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Tuesday, April 20, 2010

Chickpea Burgers

With an overwhelming response to these burgers from friends and family, I decided to post the recipe for all to enjoy. Not to be confused by it's name 'Chickpea Burgers', the chickpea patties (or burgers) are actually what makes up the bun of the burger itself. Then it is filled with creamy avocado, radish sprouts, and a spicy mayo made with veganaise. This recipe was adapted from 'Super Natural Cooking' by Heidi Swanson, my idol! I must have made them a hundred times or more over the last two years, they are my husbands absolute favorite. The original recipe is not Vegan because it calls for eggs, but you can make it vegan by substituting veggie broth for the eggs. Start with 1/4 of cup and add as you go, making sure the mixture is neither dry or too wet. The bread crumbs will help hold them together when you turn them into patties. If you are not not a vegan then I encourage you to be mindful of where your eggs come from. Think local, organic and free roaming. Maybe you have a neighbor with a chicken coop that would be into selling you some of their own.

Chickpea Burgers
makes 4

1 can chickpea or garbanzo beans, drained
2 eggs or 1/2 cup veggie broth
1 cup onion, finely diced
3/4 cup corn
1/4 cup chopped cilantro
1/2 teaspoon chili garlic sauce
1/2 cup plain bread crumbs
dash sea salt
dash fresh ground black pepper
1 Haas Avocado
1 bunch Radish Sprouts
4 tablespoons spicy mayo

Spicy Mayo:
1/4 cup veganaise
1/2 teaspoon chili garlic sauce

In a food processor, combine chickpeas and eggs (or veggie broth). Puree until blended and slightly chunky, like hummus. Pour into a large mixing bowl. Fold in diced onion, corn, cilantro and chili garlic sauce. Gently stir in bread crumbs, sea salt and pepper. Let stand for a few minutes.

Prepare the Spicy Mayo by combining veganaise and garlic sauce. Mix well and set aside.

Preheat a frying pan with olive oil over medium heat. Measure out 1/3 cup for each patty. With wet hands, form into 4 inch patties. Fry on both sides until golden brown. Place on a paper towel to cool.

To assemble burgers, lay out each half like you would when making a sandwich. Spread 1 tablespoons of Spicy Mayo over each burger. Layer one side with avocado and sprouts. Top with other burger half and serve warm.

*If using veggie broth, start with 1/4 of a cup. Slowly add until you get a good mixture, not too dry or too wet. If you get it too wet, just add more bread crumbs.


Jennifer said...

This looks amazing! What brand of chili garlic sauce do you use?

zack_torro said...

These are the best! If I had my way, I would have them weekly!

Sparrows & Oranges said...

Hi Jennifer, I use the Chili Garlic Sauce with the Rooster on the front. I can't find any specific brand name. It comes in a short 8oz jar with a green lid and can be found in the asian aisle.

Jennifer said...

These were incredibly great! My husband and I are recent vegan converts, and it was one of the few times in 20 years he raved about something I've prepared. These are now a staple for us. Thank you for your thoughtful & enticing menu/food contributions. It makes being vegan so much more enjoyable.

mangocheeks said...

I am not a big fan of falafels, so this really appeals to me, esp as I adore chickpeas. Thank you so much for sharing these tasty bites.

JoeTacoma said...

That looks and sounds delicious!

Sparrows & Oranges said...

I am so happy you have found something you enjoy as much as I do.
You can also make these in a mini version for appetizers too with an Avocado Mousse. I will be sure to post them shortly.
Happy cooking!!

AmyB said...

These look delicious! I can't wait to try them for lunch one day this week! I've been looking for some healthy snacks my little ones will enjoy too; they already love chickpeas and avocados, so this is great!