I love veggie burgers. There, I said it. I love them! The possibilities are endless, you can use any kind of bean, grain, nut, etc, let alone the choice you have with vegetables. Really, they’re awesome. I love these so much that I think my husband may never look at a veggie burger the same way again. He did love these when I first made them, so that at least counts for something, right?
These do look a little crumbly, I think I added a little too much breadcrumbs, so just be careful. When adding breadcrumbs, you should add the amount in the recipe and then let it sit for 30 minutes so that the crumbs can absorb the moisture instead of just mixing in more right away like I did. They still taste great even if they’re a little dry, but if you realize they’re too dry before cooking, just add another egg(or even half of one) and you’ll be good to go!
Sorry to drag things out but I’ll post the recipe for my oven fries tomorrow. They are so yummy and well worth the wait while they get crispy in the oven 🙂
Makes 6 large burgers
- 2 1/4 C cooked chickpeas or one can
- 4 large eggs
- 1/2 tsp sea salt
- 1 medium onion
- 2 tbsp dried parsley
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp paprika
- dash cayenne
- zest and juice of 1 lemon
- 3/4 C frozen peas
- 1 C whole grain breadcrumbs
In a food processor combine chickpeas, eggs, onion and salt. Scrape down the sides of the processor and then mix in the spices including the salt, and lemon zest and juice. Blend until smooth. Remove from the food processor and stir in the peas and breadcrumbs. Cover and let sit in the fridge for about 30 minutes(or longer) so the breadcrumbs can absorb some moisture.
When ready to cook, remove the mixture from the fridge and form into 6 large patties with your hands. In a large non-stick pan over medium heat with just a couple drops of oil, cook the burgers about 8-10 minutes on the first side and then about 5 on the other, or until golden on both sides. Serve hot on a bun or beside you favorite salad.