Spiced Chickpea Veggie Burgers

Recipe Creator: Bothwell Cheese

Loaded with veggies, this grilled chickpea burger with our award-winning Jalapeño Monterey Jack cheese is served in a lettuce bun for a healthy burger you can serve all year long.


2 cups (500 mL) chopped carrots

1/2 cup (125 mL) chopped red onion

1/2 cup (125 mL) chopped red pepper

1 jalapeño pepper, seeded and chopped

2 tbsp (30 mL) olive oil

2 cloves garlic, minced

1/2 tsp (2 mL) each salt and pepper

1 can (19 oz/560 mL) chickpeas, drained and rinsed

2 tbsp (30 mL) lime juice

1/4 cup (60 mL) finely chopped fresh cilantro

1 tsp (5 mL) ground cumin

1 tsp (5 mL) chili powder

1 cup (250 mL) shredded Bothwell Jalapeño Monterey Jack Cheese, divided

1 cup (250 mL) gluten-free bread crumbs

1 egg, beaten

1/4 cup (60 mL) canola oil

3 heads iceberg lettuce

6 thick slices beefsteak tomato

1/4 cup (60 mL) mayonnaise


  1. Preheat oven to 425˚F (220˚C). Toss together carrots, red onion, red pepper, jalapeño, olive oil, garlic, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; roast for 15 to 20 minutes or until golden brown and tender.
  2. In food processor, mix chickpeas with lime juice until finely ground. Add roasted vegetables, cilantro, cumin and chili powder; pulse until coarsely ground. Add 1/2 cup (125 mL) Jalapeño Monterey Jack, bread crumbs and egg; pulse until combined. Divide into 6 portions; shape into 1/2-inch (1 cm) thick patties. Refrigerate until firm.
  3. Preheat grill to medium heat. Brush patties with canola oil; grill for 3 to 5 minutes per side or until grill-marked. Sprinkle with remaining Jalapeño Monterey Jack; grill for about 1 minute or until cheese starts to melt.
  4. Slice off 4 large cheeks from each head of iceberg lettuce, about 1-inch (2.5 cm) thick, to make 12 lettuce “bun” halves (reserve remaining lettuce for another use).
  5. Sandwich each burger with tomato slices and mayonnaise between 2 lettuce bun halves.