Recipe courtesy of Bobby Deen
Episode: Burger-Rama
Ultimate Veggie Burger with Deen Sauce
13 hr 20 min
(includes soaking time)
50 min
4 servings
13 hr 20 min
(includes soaking time)
50 min
4 servings


Burger and Barrel Veggie Burgers:
  • 3 pounds chickpeas
  • 9 cloves garlic
  • 2 whole stalks celery plus 1 cup chopped celery
  • 1 whole carrot plus 1 cup roughly sliced carrots
  • 1 whole onion plus 1 1/2 cups chopped onions
  • 2 tablespoons fresh parsley
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon chili flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 6 eggs
Deen Sauce:
  • 2 tablespoons Thai hot sauce
  • 2 teaspoons low-fat mayonnaise
  • 1 teaspoon ketchup
  • 1 teaspoon sweet pickle relish
  • All-purpose flour, for dusting
  • Canola oil spray
  • 4 slices low-fat Cheddar
  • 4 whole-wheat bread thins
  • 1 large tomato, sliced
  • 4 lettuce leaves
  • 4 slices red onion


For the veggie burgers: Soak the chickpeas in water overnight, then drain well. Place into a large pot and cover with fresh cold water. Add 6 cloves garlic, the whole celery stalks, carrot and onion. Bring to a boil and stir every 5 minutes until soft. Drain and let cool to room temperature. Discard the celery, carrot and onion, but keep the garlic.

Blend the remaining garlic, chopped celery, carrots, onions, parsley and cooked chickpeas in a food processor, in batches, making sure NOT to blend until completely smooth. Add the flour, olive oil, salt, basil, chili flakes, cumin, garlic powder, onion powder, oregano and eggs and mix well. Form into 1/3-pound patties or roll into balls.

For the sauce: Whisk together the hot sauce, mayonnaise, ketchup and relish.

For cooking the burgers: Place a nonstick saute pan over medium heat and dust the burgers with a coating of flour. Spray the pan with canola oil spray and cook the burgers for 3 minutes per side. Place 1 slice of the cheese on each burger, cover the pan and cook until the cheese has begun to melt, 30 seconds longer.

Top each bread thin with a heaping spoonful of the sauce and build the burgers with veggie burger patties, tomato, lettuce and onions.

Cook's Note

Cook's Note: The veggie burgers are best when the mixture is made 1 day ahead.

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