Meatless Mondays #22 – Vegetarian burger


Meatless Day is now Meatless Mondays. This was started in 2003 to encourage better healthy living for ourselves and the planet. There are many reasons to join this movement but it is entirely up to the individual and what the reason/s is or are.

Very seldom do I get to eat some really good vegetarian burgers. I do not frequent vegetarian restaurants and cafes very often, the only time I do eat them is during BBQ and those vegetarian patties are usually bought from supermakets. They are always so dry and feels me very unsatisfied.

Sprouts, chickpeas, orange zest mixture

Sprouts, chickpeas, orange zest mixture

This is an adaptation from 101cookbooks.

Ingredients (Makes 16 mini burgers):

  • 480g canned chickpeas, drained and rinsed (Use fresh chickpeas if you can)
  • 80g of combo sprouts (I did purchase this from the supermarkets – it contains lentils, mung beans, peas, etc)
  • 50g of Alfalfa sprouts
  • Zest and juice of 1 lemon
  • Zest of 1/2 an orange
  • 1tsp of paprika
  • 1tsp of salt (add more if required) & pepper to season
  • 3 eggs
  • 80g of toasted breadcrumbs
  • 1 medium onion
  • 2 red chillies
Vegetarian pattie

Vegetarian pattie


  1. Toast the breadcrumbs and set aside. Heat up a pan and fry the onions and chopped chillies till onions are translucent. Remove and blend with parsley. Set aside
  2. Place the chickpeas, egg, salt and paprika into the blender. Blend till the consistency is like smooth. Don’t worry if there are chunky bits.
  3. Add the onion mixture, zest of lemon and orange, all sprouts into the chickpeas. Season and combine. Mix in breadcrumbs and make sure that it is stirred through. Leave it aside to allow the breadcrumbs to absorb the moisture. Test the texture. If it is too wet, add more breadcrumbs. If it is too dry, add more eggs or water
  4. Heat up some oil in a pan, set to medium heat and place 4 – 5 pieces at one time. Fry each side for approximately 3 mins or until golden brown. Drain on paper towel
Vegetarian pattie pan fried

Vegetarian pattie ready to eat

Just make big batches and freeze them. They aren’t dry and holds the texture well. The different types of sprouts that I used gave it a different texture against the creamy soft chickpeas. I served it with some saute pine mushrooms that are in season at the moment and you should be able to get them at the farmers market for $6 a box. They are super juicy and meaty. If not, just serve them as a healthy snack with sweet chilli sauce. So good!

What other side dishes do you think I can serve these mini vegie patties with?