Chickpea Veggie Burgers – Recipe

A simple, satisfying meatless burger has the power to change the world, and these delicious Chickpea Veggie Burgers are contenders, for sure — they’re just as tasty as beef, but so much better for you!

INGREDIENTS

• 1 heaping cup dried chickpeas
• 2 bay leaves
• 1 tsp cumin powder
• 1 tsp onion salt
• 1 tsp garlic powder
• 1 tsp dried rosemary or thyme
• 1 tsp black pepper
• 3 Tbsp tomato paste, sauce, or ketchup
• about 1/2 cup whole wheat flour, or whole wheat pastry flour

INSTRUCTIONS

1. Rinse the beans and soak them in cold water overnight. Drain and put in a large pan with cold water to cover by several inches. Add bay leaves, cumin powder, onion salt, garlic powder, rosemary or thyme, and pepper. Bring to a boil and cook until the beans are tender.
2. Drain the beans, (you should have about 3 cups) remove the bay leaves, and put them in the bowl of a food processor. Pulse about 15-20 times.
3. Add in the ketchup and flour and run the machine until the mixture is combined and holds together when you press it between your fingers. It will be crumbly.
4. Measure out 1/2 cup scoops of the bean mixture, compressing it so it holds together, and flatten with a tortilla press into thin 5-inch patties. You will get six burgers.
5. Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
6. Cook the burgers on a hot grill in a little melted butter until crisp and golden on each side. Flip them gently as they are fragile.
7. Serve on buns with mayo, cheese, onion, tomato, and sprouts.

TIPS:

• There are 2 methods for cooking dried chickpeas.  You can soak the beans overnight in water, or you can bring them to a boil, boil for a few minutes, then turn off the heat and let them quick soak for about an hour.  Then drain, add fresh water, and cook until tender.  I like to add seasonings to the water so the beans absorb flavor while they cook.  Go ahead and salt the cooking water, it’s a myth that it toughens beans.
• An inexpensive tortilla press makes perfectly round, flat, uniform burgers in an instant.  Just place a ball of bean mixture on the plate and press down — they’ll look so professional!  You can use a heavy skillet to get a similar effect if you don’t have a press, and little sheets of waxed paper help keep the burgers from sticking.
• Thin is best, and to get a nice crispy crust make sure to cook the burgers in a little butter on a hot grill.  Flip them gently, they can be fragile.
• A great veggie burger is only as good as its accompaniments.  A fluffy bun, (not too big or thick!) a piece of your favorite cheese, a slice of ripe tomato, a handful of fresh sprouts, and of course a fabulous mayo or sauce are essential!