Prep 15 mins
Cook 20 mins
This is a great veggie burger recipe with a Middle Eastern twist. It's fom Carol McManus, owner of the Martha's Vineyard cafe, "Espresso Love". and was printed in her lovely cookbook, "Table Talk - Food, Family, Love".
- 2 scallions, chopped
- 1 garlic clove, chopped
- 1⁄2 large sweet onion, coarsely chopped
- 2 (15 ounce) cans chickpeas, drained and rinsed (3 cups)
- 1⁄4 cup tahini
- 3 eggs
- 1 medium carrot, chopped
- 1⁄4 cup feta cheese
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup chopped fresh cilantro
- 1⁄2 teaspoon kosher salt
- black pepper, to taste
- 1 1⁄2 cups dry breadcrumbs
- 1 tablespoon olive oil (to taste)
- Set the oven at 300 degrees. In a food processor, combine the scallions, garlic, onion, chickpeas, tahini, eggs, carrot, feta, Parmesan, cilantro, salt, and pepper. Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs.
- Shape the chick pea mixture into 8 patties. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.
- In a large skillet, heat the oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.
- Place the burgers on a baking sheet; keep warm in the oven. Cook the remaining patties in the same way.
These are absolutely delicious just as written, though I will add the zest of one lemon or lime next time in order to completely bring out the flavor of the cilantro. Definitely a nice change of pace from black bean or kidney bean burgers. Thanks for sharing the recipe!!
These burgers were wonderful -- I made a half recipe and had four VERY large patties. They were a great change from my typical black bean burgers. I was initially concerned with the texture, as they seemed slightly dry inside, but I ended up thinking they were just right. They definitely do not require a bun! Also kept & reheated well for lunches. Thanks!