Here’s something you might not know about me: I’m a nerd. A really LISTY nerd. I make lists for everything. It’s possible that I even have a list cataloging my lists… not that I’d admit to it! One of the lists I keep is my ‘Idea Hopper’. It’s a list of recipe ideas and I keep it as a Google doc so I can update it whenever inspiration hits. It’s broken down by category (appetizers, salads, soups, etc) and is about 4 pages long.
Yah. I have a lot of ideas.
Where do they come from? All sorts of places! Sometimes it’s simply a new flavor combination that pops into my head, or it might be a variation of something I see on a menu or even one of those cooking shows (which I’m addicted to!). The interesting thing is that some ideas get turned into recipes fairly quickly, while some languish on there for months or even years. I don’t see much rhyme or reason, other than I go through phases where I only want to attempt easier recipes, and of course seasonality.
Oddly enough, these Spicy Hawaiian Chickpea Burgers have been on that list forever. I actually made them last July for Jamie’s birthday dinner, but didn’t take pictures so I couldn’t post them. I finally made them again a couple weeks ago, and this time managed to get a few shots – although I screwed it up yet again… I forgot to take a shot with the Sriracha! #BloggerFail
These are great for summer, especially with the pineapple topping. As with all my burger recipes, they can be cooked in the oven, on the stove or on the grill (my personal go-to method). They’re a little spicy and a little sweet, and maybe if you serve them in your backyard with a couple tiki torches you’ll be able to trick yourself into believing you’re actually IN Hawaii!
- 1 tablespoon chia seeds
- 1/2 red bell pepper
- 1/2 sweet onion
- 1 can chickpeas, rinsed and drained
- 2 teaspoons teriyake sauce
- 1 tablespoon pineapple juice
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 cup bread crumbs (plus more if needed)
- S&P to taste
- 4-5 Buns
- Vegan cheese (I used Daiya Pepper Jack)
- 4-5 pineapple rings
- Sriracha sauce
- Mix the chia seeds with 3 tablespoons water in a small cup or bowl and set aside.
- Cut the pepper and onion into large chunks, and place in food processor. Pulse 2-3 times, then add all the other ingredients, chia seeds last. Pulse a few more times until everything is mashed together. You don't want any really big pieces but you also don't want the mixture to be liquified. Add S&P and more breadcrumbs if the mix is to wet. Refrigerate for at least a couple hours.
- When you're ready to cook, separate the mix into 4-5 patties depending on the size of your buns.
- If you’re grilling, I recommend foil or a veggie tray- but baking is super awesome too. Spray a little cooking spray on a baking sheet, and give these babies about 20 minutes (10-12 each side) in a 375 degree oven. I like to finish mine under the broiler for just a few moments, to get that charred look that you get on the grill. Top with cheese for the last couple minutes. You can also grill the pineapple!!