Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli
The seemingly long list of ingredients are structure and flavor builders - don't let the list discourage you - they're mostly pantry staples! I've included both baking and pan frying instructions below. Make ahead, and freezer friendly Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli are packed with texture, flavor and are likely to make your mouth water... just a bit! Time below does not include time for patties to rest in refrigerator (1 hour). Vegan + Gluten Free
The seemingly long list of ingredients are structure and flavor builders - don't let the list discourage you - they're mostly pantry staples! I've included both baking and pan frying instructions below. Make ahead, and freezer friendly Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli are packed with texture, flavor and are likely to make your mouth water... just a bit! Time below does not include time for patties to rest in refrigerator (1 hour). Vegan + Gluten Free
- 1/4 tsp fine sea salt
- 1 lemon (juiced)
- 1/4 c (35g) walnuts
- 1/4 c (30g) thick rolled oats
- 1 1/2 tbs tomato paste
- 1 tbs tahini
- 2 tbs cajun spice blend (**see note)
- 3/4 tsp worcestershire sauce (optional but recommended (v
- 1/4 tsp liquid smoke
- 1 1/2 c (255g) chickpeas (drained and divided (one can))
- 1/2 c (100g) cooked short grain brown rice (divided (be
- 2 tsp coconut oil (+ more for frying or baking the patt
- 2 c (160g) mushrooms (diced (i use crimini))
- 1 c (115g) purple or red onion (diced (about 1/2 a la
- 1 c (120g) green bell pepper (diced (about 1 medium b
- 1 tbs minced garlic
- 1 fresh jalapeã±o (*see note)
- 1/2 c (110g) high quality mayo (i use just mayo)
- 1/2 tbs minced garlic
- Carbohydrate 0.04668 g
- Cholesterol 0 mg
- Fat 6E-05 g
- Fiber 0.000300000004470348 g
- Protein 0.01779 g
- Saturated Fat 0 g
- Serving Size 1 1 or 7 Pattie (1g)
- Sodium 244.047 mg
- Sugar 0.0463799999955297 g
- Trans Fat 6E-05 g
- Calories 0 calories
Step-by-step
- In a nonstick pan, dry-toast the walnuts on medium heat, tossing and flipping them for about four minutes. Remove from heat and place in the bowl of a food processor.
- Add the oats, tomato paste, tahini, cajun spice blend, sea salt, worcestershire sauce, and liquid smoke. Process, scraping the bowl down as needed until crumbly but holds together after giving it a squeeze in your fist.
- Add 1/2 the chickpeas, and 1/2 the rice. Set aside.
- In a large mixing bowl, add the remaining 1/2 of the chickpeas and rice and mash together using a potato masher just a few times to soften (we still want chunks here). Set aside.
- Heat the coconut oil in a pan on medium. When shimmering, add the diced mushrooms and cook on medium low for about 6 minutes tossing and flipping just a few times - we want a good sear on the mushrooms.
- Add the onion and bell pepper to the pan and saute for about 8-9 minutes on medium low heat, flipping and turning occasionally. A bit of charring is okay.
- Remove from heat and spoon 1/2 of the mushroom mixture in the food processor while adding the remaining to the large mixing bowl with the chickpeas and rice.
- Process the ingredients in the food processor, pulsing, and stopping to scrape down and redistribute the ingredients in the bowl several times. There still should be some chunks, but all the ingredients will be incorporated.
- Into the large mixing bowl, add the processed bean/spice/mushroom mixture. Using your hands, mix throughly squeezing and pushing the mixture together. Now is a good time to taste test the mixture. If you want more heat, add a douse or two of Tabasco or even more Cajun seasoning!
- Divide the mixture into 5 patties (about 1/2 C or 140g each) or 7 patties (about 1/3 C or 95g each) by shaping them into round balls tucking in any large pieces of veggies that may be hanging out on the sides.
- Using your hand or the back of a metal measuring cup, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 - 1.2 cm) thick. Gently nudge back into shape if needed.
- Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. If freezing, slide the pan in the freezer for one hour then stack them between pieces of parchment paper and into a freezer bag for longer storage. Now is a good time to get the jalapeño aioli going (see below).
- FOR COOKING - two options: Pan frying yields a bit of charring and crispy edges on the burgers. It's quicker then baking. Baking will dry the patties out a bit more than pan frying, but less oil is used. They also take longer to cook.
