Make ahead, and freezer friendly Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli are packed with texture, flavor and are likely to make your mouth water… just a bit! Vegan + Gluten Free
Oh my word, y’all. I’m SO excited to finally be sharing these burgers!
I thought I wasn’t going to make the 4th of July holiday deadline, but finally, the recipe came together. OMGee this one took some time!
Many of you know I loath the 4th for the fireworks. I wrote my reasons last year in my Broccoli Slaw post, so I won’t rehash it here.
But what I DO love about the 4th is the food, family, friends, rest.. and did I say FOOD?(!!).
But this burger isn’t just for July 4th. It’s year round freezer staple food! FTW!
Having homemade veggie burger patties in the freezer is the ultimate relief for those long weekdays or too short weekends when you just need something post-haste. The ultimate comfort food I say, with a side of fries or tater tots!
Homemade veggie burgers can be tricky, and I love how they challenge my kitchen prowess, but I’ve found some key ingredients help give eggless veggie burgers structure and loads of flavor. Beans, oats, brown rice, nuts and plenty of veggies like mushrooms, onions and peppers support the structure of the burger. Then, and a most satisfying addition, spices are added to liven up the blank canvas of ingredients.
Two flavor builders I love to include in homemade veggie burger patties are liquid smoke and worcestershire sauce (be sure to look for vegetarian or vegan). I find these are essential for maximum burgery (?) flavor.
The process to make this recipe is similar to my Black Bean Walnut Burgers with Saucy Sweet Onions. You’ll want to make sure to have cooked short grain brown rice on hand. I almost always have some in my freezer on the ready for veggie burgers or for this Multigrain Bread.
Toast the walnuts in a dry pan then toss them in a food processor. Then add the flavor builders like tomato paste, walnuts, spices, liquid smoke, and worcestershire and pulse the ingredients together. Structure, and more flavor builders are added to the processor bowl like sautéed mushrooms, onions and bell peppers. Toss in 1/2 the rice and 1/2 the chickpeas, and give the processor a few more pulses to bring everything together.
Dump it all into a large mixing bowl with the remaining 1/2 of veggies, rice and slightly smashed chickpeas. Then the fun part… dig in with your hands, mushing, turning and mixing everything together!
Shape the patties into 1/3 C or 1/2 C portions (1/2 C portions shown here) and gently press them into patties. They’ll need to rest in the fridge for at least an hour to maximize binding and allow flavors to marry. Otherwise, if you’re in a hurry or just need to eat like YESTERDAY, pan fry or bake them without a rest. Just handle them carefully.
While the burgers are resting, whip up the jalapeño aioli. It’s the perfect partner for these burgers and for dipping french fries or tater tots in.
OMG.
Pile on your favorite condiments for the ultimate burger. I like to add a few more jalapeños, you know, just to keep things spicy!
Then, cool off with a Strawberry Mojito, or Bourbon Peach Smash. But if you’re in the mood to really keep things spicy, go for the Mezcal Mango Smash, you know, for more mouth burn.
Boring but important! Be sure to take a look at the recipe notes if you’re new to making veggie burgers.
Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli
The seemingly long list of ingredients are structure and flavor builders - don't let the list discourage you - they're mostly pantry staples! I've included both baking and pan frying instructions below. Make ahead, and freezer friendly Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli are packed with texture, flavor and are likely to make your mouth water... just a bit! *Time below does not include time for patties to rest in refrigerator (1 hour). Vegan + Gluten Free
Ingredients
For the Patties:
- 1/4 C (35g) Walnuts
- 1/4 C (30g) Thick Rolled Oats
- 1 1/2 Tbs Tomato Paste
- 1 Tbs Tahini
- 2 Tbs Cajun Spice Blend **see note
- 1/4 tsp Fine Sea Salt
- 3/4 tsp Worcestershire Sauce optional but recommended (vegan and gluten free brand)
- 1/4 tsp Liquid Smoke
- 1 1/2 C (255g) Chickpeas drained and divided (one can)
- 1/2 C (100g) Cooked Short Grain Brown Rice divided (be sure to use short grain, it makes a difference - and not instant)
- 2 tsp Coconut Oil + more for frying or baking the patties
- 2 C (160g) Mushrooms diced (I use crimini)
- 1 C (115g) Purple or Red Onion diced (about 1/2 a large onion)
- 1 C (120g) Green Bell Pepper diced (about 1 medium bell)
- 1 Tbs Minced Garlic
For the Jalapeño Aioli:
- 1 Fresh Jalapeño *see note
- 1/2 C (110g) High Quality Mayo I use just Mayo
- 1 Lemon juiced
- 1/2 Tbs Minced Garlic
- 1/4 tsp Fine Sea Salt
Instructions
For the Patties:
In a nonstick pan, dry-toast the walnuts on medium heat, tossing and flipping them for about four minutes. Remove from heat and place in the bowl of a food processor. Add the oats, tomato paste, tahini, cajun spice blend, sea salt, worchestershire sauce, and liquid smoke. Process, scraping the bowl down as needed until crumbly but holds together after giving it a squeeze in your fist. Add 1/2 the chickpeas, and 1/2 the rice. Set aside. In a large mixing bowl, add the remaining 1/2 of the chickpeas and rice and mash together using a potato masher just a few times to soften (we still want chunks here). Set aside.
Heat the coconut oil in a pan on medium. When shimmering, add the diced mushrooms and cook on medium low for about 6 minutes tossing and flipping just a few times - we want a good sear on the mushrooms. Add the onion and bell pepper to the pan and saute for about 8-9 minutes on medium low heat, flipping and turning occasionally. A bit of charring is okay. Remove from heat and spoon 1/2 of the mushroom mixture in the food processor while adding the remaining to the large mixing bowl with the chickpeas and rice. Process the ingredients in the food processor, pulsing, and stopping to scrape down and redistribute the ingredients in the bowl several times. There still should be some chunks, but all the ingredients will be incorporated. Into the large mixing bowl, add the processed bean/spice/mushroom mixture. Using your hands, mix throughly squeezing and pushing the mixture together. Now is a good time to taste test the mixture. If you want more heat, add a douse or two of Tabasco or even more Cajun seasoning!
Divide the mixture into 5 patties (about 1/2 C or 140g each) or 7 patties (about 1/3 C or 95g each) by shaping them into round balls tucking in any large pieces of veggies that may be hanging out on the sides. Using your hand or the back of a metal measuring cup, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 - 1.2 cm) thick. Gently nudge back into shape if needed.
Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. If freezing, slide the pan in the freezer for one hour then stack them between pieces of parchment paper and into a freezer bag for longer storage.*** Now is a good time to get the jalapeño aioli going (recipe below).
For Cooking: *Pan frying yields a bit of charring and crispy edges on the burgers. It's quicker than baking. Baking will dry the patties out a bit more than pan frying, but less oil is used. They also take longer to cook.
A. To Bake:
Preheat oven to 425F (218C). Line a sheet pan with parchment paper or use a silpat. Brush a layer of coconut oil on the parchment paper and lay a patty on top of it. Brush the top with more coconut oil. Repeat on the remaining patties. Bake each side for 15 minutes. Sprinkle with sea salt. To keep warm, turn the oven off, prop the door open and rest the patties in the oven.
B. To Pan Fry:
Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
Add two to three Tbs of coconut oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for about 4 minutes on each side, being careful when flipping the patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.
Store cooked patties in a lidded container for up to three days in the refrigerator, or stack the patties between pieces of parchment paper and slide into a freezer bag for longer storage. Freeze for up to two weeks.
For the Jalapeño Aioli:
Over the flame of a gas range, roast the jalapeño, turning with tongs as it blackens. You'll hear the pepper pop and smell it's smoky flavor. Once completely black, set it aside to cool while assembling the other ingredients. Cut off the stem and slice it into three chunks.
