Veggie Burger Recipe
herbed chickpea + poblano patty, charred eggplant aioli, iceberg, tomato, cucumber, pickled onion, gluten free bun
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Ingredients
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Burgers
Eggplant Aioli
Toppings
Method
Preparing the Burger Patties
Roast the Poblano
In a large bowl, mash the cooked chickpeas with a fork or potato masher. Stir in the chopped poblano, minced garlic, parsley, cumin, coriander, salt, and pepper. Gradually mix in the breadcrumbs until the mixture holds together.
Form Patties
Divide the mixture into two equal portions and shape each into a patty.
Cook the Patties
Heat vegetable oil in a skillet over medium heat. Cook each patty for about 4-5 minutes on each side until golden brown.
Preparing the Eggplant Aioli
Roast the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplant in half and drizzle with olive oil. Roast for 30-40 minutes until soft. Allow to cool, then scoop out the flesh.
Assembling the Burger
Build the Burger
Spread the eggplant aioli on the bottom half of the gluten-free bun. Add the patty, followed by iceberg lettuce, sliced tomato, cucumber, and pickled onions. Top with the other half of the bun.
Serve
Serve the veggie burger with your favorite side.
