Chickpea Caper Burgers with Avocado Tzatziki

Chef and cookbook author, Robin Asbell shows us how to make a veggie burger using fresh ingredients and things you may already have in your pantry.

Follow Robin on Instagram and Youtube.

Chickpea Caper Burgers
Serves 4

1 cup rolled oats
1 can chickpeas, 15 ounces, drained
1/2 cup chopped onion
2 tablespoons ground flax
2 cloves garlic, pressed
2 tablespoons small capers, drained
2 teaspoons dried oregano
1 teaspoon salt
2 tablespoons fresh lemon juice
Oil for frying



1 large avocado
2 tablespoons fresh lemon juice
1/4 cup minced cucumber
1 tablespoon fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


4 whole wheat burger buns
lettuce, tomato

In a food processor, grind the oats to a coarse powder. Add the chickpeas, onion, flax, garlic, capers, oregano, salt and lemon and pulse to make a chunky dough. Form into four scant half cup patties, about 3/4 inch thick, and place on a plate, chill for an hour. Don’t make them too thin or they will crumble in the pan.

Make Tzaziki by mashing the avocado and stirring in the remaining ingredients. Reserve.

In a large saute pan, drizzle avocado oil and heat over medium high heat. Place burgers in the hot pan and cook for about 2 minutes per side, until golden brown, turning and adjusting heat as needed.

Serve on toasted buns with Tzatziki, lettuce and tomato.


Baked Sweet Potato Fries
Serves 4-6

2 medium sweet potatoes
1 tablespoon cornstarch
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 teaspoons paprika

Preheat the oven to 425 F. Line three large sheet pans with parchment paper and reserve. Slice the sweet potato in 1/4 inch wide, french fry style strips.

Place the slices in a bowl with the starch and salt and toss to coat. Rub and mix to coat well.

Place them on the sheet pans and drizzle with olive oil, toss to coat. Spread out so that all the slices are in contact with the pan and not touching each other.

Bake for 12 minutes, the take out the pans and turn the fries over and bake for another 12-15 minutes. until tender when pierced with a paring knife. Sprinkle with paprika. Let cool slightly before serving.

Print Friendly, PDF & Email