For vegetarians, the BBQ can be an unwelcome feature of summer. With hamburgers, hotdogs, and ribs a-plenty, many vegetarians find themselves left out of barbecue scene all together.
How many grilled veggies is one girl supposed to eat?!
There ARE other options for a vegetarian-friendly summer BBQ. You could try my red lentil, spinach, and carrot burgers, or if you’re jonesing for something spicy, try these spicy cilantro-basil chickpea burgers! High in protein and fibre, vegetarian (and easily made vegan), and super tasty, these babies are the perfect veggie-friendly solution to your summer BBQ woes. Carnivores even like ’em too!
You’re gonna need:
1 can chick peas, rinsed and drained
1/3 c coriander
1/3 c basil
Dash of lemon juice
1/4 c egg whites
2 tsp cayenne pepper
1 1/2 tsp salt
1 tbsp olive oil (if you have spicy oil, use it!)
1/2 c breadcrumbs
1/2 c chick pea flour (can also use quinoa flour/oat flour/whole wheat flour)
First off, grab a food processor or blender (a food processor is undeniably easier, but since mine is currently out of commission, I’m using a blender). Add your chick peas, egg whites, lemon juice, olive oil, herbs, and spices.
And blend ’em up.
A few chunks left behind is ok! Pour this into a mixing bowl, and add your breadcrumbs, flour, and salt.
Stir thoroughly, and form into burger patties.
BBQ for about 5 minutes on each side. To be safe and avoid the anger associated with the oh-so-frustrating food falling through BBQ cracks, I cook them on aluminum foil.
Serve them on a bun, or just as is! Top with whatever veggies suit you– I added basil from my garden!