Whoa! We can’t hide it, we’re pretty stoked about this lil’ number! As registered dietitians, and veggies lovers (who, by the way, weren’t always in love with our veggies the way that we are now [as you likely know from our other posts]. Yes, prior to our veggie glory days we did have a shady veggie history–and as kids we were pretty quick to toss our salads off the deck or feed them to the neighbor’s dog the moment our mom turned her back! ;)), we’re all about encouraging a more plant-based diet—but we completely get that sometimes it’s hard to figure out what to eat if you’re used to having meat-based meals. But this delish burger will not take much convincing—it not only tastes amazing and will warm you up– it’s healthy and easy peasy–so perfect for Meatless Monday! We tasted a version of this burger at a local Vegan Café and knew we had to try it—and guess what?! We like ours just as much, if not better! And it cost 1/10 of the price, and was super easy to make, not too shabby! 😉
If your house is anything like ours, soon you’ll be wondering who’s the burglar who stole (well, gobbled up!) this delish guilt-free burger! 😉 Can’t wait for you to try it! Please let us know what you think.
Want more meal and side dish ideas? We’ve got hundreds on this site! Just take a peek!
Here are a few to get you started…
Kale Salad with Warm Roasted Sweet Potato and Carrots
Eat up and enjoy this chickpea burger tonight!
- 1 carrot (medium-large size grated)
- 1 (19 ounce) can chickpeas
- ½ teaspoon lemon zest
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- ¼ teaspoon salt
- pepper (we prefer fresh ground)
- 1 large egg
- 2 tablespoons flour
- 2 teaspoons canola oil
- Peel the carrot and then grate it coarsely and place it a bowl. Zest the lemon and place the zest in the bowl with the carrot.
- Rinse and drain the chickpeas. Place them in a food processor and addthe spices, salt and pepper. Process them just a little bit to create a rough paste. You may need to use a spoon to push some of the mixture into the processor to combine. Then add the carrot, lemon zest egg, and flour and process just a little bit until evenly combined but slightly rugged.
- Add the oil frying pan and heat it over low-medium heat.
- As the oil heats, using your hands divide the mixture into 8 and form “burger” shapes with the mixture. Place the burgers on a plate as the pan heats.
- Once the oil is heated, add the burgers to the pan and turn the heat to medium. Depending on the size of your pan, you may need to fry in batches. Heat the burgers for 2-3 minutes on each side or until golden and cooked through.
- Place burgers on a plate and allow to cool for a moment and then serve!
- We eat these as is, but they go great with some tomato, on a bed of lettuce or on a whole grain bun!
This was amazing good. I left out the egg to make it vegan (but I am definitely not a vegan or a veg-anything) – and used miso instead of salt. The chickpea-miso combo was a great paste, and we ate these atop lettuce. OK, one of my kids ate it as a lettuce wrap – good thinking.
Thank you so much for letting us know! We love the variation you shared, that sounds delicious! And miso is such a smart idea! And the lettuce wrap too! Thank you for sharing! xoox