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.
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.