Friday, September 13, 2013

Chickpea Burgers

There are veggie burgers made with black beans, garbanzo beans (chickpeas), kidney beans, pinto beans, ... OK, just about any kind of bean. Then there are burgs made with tofu, rice and other grains, quinoa (technically a seed, not a grain), lentils, and/or mushrooms and other veggies (beets, sweet potatoes, etc.).
Here's one I put together using whatever I could find in the pantry and frig. Sorry for the lack of exact measurements, but for a lot of the ingredients I just used up what little I had left and didn't bother to measure. I used whole grain rolled oats (Bob's Red Mill) instead of bread crumbs, and I really liked how that worked out.

I used just a little bit of coconut oil for searing/frying. Olive oil was my second choice, but any oil will do. Other ingredients I would consider using with this:  garlic, Dijon mustard, fresh herbs, mushrooms, other spices.

Chickpea Burgs

1 15-oz. can of garbanzo beans (chickpeas)
2 tbsp almond butter
diced onion
diced roasted squash (leftovers from the freezer)
rolled oats
sunflower seeds
Garam Masala
soft goat cheese
salt & pepper
oil for frying

Rinse and drain the beans, then toss in a medium bowl with the nut butter and combine (I used a potato masher; this could also been done in a food processor). Add the other ingredients and mix well. Using your hands, form into patties (size is up to you; I made 5 + 1 mini). Fry over medium heat for about 3 minutes on each side until browned, using a cover for the pan.

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