Since it’s Labor Day weekend, a holiday that traditionally involves grilling, so I thought it was an appropriate time to attempt making my own vegan burgers. I have been battling a cold all week and didn’t feel up to a trip to the store, so I searched for a recipe using mostly ingredients that I already had at home. I came upon this recipe for Spicy Chickpea Burgers at That Was Vegan? What a cute blog name!
Please visit the link for the recipe. I didn’t have bell peppers, so I did without. I used a blender instead of a food processor, and for the chili sauce, I used Lee Kum Kee Chili Garlic Sauce. I grilled the patty on a George Foreman grill and oiled it up quite a bit first, but it still stuck to the top. I think it would be better would be to bake it, because it would likely stay together that way. I used a silicone spatula to get it off of the grill and it stayed mostly in one piece. I added a slice of tomato, a heap of spinach, and some buffalo sauce. It was yummy, but I definitely think it would be better with the bell pepper. I’ll try it again some time soon.
Spicy Chickpea Burger
A Vegan in Progress 
I’m glad you liked it, but sorry it didn’t stick together as well as it might’ve. Grilling can be tough, but if it’s hot and I really don’t want to bake them, I’ve had luck putting them on a sheet of tinfoil, on the grill. That helps a little!
It was yummy. I think part of the problem with mine was the flax egg. I had flax meal, which I think doesn’t work as well as flax powder.