Recipe by evelyn/athens
Healthful and easy to make. You'll never even miss the meat (as long as you keep an open mind and enjoy them for what they are and not as a substitute for meat).
Top Review by *Petunia*
These were good veggie burgers. Like you said,they're no meat substitute. Next time I will skip the cinnamon as I thought it stole the show. I will spice them up a bit with tabasco maybe. Thanks for the recipe Evelyn!
- 2 cups cooked chickpeas
- 2 eggs
- 3⁄4 cup grated smoked cheddar cheese
- 1⁄2 cup pecans, finely chopped
- 1⁄2 cup fresh breadcrumb (cooked brown rice can be subbed for the breadcrumbs, but it has to be overcooked)
- 1⁄2 cup grated carrot
- 1 small onion, minced
- 1 clove garlic, minced
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon cinnamon
- 1 pinch ground red pepper
- salt & freshly ground black pepper, to taste
- 1 tablespoon soy sauce
- 2 spring onions, white and green parts,minced
- 1 1⁄2 teaspoons ground coriander
Directions See How It's Made
- In a food processor, combine chickpeas and eggs and process until pureed.
- Turn out the puree into a bowl and add the cheddar, pecans, breadcrumbs, carrots, onion, garlic, spices,salt, black pepper, soy sauce, scallions, and coriander.
- Chill, covered, 2-3 hours.
- When youre ready to cook the burgers, form the mixture into 6 4-inch patties.
- If youre baking the burgers, preheat the oven to 350F and lightly oil a baking sheet.
- Place the patties on the sheet, brush with a little olive oil, and bake 20 minutes.
- If youre sautéing the burgers, heat a little oil in a large frying pan over medium-high heat.
- When hot, place the patties in the frying pan and sauté 3-4 minutes on each side, or until a browned crust has formed.
- Serve with toasted buns, tomato slices, crisp lettuce, and pickle strips.