These sweet and savory chickpea veggie burgers are infused with smoky flavor and bits of juicy apples. Enjoy them on a bagel or your choice of bun for breakfast, lunch or dinner.
Apparently I’m a little indecisive this week. Yesterday it was on whether or not to make tofu bacon with your vegan mac & cheese, and today it’s on whether this is a burger or a breakfast sandwich.
I guess you can tell by the photos that this was originally intended to be a breakfast sandwich, hence the bagel. But then I ate it and declared that it was equally worthy of breakfast, lunch and dinner. So you get to decide. Eat it on a bagel. Eat it on a bun.
Hey, you can toss it on a plate and eat it with a fork for all I care, and do so at whatever time of day the feeling hits you. Just be sure to give these suckers a try, because they’re good!
The flavor combination here is awesome, but I’ll be honest and say it wasn’t my idea. I got it in my head that I wanted to create a chickpea-based DIY vegan breakfast sausage, and borrowed a flavor idea from Field Roast. Having said that, and keeping in mind that I know very little about breakfast sausage, I don’t think this actually tastes like breakfast sausage. Chickpeas aren’t meat and I won’t pretend they taste like it. The seasonings however, are spot on, and chickpeas, though not meat (which I’m glad of) are totally delicious and satisfying.
Smoky Apple Sage Chickpea Veggie Burgers (or Breakfast Sandwiches)
- 1-14 oz. can or 1 3/4 cups cooked chickpeas, drained and rinsed
- 1 cup panko breadcrumbs
- 1/4 cup chickpea flour
- 1 small onion, quartered
- 2 garlic cloves, minced
- 3 tbsp. soy sauce
- 2 tbsp. apple cider vinegar
- 1 tbsp. smoked paprika
- 2 tsp. rubbed sage
- 1 tsp. dried thyme
- 1 tsp. black pepper
- 1 medium apple, peeled and shredded (choose a sweet variety such as Gala or Cortland)
- 1 tbsp. olive oil
- 6 burger buns, bagels or English muffins, sliced open
- ketchup and/or hot sauce
- fresh greens, such as baby spinach or arugula
Place chickpeas, panko, chickpea flour, onion, garlic, soy sauce, cider vingear, smoked paprika, rubbed sage, thyme, and black pepper into food processor bowl. Pulse until ingredients are well-mixed. Add shredded apple and pulse again just until mixed.
Transfer mixture to sealed container and chill 1 hour or overnight.
Preheat oven to 400° and line a baking sheet with parchment. Shape the chickpea mixture into 6 patties. Brush tops and bottoms with olive oil.
Bake 30 minutes, flipping about halfway through.
Stuff into buns, bagels or English muffins and top with toppings of choice. Serve.
For a quicker version, you can pan-fry the patties in a bit of oil. I preferred the texture and firmness of the baked burgers, but they're tasty either way.
Nutrition information includes bagels. Calories will likely be a bit lower if you use burger buns.