With 4th of July fast approaching and plant-based dishes more popular than ever, I thought it would be awesome to revisit one of my all-time favorite burger patty recipes.
I have thought about remaking these patties for a while now. One constant question at the back of my mind has been: will they hold up if I use aquafaba instead of eggs, turning the patties vegan in the process? This has been my main concern, in addition to an overall desire to tweak the recipe here and there. After weeks of researching and thinking, I carried out my “patty experiment” last week – and I couldn’t be happier!
I replaced 2 eggs with the aquafaba from one 15oz can of chickpeas, and added extra breadcrumbs to absorb the liquid. You can test one patty to see if it holds up to pan frying, and then add more breadcrumbs, if necessary – it really depends on how much liquid the other veggies (such as the peppers) release during the cooking process. I couldn’t help but add some chickpeas too – after all, they are some of my all-time favorite legumes 🙂
After pan frying, I set the patties aside on a paper towel to absorb the extra oil.
I served the patties warm, on a bed of kale.
This recipe makes about 20 patties – of course, it all depends on how big you shape the patties by hand to begin with.
These patties can be served inside a burger, with a salad or smothered in ranch dressing or hummus – or maybe even both!
My family and I really enjoyed the texture of these patties – they were slightly crunchy from the onion and peppers, with small chunks of beans and chickpeas shining through. For this purpose, I will continue to break down the beans and chickpeas with a fork instead of blending them into a mush.
So beautiful, so vibrant, so plant-forward!
I will make these patties again over the next few days and definitely during the 4th of July weekend. We may not have guests coming over, but we definitely enjoy having variety on our celebratory dining table. With their alluring texture, vibrant colors and overall delicious plant-based personality, these patties are sure to be a crowd-pleaser this 4th of July and beyond.
Have you ever used aquafaba as an egg substitute? Let me know in the comments! 🙂
4th of July vegan burger patty
- 1 15oz can butter beans, drained
- 1 cup chickpeas, drained
- Aquafaba from 1 15oz can chickpeas
- 2 cups diced red bell pepper
- 1/3 cup chopped red onion
- 3/4 cup chopped fresh parsley
- 1 cup breadcrumbs
- 3 tbsp vegetable oil + more, if needed
- 2 tsp harissa powder
- 1 tsp chili powder (optional)
- Salt and pepper to taste
- Heat 1 tbsp oil in a pan. Put the onion in the pan and cook over a medium heat for 1-2 minutes or until translucent. Take out of pan and set aside. Put another 1 tbsp oil in the pan, add the peppers, and cook for around 5-7 minutes or until softened. Take the peppers out of the pan as well.
- Put the beans and chickpeas in a bowl and crush using a fork. Add the cooked onion and peppers, as well as the aquafaba, bread crumbs, harissa, and chopped parsley. Mix until well combined. Season with salt and pepper, and add chili powder (the last one optional).
- Make patties by hand and fry them in the oiled pan over a medium heat for about 2 minutes on each side or until uniformly golden brown, adding more oil if needed. Serve the patties hot, as per your tastes, preferences, and dietary requirements.