Sweet Bean Chickpea & Date Burger Recipe – Vegan Friendly
I don’t think I know anyone that does not like burgers. Homemade is often the best where the burger recipe is free of unnatural ingredients and bulking agents.
This burger recipe is a simple concept of mixing savoury and the natural bite of black beans, kidney beans and chickpeas with the caramelised-like sweetness of Medjool Dates.
Best of all, this recipe is vegan-friendly and gluten-free. The recipe is easy to tweak for something more unique by changing up the spices involved or ratios of ingredients.
In the second half of 2017, meat-based food grew a bit weary and dull to me. The fondness I found in cooking and creating my style of dishes somehow correlated to mostly vegetarian or vegan and sometimes fish recipes.
Creativity seems to sparks when using whole food ingredients such as lentils, beans, and vegetables. Experimenting with dishes and flavours is so much easier. Unless you mess up your spices, you cannot go wrong. You won’t find my OCD cleanliness nature with these ingredients compared with meat which is a plus.
I notice many restaurants and cafes fail to inspire in their versions of healthy, vegetarian or salad based dishes. Their dishes tend to lack flavour, texture and a lack of thought. The worst offender in recent memory is a local restaurant that has a beautiful setting and does lovely meat-based dishes and desserts. I kid you not, their salad was filled with watery and cheap lettuce leaves. No texture, no character, nothing. It was miserable.
Flavours & Balance
Any dish needs to have character and balance. Tastes are only one of the components in creating an astounding meal, and for salads and other vegetarian dishes, textures, aromas and appearance play a prominent role. Mixing different flavours can do wonders. A single flavour note can seem rather dull. Not exciting.
Mixing flavours, temperatures and more and create remarkable results for those who love to go on foodie adventures.
The Burger Recipe
Back to the burgers; This burger recipe is simple in concept, where we are mixing the natural bite of kidney beans, and flavours and textures of black beans and chickpeas. The balance of flavours is then rounded off with the sweet and caramel-like taste of Medjool Dates.
These can be served in buns with all the trimmings however as I am on a ‘cut’, I had these with tasty broccoli, bulgar wheat and some wonderful beetroot flavoured hummus that I created. I treated myself with another hummus spiced with masala from a local artisan called Moist.
Below is a video to show the outline of creating these gorgeous and delicious burgers. Near the bottom of this article is the written recipe.
Tools & Ingredients
The recipe is easy. All you need are a few large bowls, a food processor (I use a Kenwood FPM200 Food Processor), a spatula or two (these spatulas are my favourite), a sieve, sharp knife and a chopping board. A skillet is also needed if you wanted to fry them like I did.
Shaping into patties can be done by hand, however, I used a cookie cutter and spoon in a recent batch. Why? Well, I am throwing a BBQ party for my 1-year wedding anniversary and want them to be perfect. Yes, they can be frozen too. I refuse to be stuck in the kitchen on the day and so have made loads of burgers in advance ready and waiting to be enjoyed.
Frying the burgers is the preferred method, however, they can be baked too. I fry them in a skillet over a medium heat with a dash of oil to get a bit of charring effect and flavour.
To bake, preheat your oven to 180˚C and bake for around 30-45 minutes. Word of caution though; they may end of drying up so keep a watchful eye. I recommend using a plastic baking sheet as the burgers will less likely to stick. Plus they are better for the environment and saves you few pennies.
These burgers are affordable. Simple tinned beans and chickpeas that are in water were used that I picked up from the supermarket. I highly recommend that you use Medjool Dates over generic dates. Medjool dates are far superior as they are beautifully juicy and sweet. There is always of an abundance of dates at my local greengrocers in Keynsham. However, I often buy generic organic dates from Amazon whenever the greengrocers run out and the supermarket versions are just shrivelled up bodies of sadness.
You can spice up the burgers any way you want. I kept my flavours simple for now as I wanted the raw sweetness of the dates to shine through. All that I added was a dash of pepper, dried green herbs and juice of a lemon. Suggested flavours could be; cayenne pepper if you need a little kick, turmeric and cumin for an earthy character, or even Garama Masala or curry powder for a little taste of India.
Being creative is fun. I highly recommend you experiment with my recipe to create something that is yours and will enjoy.
Let me know what you think. Share your photos with me on Social Media as I would love to see what you come up with.
Vegan Bean, Chickpea and Date Burger Recipe
A clean burger that is sweet, savoury and good for you
- 2 Tin/400g Kidney Beans
- 1 Tin/400g Black Beans
- 1 Tin/400g Chickpeas
- 8 Medjool Dates
- Black Pepper optional
- Lemon Juice optional
- Dried Green Herbs optional
- Olive or Coconut Oil small amount for cooking with
Open all your tins and drain the liquid.
Using the sieve, briefly rinse under cold water and place all the beans and chickpeas into a large bowl.
Mix the contents of the bowl and remove roughly 1/4 into a small bowl for later use.
Deseed all your dates.
Roughly chop three dates and place into the small bowl of beans and chickpeas.
Place the remaining deseeded dates and the contents of the larger bowl into the food processor.
Process the mixture. You may need to stop a few times to push the mixture down to the blade.
During the processing stage, chuck in your spices and lemon juice (or other spices of choice).
Don't over process. We need a mushy paste however a bit texture needs to remain.
Empty the mixture back into your large bowl.
Empty the contents of the smaller bowl you saved earlier into the large one and gently fold in to ensure it is well incorporated.
Create your burger patties by either using your hands or a burger press. I used a cookie cutter and spooned the mixture in.
Place your skillet over medium heat on a hob for a few minutes with a dash of oil to heat up.
Gently fry the patties until charred on both sides.
This took me about 5-8 minutes each side.
Medjool dates are preferred, but if you cannot source them, then generic Dates are fine. Try and get the juiciest ones possible. I often buy these and soak them in water for 10 minutes.
The patties can be frozen uncooked. Place on a thin tray or play and place baking paper top and bottom of each patty to avoid the burgers from getting stuck and put in the freezer. Once frozen, transfer to a suitable container.
To cook from frozen; back from frozen until cooked throughout or defrost in the fridge and fry up as usual.
Switch it up by using different spices for varied flavours and textures. Try turmeric and cumin for a savoury and earthy vibe for example.