Monday night I made another 101 Cookbooks recipe for Chickpea Veggie burgers. It’s a novel idea- you don’t wedge the patty between a bun, instead, make the veggie burger the bun and make the toppings fillings. I changed the proportions of the recipe a bit and made the burgers larger, not mini, but it’s basically the same recipe. It’s a very healthful recipe, and tasty too. If you want a bun you could definitely put it on one- just make the patties thinner.
Ingredients:
1 14 oz can chickpeas, drained and rinsed
2 eggs
1/4 t salt
1 shallot, chopped fine
2 T chopped cilantro
1/2 c bread crumbs
1/2 lemon, zested
1 T olive oil
Fillings:
Alphalpha sprouts or other micro greens
Avocado slices
Tomato slices
Greek yogurt
Directions:
Put chickpeas, eggs and salt in food processor and blend until smooth. Stir in shallot, cilantro and lemon zest until combined. Stir in breadcrumbs and let sit for about 5 minutes to stiffen the mixture. Form into four burger-sized patties.
Heat oil in a non-stick skillet with olive oil over medium-low heat. Add patties and cook over low heat for about 7 minutes on each side.
Carefully split each patty crosswise and spread with Greek yogurt, and layer with sprouts, avocado and tomato.
