Hearty CHICKPEA burgers

So, I’m starting a little thing.  I’m going to document some of my favorite and most delicious dishes that come out of my kitchen.  I’ve realized after a year of living in India (OMG) and remembering the 17 years I worked in restaurants, that I don’t really have many go-to recipes that I like to make because I was often serving more food to people than actually making it myself.

Back in good ol’ America, we have endless cheap choices of escaping the task of cooking every day.  Here in India, well, let’s just say it’s not like that in my little jungle village by the sea.  I often find that I make something that I really like and then I don’t write it down, so as a log for myself, I’m going to put those delicious goodies out there to all of you so we can remember together.  Maybe some of you are like me and always looking for tasty new ideas, too.

I love vegetables!  Not that I don’t love bacon, of course, but I feel the best when I’m eating plenty of vegetables every day and one of the things I miss the most from America is bean burgers.  I love them in a bun, on a salad, and even crumbled into tacos.  The other day I got a craving and I just used the random ingredients (and some leftovers) I had in my kitchen and this is what I came up with. . .

A hearty, vegetarian, hummus like burger.  It’s incredibly yummy and super easy to make. Here’s what I did. . .

20160909_123603

I mixed the can of chickpeas, finely grated a whole carrot, added chopped onion and garlic, and cut the corn off that cob and smushed it all together in a bowl.

20160909_123607

Then, I added the half cup of quinoa I had from the previous night. . .although, I’d add more next time because I looooooove quinoa.  Don’t you?  Mmmmmm, quinoa.

20160909_123724

Then, I added one egg and 6 heaping teaspoons of flour, or I’d guess around a half cup (any kind of flour is good, so it can be gluten free), salt to taste, and Mexican spices,  You can use whatever spices you prefer in your burger patties, of course.

20160909_123915

After all that mixing it should kinda resemble a chunky hummus.  Let it sit for a few minutes while you put oil and butter into a pan.  Yes, I said oil AND butter.  Really, though, I can’t do anything without butter and it gives the burger some more flavor, I swear.

20160909_124547

Now, make your burgers.  You can probably get 4 or 5 good sized burgers or even up to 8 if you make them small.

20160909_124704

They will be sticky.  That’s okay.  You can always add more flour if you want but I left mine as is and they turned out moist and just right.

Make sure the pan is hot but on low heat.  You want to cook the burgers for 5 minutes on each side.  They will become golden brown and the insides will be thoroughly cooked.

20160909_125529

If you’re a cheese lover like me, then you can add some of that, too.  I used cheddar because that’s what I had but I’m sure any cheese will do just fine.  Mmmmm, cheese!

20160909_131653

After the cheese melted into a perfect goo, I took them out of the pan and plated them up.  Since I made these last minute, I didn’t have buns and these babies went bun-less, but let me tell you. . .it didn’t matter because I topped them with salsa and sour cream and added a side of sauteed green beans.

VOILA!!!!!

20160909_132049

I hope you enjoy these as much as I did.  I’m glad to call these a new go-to recipe.  Let me know what you think.  Growing up with a Jewish mother, I must admit, I do love making happy bellies, and I sure hope yours smiles.  Mmm, mmm, good!

Ingredients
1 can chickpeas
1 carrot
1 onion
Garlic
Corn
1/2 cup Quinoa
1 egg
Salt
1/2 cup flour
Mexican Spices (or any preferred spice combination)

  1. Mash the chick peas in a bowl until it starts looking like chunky hummus.
  2. Grate carrot and mix in.  Finely chop or grate onion and mix in, along with garlic and quinoa.  (I use 5-7 cloves because there’s never enough garlic for me, but adjust to your preference)
  3. Slice off corn from one whole cob and add to chickpea mixture.  Mix thoroughly. (Use desired amount of canned corn if that’s what you have.)
  4. Add egg, salt to taste, and flour.  Keep mixing.
  5. Then, I use a Mexican spice combination, but any of your favorite burger spices would be good, and of course, to your taste.
  6. Put butter and oil into pan and heat on low.
  7. Make desired sized patties (makes 4-8 depending on size) and put into a hot pan.  (Patties will seem a bit sticky but it’s okay)
  8. Heat 5 minutes on each side so they are golden brown and thoroughly cooked.
  9. Put on your favorite bun with whatever burger fixings you like or slice and put on top of a fresh salad.
  10. Enjoy your hearty vegetarian burger!

 

Did you try this recipe?  How was it?  Tell me about it, you lovely people!

 

Advertisements

One thought on “Hearty CHICKPEA burgers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s