Chickpea Burgers
Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.
Yield
8 pattiesPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| ¾ | cup |
mushrooms
finely chopped |
*
|
| 1 | teaspoon | canola oil |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked or canned |
|
| ½ | cup | chickpea liquid | * |
| ¼ | cup | sunflower seeds |
|
| ½ | teaspoon | curry powder |
|
| 2 | each | egg whites |
*
|
| ½ | cup |
sesame seeds
or more |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Sauté Scallions and mushrooms in oil until limp, about 5 minutes.
In a blender, combine garlic, chckpeas and chickpea liquid, blend until smooth.
Transfer to a large bowl and combine with mushroom mixture.
Grind sunflower seeds in a blender or food processor to make a coarse meal, add to chickpea mixture along with curry powder.
Mix well. Stir in egg whites or bread crumbs (¼ cup dry bread crumbs can be used instead of egg whites).
On a large baking sheet or bread-board, make 8 to 10 beds of sesame seeds for patties.
Shape burger mixture into 8 patties and place on seeds.
Flip to coat both sides generously.
Grill on a well-oiled vegetable grill for 3 to 4 minutes on each side, until brown.
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