Who doesn't love a good veggie burger? I know I do! What I don't always love is that some veggie burger recipes can be a bit labor intensive. I don't always love using every single kitchen appliance and measuring utensil that I own for one recipe. Sometimes (most of the time), I need something quick.
This chickpea oat burger is my go-to. It has ingredients that I almost always have on hand and takes minimal effort to make.
It also has loads of protein, which is important for everyone, but especially for plant-based foodies like myself.
This is a meal that will fill you up and keep you satisfied. My husband told me that he always looks forward to these burgers (husband approved!).
Speaking of my husband, a lot of people ask if he follows a plant-based diet. The simple answer is no. He does eat predominately plant-based at home, mostly because I purchase and prepare plant-based foods. He will, however, have meat or other non plant-based foods for lunches at work or when we go out to dinner. And I am completely supportive of that! Just like he is completely supportive of my decision to eat a mostly plant-based diet. I appreciate the fact that he is always so willing to try anything I make and never complains about it. He often tells me that he enjoys eating plant-based at home because it makes him feel healthy...and he never needs to worry about not getting enough vegetables in his daily diet ;)
I can't emphasize enough how important it is to respect people's food choices. My job as a dietitian is to help people be healthy and feel their best. Throughout my years working in the nutrition field, I have learned that everyone (and every body) is unique and can have different needs, preferences, and goals. What works for me might not work for you and vice versa. Do I think most people benefit from including more plant-based foods into their diet? Absolutely. Does eating plant-based make me feel my best? Yes. Do I think people are "wrong" if they don't eat plant-based? Absolutely not. Do I try to eat a "perfect" diet? Definitely not.
My focus is always on eating and creating nutrient dense, whole, and real food that can work into anyone's diet...plant-based or not.
This burger is a great because it is dense and hearty. It's perfect for getting some healthy plant-based protein without sacrificing on taste. Not to mention, it has only real food ingredients...which is much different from many frozen veggie burgers on the market whose ingredient lists are a bazillion lines long and full of unpronounceable items.
Keep it simple, folks!
We love to enjoy this burger loaded with all the usual burger fixings (lettuce, tomato, mustard, etc). Feel free to freeze them if you have leftovers or choose to meal prep ahead of time. Wrap them individually and store in an air tight container until you are ready to gobble them down!
Easy Chickpea Oat Veggie Burgers (V + GF)
Delicious and hearty burgers that can be make lickety-split using real, whole food ingredients. A good source of plant-based protein and perfect for your next meatless Monday meal!
|Makes 6-8 burgers|
- 1-2 tsp olive oil
- 1 small-medium yellow onion, diced
- 2 cups oats (not instant)
- 1/2 cup ground walnuts
- 1 cup cooked or canned chickpeas, rinsed and drained
- 3/4 cup almond milk (or milk of your choice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried sage
- 1/2 tsp salt
- Heat oil in a large skillet. Once hot, add the onions and cook (and stir) for about 10 minutes until very tender and golden brown.
- Combine the oats and ground walnuts in a large bowl.
- Place the chickpeas, almond milk, salt, garlic powder, onion powder, and dried sage in a blender and process until very smooth and creamy.
- Once smooth, pour into oats and walnuts. Add the browned onions and mix well. Allow the mixture to rest for 5-10 minutes so the oats can absorb the liquid.
- Form into 6-8 thin, flat patties. Using the same skillet, add the burgers, lower heat to medium-low, and brown them for 5-7 minutes on each side, flipping them over once.
- Top with Dijon mustard, lettuce, tomato, and avocado.
P.s. How many times can I say "plant-based" in this post? ;)