Prep 10 mins
Cook 10 mins
Very yummy veggie burger! Source: Gourmet, 1997
- 19 ounces chickpeas
- 2 garlic cloves
- 1⁄2 medium onion
- 1 tablespoon fresh rosemary leaf
- 1⁄4 cup fresh flat leaf parsley, chopped
- 1⁄2 cup fine breadcrumbs
- 3⁄4 cup walnuts, toasted and chopped
- 1 large egg
- 2 tablespoons olive oil
- In a colander rinse and drain chick-peas.
- In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined.
- Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined.
- Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
- Cook on the grill or skillet.
Serious issues with this recipe. The mixture will NOT hold together at all with one egg, making it impossible to keep them together when sauteeing. The taste is extremely blahhhh, with the flavor from rosemary coming through as the predominant flavor. This is the only harsh review I've written thus far, but I would hate for other folks to invest the ingredients without knowing what to expect. Sorry.
I made this burger this morning for someone to take along for snacks today. Easy to put together but I couldnt seem to get the burgers to stick together when I was grilling them on my foreman grill. Maybe 1 hour of chilling wasnt enough? nast time I may add more eggs or some other binder to see it that helps. I ended up just stuffing pitas with the crumbled mixture, which was very good (I stole a taste lol). I will try again and see if I can get them to keep their burger shape better.