- A. TO BAKE: Preheat oven to 425F (218C). Line a sheet pan with parchment paper or use a silpat. Brush a layer of coconut oil on the parchment paper and lay a patty on top of it. Brush the top with more coconut oil. Repeat on the remaining patties. Bake each side for 15 minutes. Sprinkle with sea salt. To keep warm, turn the oven off, prop the door open and rest the patties in the oven.
- B. TO PAN FRY: Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked. Add two to three Tbs of coconut oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for about 4 minutes on each side, being careful when flipping the patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.
- Store cooked patties in a lidded container for up to three days in the refrigerator, or stack the patties between pieces of parchment paper and slide into a freezer bag for longer storage. Freeze for up to two weeks.
- Over the flame of a gas range, roast the jalapeño, turning with tongs as it blackens. You'll hear the pepper pop and smell it's smoky flavor. Once completely black, set it aside to cool while assembling the other ingredients. Cut off the stem and slice it into three chunks.
- In the bowl of a food processor, add the mayo, lemon, garlic, salt and jalapeño. Process until all ingredients are incorporated and only small chunks remain. Store in the refrigerator in a lidded container until ready to use or for up to two weeks. Its flavor improves with time.
Spicy Cajun Chickpea Veggie Burgers: A Flavor Explosion
As a busy professional, finding time to cook healthy and delicious meals can be a real challenge. That's why I love recipes that are both flavorful and efficient. These Spicy Cajun Chickpea Veggie Burgers fit the bill perfectly. The ingredient list might seem long at first glance, but trust me, most are pantry staples, and the result is a burger that's bursting with complex flavor and satisfying texture.
The beauty of this recipe lies in its versatility. I often make a double batch on the weekend, storing half in the freezer for those hectic weeknights. The patties freeze beautifully and reheat quickly, making a healthy and satisfying lunch or dinner a snap. I usually serve mine on whole-wheat buns with a generous dollop of the jalapeño aioli – a creamy, spicy kick that perfectly complements the earthy, Cajun-spiced chickpeas.
Beyond the Burger: The versatility extends beyond just serving these as burgers. They're equally delicious crumbled into salads, added to grain bowls, or served as a protein-packed side dish. I’ve even been known to use them as a topping for baked potatoes, adding a fun and unexpected twist to a classic comfort food. The possibilities truly are endless!
The Magic of Cajun Spice: The Cajun spice blend is the star of the show here. It adds a wonderful warmth and depth of flavor that keeps things interesting without being overpowering. If you’re not familiar with Cajun seasoning, it usually includes a mix of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. You can buy pre-made blends or create your own, tailoring the spice level to your preferences.
Make-Ahead Marvel: As I mentioned, the make-ahead aspect of this recipe is a lifesaver. Preparing the patties in advance means that dinner is just minutes away when you’re short on time. You can easily whip up a batch on the weekend and either bake or pan-fry them whenever the craving hits.
Aioli Adventures: The jalapeño aioli is another element that elevates this dish. It's so easy to make, and the smoky flavor of the roasted jalapeño adds a wonderful contrast to the earthy burgers. I encourage you to experiment with other aioli flavors – roasted red peppers, sun-dried tomatoes, or even a classic garlic aioli would all be delicious pairings.
The Perfect Weeknight Meal: These Spicy Cajun Chickpea Veggie Burgers are more than just a delicious meal; they're a time-saver, a freezer-friendly solution, and a healthy way to enjoy a hearty and flavorful burger. It’s the perfect solution for busy days when you don't have a lot of time to spend cooking, but you still crave something flavorful and satisfying. The recipe is also incredibly adaptable to various dietary needs and preferences.
Beyond the Bun: Don't feel limited to buns! Try serving these flavorful patties on top of a bed of greens, in a wrap, or even on a hearty salad. The versatility of this recipe is one of its many appealing qualities.
This recipe is a testament to the fact that healthy eating doesn't have to be boring or time-consuming. With a little bit of planning and a few pantry staples, you can create a flavorful and satisfying meal that will leave you feeling energized and satisfied. So, go ahead and give these Spicy Cajun Chickpea Veggie Burgers a try – I promise you won't be disappointed!
