We eat a lot of veggie burgers at our house. I make many different kinds, and this chickpea version is a favorite of ours. If any one of you has a veggie burger recipe to share please do. I’d love to try it. I’ve edited here to add in amounts. It has a mild flavor so you can dress it up as you like.
- 1 Tbsp. oil
- 1 small onion (3/4 c.), chopped
- 3 cloves garlic, minced
- ¼ tsp. cumin powder
- ¼ tsp. cayenne red pepper
- ¼ tsp. garlic powder
- 2-3 plum tomatoes (1 cup), blend to rough pulp, no need to skin them
- 3/4 tsp. salt (to taste, less if using salted canned tomatoes)
- 1-2 slices whole wheat bread (3/4 c.), ground into bread crumbs
- 3 cups cooked chickpeas, drained and mashed or ground up
- 3 small potatoes (1 c.), boiled whole and mashed (or use left-over baked potatoes)
- ½ tsp. dried parsley, or bit of fresh parsley, chopped
- Oil to pan fry
In a large, deep skillet, fry onion in oil for 3 min, stirring often. Add the minced garlic, red pepper, cumin, garlic powder and cook for 1 min. Add tomatoes and salt and cook covered on low heat for 5-7 minutes until a thick consistency. Turn off the heat. Add bread crumbs, chickpeas, potatoes and parsley. Mash and mix well. Allow to cool so that you can handle the mixture.
With wet hands, form patties according to the size of the bun, as the burgers do not shrink when cooked. Panfry in a small amount of oil til browned on both sides. These have a mild flavor, so dress them up as you like. Serve with tomato and onion slices, with mustard, catsup and mayo, as you like. Makes 10-12 burgers.