Veggie Burgers 

Not your typical shredded veggies burger. 

Getting started...

You need at least one day in advance. Chickpeas are tedious. You may also use canned chickpeas but it takes the fun away.

These burgers are one of those dishes that you called them like that in order to simulate another already known food. But it doesn’t matter how you decide to call this dish, these patties are great without bread, like a side, on top of a salad, and more.




-2 cups of chickpeas soaked for 8 hours and then cooked for 1 hour.

-1 cup of fresh parsley

-1/2 cup of carrots coarsely chopped

-1 teaspoon of garam salam (recipe below)

-2 teaspoons of kosher salt or sea salt

-1/2 teaspoon of ground black pepper

-1/4 of ground red pepper

-1 jalapeno chili with no seeds

-1 kg potatoes

-1/4 of an onion coarsely chopped

-1 cup of oatmeal breadcrumbs (just put your oatmeal on a food processor)

-2 tablespoons of olive oil

-Onion to garnish

-Tomato to garnish


Garam Salam:

Your house will smell delicious with this combination! 

Your house will smell delicious with this combination! 

-1/3 cup of coriander seeds

-1/4 cup of cumin seeds

-1 tablespoon of whole cardamom

-2 tablespoons of black pepper seeds

-2 tablespoons of whole cloves

-2 bay leaves

-1 cinnamon stick

-1 dried chili ( I used guajiro)

-1/4 of freshly ground nutmeg

-1/8 of ground cinnamon

Let rest for at least 3 hours. 

Let rest for at least 3 hours. 

First 8 ingredients go in a hot skillet for 5 minutes or until de coriander seeds turn browner. Then place the mixture on a food processor with the nutmeg and ground cinnamon. You will only use 1 teaspoon for the patties but you may use the rest for many other dishes.


Cook your potatoes until tender, then add the onion and let cook for 5 more minutes. Drain and mash. Set aside.

Cook for 5 minutes each side 

Cook for 5 minutes each side 

On a food processor, place your chickpeas, parsley, carrots, garam salam, salt and pepper (red and black), and your jalapeno chili. Blend until well mixed. Mix with your potato mix and incorporate well. Let rest in your fridge for at least 3 hours. (Original recipe said 8 hours but I did them after 3 hours and they turned out fine. You may wait longer if you wish for).

Form in little balls and then gently form patties. On a large skillet, warm 1 teaspoon of olive oil. Place your patties carefully and cook for 5 minutes each side. They should get a brownish color just like meat patties do. Garnish with onion, tomato, lettuce or anything you want! 

Bon Appetit!