whisk while tilting the bowl to the side. You can also use a blender or a food processor if you prefer - I personally prefer the rustic look that the hand mashing creates.
Half way through mashing the chickpeas - drop in your spices and cornstarch. Continue to mash until well combined. Chop up garlic and fold in. Fold in panko bread crumbs until well combined.
Begin to form patties by hand - one can makes about 4 patties.
Heat skillet over medium heat with about a tsp of extra virgin olive oil. Fry patties until brown on each side. Add cheese and cover skillet until cheese has melted (I used shreds, but, you can use slices if you prefer).