In the bowl of a food processor, add the mayo, lemon, garlic, salt and jalapeño. Process until all ingredients are incorporated and only small chunks remain. Store in the refrigerator in a lidded container until ready to use or for up to two weeks. Its flavor improves with time.
Recipe Notes
New to Homemade Veggie Burgers? It has been my experience that homemade veggie burgers have a tenderness and squeeze-out factor. When preparing the burgers, handle them carefully after forming the patties. I find supporting them with parchment to be an ideal way to make sure they stay together. When pan frying them, use two spatulas when flipping them, if needed. This gives the patty added support. There will be a bit of squeeze-out when biting into the burger. I usually end up with a fork in my hand to finish off a veggie burger. To me, these are acceptable characteristics. Pan frying yields a bit of charring on the burgers and is quicker than baking. Baking will dry the patties out a bit more than pan frying, but less oil is used. They also take longer to cook. Use whichever method works best for your needs.
*Pickled jalapeño rings work well here too. I've used up to 6 rings when replacing a fresh jalapeño (or if I'm too lazy to roast a fresh one :D ) **I make my own spice blend but have used the one linked to with excellent results. ***Patties can be cooked then frozen. To freeze, layer the patties between parchment paper, then freeze. Thaw in the refrigerator overnight when ready to use. Reheat at 400F (200C) for about 15 minutes
Ahh, these photos are so perfect! Mouthwatering. :) I just made a version of veggie burgers myself and totally struggled through the shoot. These look and sound so fresh and bursting with flavor!
Thank you Emily! I can’t wait to see your veggie burgers and your styling.. you’re such an inspiration. Aren’t veggie burgers SO delicious!?
OMG, indeed! This burger is nothing short of incredible. From the way you photographed it, it looks better than a beef burger. Seriously, I can eat this every-single-day.
PS: I need to try the liquid smoke sometime. Thanks for the suggestion. :)
These are So scrumptious, spicy and full of texture. Liquid smoke is a fabulous pantry staple! xo
Damn, this burger looks heavenly! I’ve been trying to find a good veggie burger to soothe my cravings and this will definitely be it. Can’t wait to try it!
DO Itttt Isadora! Spicy cravings – me too! I hope you enjoy the recipe!
Hope you had a great 4th of July! These burgers look incredible – can’t wait to make them, and you jalapeño aioli sounds incredible!
Ah, these burgers sound sooooo yummy, Traci! I’ve been looking for a good veggie burger recipe and I don’t think I’ll have to look any further than this! My family and I have been slowly transitioning into a vegetarian/pescatarian lifestyle and a good burger alternative is essential! I hope you have a happy 4th with your friends and family!
Hey Joscelyn! Thank you for your note. I hope you’ll give these a go! They are bold yet versatile… Yay you and your family’s transition! I love reading this! It took me a while to transition, but when I finally did it, it felt SO good!
The flavors in the patty sound amazing and nooo I am not phased by the long list of ingredients haha :) My recipes have a long list of ingredients too. I have never tried using liquid smoke in burgers – how wonderful! These burgers are yummy, hearty and I know I would love it being vegetarian! That aioli sounds so damn delicious!! Happy 4th :)
Oh my, those bold flavors, Amisha! You’d love these! Liquid smoke give them such a nice burgery flavor! You would love these being vegetarian.. they are SO hearty! And yaas to that aioli! OMGeeee!
After having a heart attack 3wks ago, I am looking for better ways to eat and get healthy, your recipes look wonderful and delicious and I am sure it will fit into my diet plans. Thank you.
Thank you for your note Evelyn… yay YOU on your dietary shift! I hope I can help in some way.
So delicious! Love the jalapeño aioli- looks like it adds such a kick to these burgers. I have been loving veggie burgers this year (I’ve been eating one with at least one meal each day, even just the patties, they’re so good!) but I haven’t ventured into homemade burger territory yet. Looks like it might be time- pinning!
