I really should be studying for my GMATs right now but I’m so much better at procrastinating than I am at Data Sufficiency problems so WOMP wins this round. In fact, I left work right at 5 and didn’t go to the gym thinking that I would study my Friday night away. Instead I made dinner, watched The View, Gossip Girl and Grey’s Anatomy and went out for ice cream. But I digress.
I’ve been on a veggie kick recently. It’s like my body is steering me away from meaty meals and towards things chock full of veggies. Whenever I get a craving for veggie based dishes there are a few cookbooks that I turn to: The Whole Foods Market Cookbook , Moosewood Classics , and of course Super Natural Cooking.
I totally dig Super Natural Cooking and the website by the author, 101cookbooks (see the links section). What’s great about reading the website and cookbook together is that Heidi Swanson (the author) has written about many of the recipes from her book in her blog so you get a good backstory. That’s how I rediscovered this Chickpea Burger recipe.
What’s really neat about this burger is that the chickpea patties are actually used in place of a bun! You slice the patty in half and fill with your toppings. Kind of brilliant, the rationale being that having a bun and the burger can be a bit dry.
The burger was pretty yummy. It’s not a veggie burger in the same vein as a soy/imitation meat version, but is a standalone interesting creation. I followed the recipe mostly to a tee but didn’t make 12 mini burgers and opted instead for maybe 5-6 regular sized. I topped my burger with sprouts, tomatoes, vidalia onions and avocado. YUM. The photo on 101cookbooks is so much nicer and makes the whole affair seem more delicate… I couldn’t construct a less rugged burger at all. Believe me, I tried.
And for the record, I brought leftovers to work for lunch the next day and everyone was impressed.
Ultimate Veggie Burger Recipe
2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts – optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
(From Super Natural Cooking by Heidi Swanson)
