My husband and I are currently on a 'Better Off Ted' kick. Its so amazingly funny, it's a shame I never bothered to check it out before it was canceled... hmm...
So in celebration of the end of my cold (finally) and eating vegetarian for a whole month, I made burgers!
Now mind you even before going veggie I had trouble with burgers. But I'm bound and determined to get it down. I'm on a quest to make a veggie burger so awesome it'll hold up to a grill this summer!
Sadly, this recipe is not the one. Which in all honestly is probably my fault, I didn't follow a recipe instead just combined what I already tried in other recipes... but it was tasty none the less, so here it is. I also made pretzel buns (and made a mess of my kitchen in the process). That recipe is right here.
Chickpea Veggie Burgers
• 1T olive oil
• 1 1/2c onions, diced
• 1c mushrooms, diced
• 3 cloves garlic, minced
• 1c carrot, sliced
• 1t cumin
• 2c cooked chickpeas
• 1 1/2T tahini
• 1/4c parsley, minced
• 1/3c oats
• 1/2t baking soda
• 1t salt
• lemon juice
Preheat oven to 375
Heat oil in saucepan over medium heat and saute onions, mushrooms, garlic and carrots for 5 minutes. Toss in cumin and cook 2 more minutes. Remove pan from heat.
Combine remaining ingredients into a food processor, add veggie mixture and process until well mixed. Form into 12 patties and bake 20-30 minutes, until browned. Carefully turn half way through
I served mine on a pretzel bun with avocado and honey mustard, a baked sweet potato and sauted broccoli and peas.
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| My husband is not vegetarian, So pictured on top is a salmon burger with roasted parsley potato wedges |
Mmmm-salmon burger!
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