Remember when I wrote about our trip to Boon Burger in Winnipeg a while back? Sure you do, you hang on my every word, don’t you?
Anyway, I would be lying if I said I haven’t thought of those chickpea patties at least once a day since then.
What I loved about them was that they were crispy, with whole chickpeas still in the patty, and not a mushy mess like when I recall making chickpea patties ages and ages ago.
I don’t even know what’s in theirs except that they are crispy, huge, crunchy and flavorful – oh and vegan and gluten-free.
To say that these are a ‘clone’ of Boon Burger’s patty would be a falsehood. To say that I tried my hardest and was mostly happy with the results would be much more accurate. I’ll be revisiting this recipe and perfecting it as the years go on, I’m sure.
- 1 19oz can chickpeas, drained and rinsed
- 2 cups cooked sprouted brown rice*
- 3-4 green onions, sliced finely
- ¼ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons grated fresh ginger
- 3 tablespoons lemon juice
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon red chili flakes
- 1 teaspoon sea salt
- 2 flax eggs**
- 1 tablespoon pea flour or chana (chickpea) flour
- Coconut oil, for frying
- In a food processor combine 1 cup of the brown rice and ¾ of the can of chickpeas. Pulse about six times, until combined but not pureed. Add the remaining chickpeas and pulse just once or twice to break them down but leaving them in large pieces.
- Pour out mixture into a bowl and add the remaining rice and the rest of the ingredients. Mix well to combine.
- Heat a skillet over medium high heat. Add coconut oil.
- Once the skillet is hot form patties and place in hot oil. Fry in hot oil until browned, flip and brown on the other side. This should take about 5 minutes per side. You want a nice golden brown and crunchy texture on the outside.
Some notes:
I tried this recipe with cooked and cold brown rice and with freshly cooked, still warm rice and had different results. I suggest using freshly cooked rice if you want a good sticky-together texture.
I wanted to do the whole meal deal … the sauce, the yam, the tofu ‘bacun’, the bun, the sliced Daiya. But after a long day of work I was just proud of myself that these patties turned out so good on the first try! Next time I’ll work with the remaining ingredients that makes up the whole burger experience.
Oh also, I should note that there seems to be a fresh cilantro shortage in our city. I sent Levi out to buy cilantro (we almost always have it on hand but apparently not today) and he couldn’t find any in the stores near us. So, I didn’t use it this time, but I think a touch of cilantro would make these just that much better.
*I used sprouted brown rice because that’s what I had and like. You could probably use regular cooked brown rice or even white rice I guess.
We make a chickpea burger, but this one is much different. It looks wonderful. So good that it doesn’t even need bread!
Do you have your chickpea burger on your site? I’d love to give it a try. Feel free to put a link in the comments, I don’t mind. 🙂
what can I use in pace of pea flour? chickpea flour?
Hey Kristina,
Yes, definitely use chickpea (chana) flour. I should have used the ‘english’ name for the chana flour in my recipe so it’s not confusing. 🙂
Boon Burger’s recipe is posted here. It was featured on the Food Network.
http://www.foodnetwork.ca/ontv/shows//recipe.html?dishid=12618&titleid=265117
Thanks so much for sharing this link Britany. I’ve been dying to know the real recipe for ages. Now I can see there are a couple key differences between their patty and mine … can’t wait to make theirs and taste test heaven again! 😉
Hi Britany, do you by any chance have the recipe for the boon burger? The link you attached is no longer working. Thanks!
Kathryn
Hi – I was wondering how many patties this recipe makes? I will trying ti out tonight, but trying to work out calories/protein per patty before cooking and serving!! Thanks for all the wonderful recipes btw!
Sorry for not replying sooner. Depending on the size you make these, I would say you can get about 6-8 patties out of this recipe. Hope that helps!
Hey I’m wondering if these could be frozen and re-heated later. I’m a college student and recently found out I have Celiac disease and I’m just not a fan of dairy/meat, but it’s just me, and I work 20hrs, have 18 hrs of class and volunteer so I’m looking for things I can cook and freeze and re-heat later.
Thanks!
Hey Kasy, I’ve never tried to freeze and reheat these patties before, but I bet if you cooked them and froze them flat on a baking sheet you could probably freeze them fine. I’d suggest reheating them in the oven until they’ve crisped up again. Next batch I make I’ll give it a try and post an update. 🙂
I just tried this recipe tonight. I’m thrilled! Even my ultra fussy child who generally refuses to even try anything new liked them. I’ve been told I’m allowed to make them again. This is a *very* big deal around here.
That is awesome Cate! So glad this passed the fussy kid test. A very big deal indeed! 😀
Made these for my sons family and we loved them! FYI – as far as using pre-cooked brown rice, if you heat it in the microwave for about 20 seconds before adding to the mixture, it will be the same texture as if using freshly cooked rice. It’s a trick I use all the time. If you don’t want to use a microwave, spreading it out on a small rimmed baking sheet and placing it in a 350 degree oven for about 10 minutes works also – just makes it a little drier. Hey, I bet if you sprinkled it with a little water before putting it in the oven, it would still be moist 10 minutes later!
Thanks for the tip Juanita!!
Hello, I was wondering if this would be able to be made on the grill. I’m doing a BBQ and I have a friend who will be attending and she’s vegan/gluten-free. I want to make sure she has some things to eat. Thanks for this site by the way and thank you in advance for your response!
I would use a grill pan of some kind. I have one that I use for these and other veggie burgers on the grill which I believe is intended for grilling vegetables. It’s got large holes in it but not big enough to allow food to fall through. I would be nervous about putting the burgers directly on the grill without some sort of grill pan.
Boon Burgers buddha burger recipe is http://www.ciaowinnipeg.com/buddha-burger/ It might help you refine your recipe
Yes! I saw that before actually. Thanks for sharing the link. Our recipes are actually pretty different after all, but I’m still pretty pleased with my copycat-original. 😉
I enjoy what you guys tend to be up too. This sort of clever work and coverage!
Keep up the great works guys I’ve added you guys
to my blogroll.