OMGeee you’ll love that aioli, Medha! A kick indeed! I hope you’ll give a homemade veggie burger a go. They really are easy to make despite the list!
Oh wow!! I know I’ve told this to you before but I’ll tell again, your vegetarian dishes are the BEST. So hearty and full of flavors. This is one bomb burgers, so many good things happening. I love chickpeas and this is seriously good. Of course, this is a year around burger, so good.
Have a lovely 4th of July.
xx
Thank you SO much Asha! I appreciate your kind words. xo
You must have read my mind – I’ve been thinking about veggie burgers lately, Traci. I had a great one at a restaurant last weekend – they used black beans and beets. I love that you are using chickpeas and brown rice – and all the cajun flavorings and liquid smoke take it to the next level – let alone the jalapeño aioli. Can’t wait to try this. Hope you have a wonderful 4th of July – but I’m with you about the fireworks though – I’ll be hiding in my house trying to keep my poor dog calm because she’s absolutely terrified of fireworks!
Hooray! I love that Geraldine! I hope you’ll give these a go.. they’re so flavorful and freeze beautifully! I hope your little one made it through the 4th okay.. it’s SO hard on animals.
These look amazing, and I am not even vegetarian! Is there a way to skip or substitute the rice? Alternatively, can I use frozen rice? I have some from Costco.
Hi Sonali… thank you! I’ve not tested this recipe without rice, but you could give it a go using cooked farro or cooked quinoa. I worry that it won’t hold together as well though. I’m not sure what kind of frozen rice you have. I recommend short grain brown rice because of it’s binding properties in this burger. If you do use your frozen rice, just thaw it out overnight in the fridge. I hope this helps.
Thanks, Traci. I am going to try these either today and tomorrow.
I finally made these, and they came out real well. My food processor mixture was a little too mushy, but that’s my food processor :). Also, I doubled the recipe, which worked fine. I made 4 in the oven, and the rest on the pan (I had a total of 12, using a half cup measure.) I preferred the ones from the pan, but SO preferred the baked ones. I used canola oil spray for cooking them in the pan, and a very, very light drizzle of oil, so for anyone looking to cut fat or oil, that might be a good alternative. I didn’t make the jalapeno aioli, but used a sour cream based jalapeno and cilantro sauce I already had. The two went well together, but I cannot wait to try the aioli, coz theroasted jalapenos sound amazing! Thanks for a great recipe! And to anyone who might be intimidated by the recipe – it seems involved, with a lot of ingredients, but after you’ve made it once and understand the method, I think it would be easy to replicate, and it’s well worth the effort for sure!
Hi Sonali! Thank you for your notes and sharing your experience making this recipe! So happy you enjoyed the recipe… ! That sour cream based jalapeno and cilantro sauce made my mouth water – lol! My Ma and I baked ours too and loved them. The main difference in baking vs frying, I find is the almost crispy texture pan frying yields. Almost two different experiences. I’ll be trying these on the grill next! Thank you again Sonali! :D
Oh these look so good, Traci! Never thought to add liquid smoke before. I need to try that. I bet it takes the flavor over the top! Enjoy your 4th of July weekend. It’s gonna be a hot one here. Eeek!
Oh yeah, that liquid smoke does it every time! I melted on the 4th while in Texas, Liz… stay cool my dear! :D
So glad these burgers made the 4th of July deadline Traci. That’s one killer burger! I love a good beef burger, but I have been opting for veggie burgers even more lately. Great idea to add the Worcestershire, liquid smoke and the Cajun seasoning. Bet they give this burger such great flavor. And that jalapeño aioli!! My son Sean is going to love that. I can’t wait to share that with him. Hope you and Rob have a great 4th!
Oh my and we just made them again Mary Ann! Just love them! I hope you and Tom enjoy them and that Sean loves that aioli! It is a fabulous dipping medium!