Can you believe this started out as an amaretti biscuit recipe? I kid you not. I was experimenting with my amaretti recipe to make a vegan version using aquafaba. Don’t ask me why, I’m not vegan, I just thought it would be fun (plus my friend Lucy from Super Golden Bakes recently made some gorgeous aquafaba macaroons - which tempted me further). Aquafaba, if you’ve never heard of it, is the cooking liquid from legume seeds - such as chickpeas. You can use it to replace egg whites in certain recipes. The liquid from tinned chickpeas can also be used, so I gave it a go (3 tbsp of liquid to replace 1 egg white), and the amaretti were delicious! Unfortunately they also spread, to look like large, thin cookies, instead of proper amaretti! Maybe I should have tried reducing the aquafaba in a pan first like Lucy did. That’s an experiment for another day. So I was left with a tin chickpeas, and nothing prepared for dinner.
A total risky move (considering my struggles to get Chris to eat any vegetarian meals without feeling like he’s missing out), but I figured the addition of veggies, cheese and a lovely crispy coating would sell my chickpea burgers to the family. I ended up going full on with the toppings too - making it Mexican themed with avocado, red onion, tomatoes, chilli sauce and soured cream.
It was soooo good. My daughter - who when I told her we were having chickpea burgers for tea responded with ’euuugggh sick-peas?’ - even scoffed the lot! Definitely a new veggie meal for the recipe rotation!
The Cheesy Veggie Chickpea Burgers Recipe:
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Cheese Stuffed Burger Cheesy Veggie Burgers Crispy Chicken Burger Belly Pork Burger Fish Burger Thai Style Fish Burger Bacon Cheeseburger
All served with some Pizza Fries, Veggie Matchstick Fries or some Carrot fries!
