Vegan Meatloaf Burgers
Savory seasoned chickpea patties are topped with a tangy maple glaze to make these hearty and delicious vegan meatloaf burgers.
Servings: 4
Calories: 414kcal
Ingredients
For the Maple Glaze
- 3 tbsp. tomato paste
- 1 ½ tbsp. maple syrup
- 1 ½ tbsp. apple cider vinegar
- 2 tsp. soy sauce or tamari
- 1 tsp. paprika
For the Meatloaf Burgers
- 1-14 oz. cans or 1 ¾ cups cooked chickpeas drained and rinsed
- 1 onion, diced
- 1 celery stalk, chopped
- 1 medium carrot, diced
- 1 garlic clove, minced
- 1 cup panko breadcrumbs
- 2 tbsp. unflavored soy or almond milk
- 1 ½ tbsp. vegan Worcestershire sauce
- 1 tbsp. soy sauce or tamari
- 1 tbsp. ground flax seeds
- 1 tbsp. tomato paste
- ½ tsp. liquid smoke
- a few dashes black pepper
For Frying
- about 2 tbsp. olive oil
For Serving
- 4 hamburger buns
Instructions
- Stir glaze ingredients together in a small bowl. Stir in a few splashes of water if you'd like to thin the mixture a bit. Set aside.
- Place all burger ingredients into food processor bowl and pulse until chickpeas are broken up and ingredients are well mixed, stopping to scrape down sides of bowl as needed. Do not overblend.
- Shape mixture into 4 patties.
- Coat the bottom of a large skillet lightly with oil and place over medium heat. Working in batches if needed, place patties into skillet and cook until browned on bottoms, about 4 minutes. Flip and cook about 4 minutes more, until browned on opposite sides. Add oil to skillet between batches as needed.
- Stuff into buns. Top with maple glaze and your favorite burger toppings. Serve.
Nutrition
Calories: 414kcal | Carbohydrates: 67g | Protein: 12.6g | Fat: 11.7g | Saturated Fat: 1.7g | Sodium: 1027mg | Potassium: 556mg | Fiber: 8.5g | Sugar: 13g | Calcium: 90mg | Iron: 4.5mg