Vegetable Burgers
"I just LOVE trying different vegetable burger recipes. They are all just slightly different. This is one I've adapted from a recent edition of the Australian magazine 'Women's Day'. This is a recipe which offers the scope for varying the ingredients to suit individual tastes."
photo by Kree
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
4 burgers
- Serves:
- 4
ingredients
- 2 (300 g) cans chickpeas, rinsed and drained
- 2 tablespoons water
- 1⁄4 cup olive oil
- 1 medium onion, finely chopped
- 1 leek, chopped
- 4 garlic cloves, finely chopped
- 1 1⁄2 teaspoons ground cumin
- 50 g baby spinach leaves, chopped
- 1⁄2 cup tasty cheese, finely grated
- 3 baby carrots, grated
- 2 eggs, lightly beaten
- 1⁄4 cup wheat germ
directions
- Place the chickpeas and water into a food processor, and process until the mixture is the consistency of a coarse paste.
- Heat 1 tablespoon of olive oil in a large non-stick pan over a medium heat, and sauté the onion, garlic and leek until they have softened, about 4 minutes; then add the cumin and sauté, stirring, for another minute; then add the chopped spinach for about 1 minute, still stirring, until the spinach begins to wilt.
- In a large bowl, combine the chickpea paste, onion mixture, cheese, carrot, eggs and wheat germ; and season to taste; then shape into 4 even-sized patties.
- Heat the remaining oil in the same pan that was used earlier, and cook the burgers until golden, about 2 minutes on each side; then drain on paper towels.
- Serve in a crispy roll with hummus or tzatziki and salad greens.
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Reviews
-
These are a nice change from the usual storebought veggie burgers. The chickpeas, veggies, and cheese (or soy cheese in my case) gave these a delicious flavor. I did use the veggies suggested, omitting the leek. I also used Egg Beaters in place of the eggs and bread crumbs in place of the wheat germ. I cooked them in Pam instead of the 3 Tbsp oil to lighten things up a bit. I had some trouble getting these to be a "burger"-like consistency, as they were quite mushy, but they were much better after I added some extra breadcrumbs. Overall they were very tasty, and I plan to play around with them again soon!
Tweaks
-
These are a nice change from the usual storebought veggie burgers. The chickpeas, veggies, and cheese (or soy cheese in my case) gave these a delicious flavor. I did use the veggies suggested, omitting the leek. I also used Egg Beaters in place of the eggs and bread crumbs in place of the wheat germ. I cooked them in Pam instead of the 3 Tbsp oil to lighten things up a bit. I had some trouble getting these to be a "burger"-like consistency, as they were quite mushy, but they were much better after I added some extra breadcrumbs. Overall they were very tasty, and I plan to play around with them again soon!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
