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Chickpea Veggie Burgers

September 29, 2008

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.

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