Posts Tagged ‘chickpea’

Okay, so first of all, I fully realize the recipe I made for Quinoa and Tempeh burgers might have been overly flavorful from some and I also didn’t feel they held together quite as much as I would have liked (don’t get me wrong, they were still tasty and I would make again!).

I felt like I needed to make a much more simple basic recipe for Veggie Burgers that would allow others to have a burger that wouldn’t fall apart and could be adapted to your own taste’s.  I liked mine just as it was, but I could see adding some walnuts for crunch, some sharp cheddar for a bite, maybe some green chili’s to add a mexican flare…any way you like it, this is a good make and bake and or make, bake, and freeze off for lunch kind of recipe.

Servings:  7 Burgers

15 oz garbanzo beans

1/2 cup oats

1 carrot

1 onion

2 eggs

1/4 cup whole wheat flour

1/2 tsp paprika

1 tsp basil

1 tsp oregano

1 tsp Worcestershire

1/2 cup parmesan



Preheat oven to 350 degrees F.

Line a baking sheet with foil, spray with Pam, and have ready next to prep area (your hands will be messy so this will make prep easier).

One item at a time, process the onion, carrot, oats, and chickpeas in a food processor until finely chopped.  Combine all ingredients in a bowl and add eggs, paprika, basil, oregano, Worcestershire and parmesan and stir until blended.  Add flour and use hands to mix ingredients well.  Form mix into slightly smaller than tennis ball size and then flatten into a patty shape.  Repeat to make about 7 patties.

Place on foil lined baking sheet and bake for 40 minutes, flipping halfway through.  When I flipped mine, I flattened them a little as I like them flat on both sides.

Nutritional Value courtesy of Calorie Count

Serving ideas:

  • In a pita, with tzatziki sauce, tahini, cucumbers and tomatoes
  • On a bun with ketchup, mustard, and maybe a little cheese
  • On top of a salad!

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