Prep 10 mins
Cook 10 mins
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).
- 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
- 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.
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!