Lately I’ve been enjoying veggie burgers for lunch. They give you energy and keep you full so you don’t hit that afternoon slump or snack attack come 3pm. Plus, most of us could stand to cut back on the meat in our diets. Have you read anything by Michael Pollan or seen Forks Over Knives? Interesting stuff. I don’t think I could ever give up that first bite of a juicy cheeseburger but I could definitely try to reduce my meat and animal product consumption overall. What do you guys think?
Whether you’re an omnivore, vegetarian, or vegan, you’ll like these burgers. They’re nutty and crisp on the outside. Serve them with whatever you please!
Taste: Tangy, nutty, all around savory.
Texture: The burgers are thick and slightly crisp on the outside and tender inside. Not exactly like meat but definitely good in its own respect.
Ease: Really easy. I was afraid the burgers would be hard to shape and fall apart but they’re actually easier to cook than hamburgers!
Appearance: Sorry Patty, but you’re pretty plain.
Pros: Full of fiber and other healthy things, easy, filling.
Cons: Nothing can ever replace meat but as long as you’re not expecting this burger to taste like meat, I think you’ll enjoy it!
Would I make this again? Yes.
How to make Chickpea-Brown Rice Burgers
2 cups cooked and drained chickpeas
1 cup cooked brown rice
1 shallot, minced
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon ground cumin
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
Dijon mustard, for serving
Lettuce and any other accompaniments, for serving
Puree chickpeas and brown rice in a food processor until a thick paste forms. Transfer paste mixture to a medium bowl and stir in shallot, garlic, parsley, and cumin. Season mixture to taste with salt and pepper. Form into four 1/2-inch thick patties.
Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side.
Spread mustard on each patty and serve hot with any accompaniments.
Adapted from Whole Living January/February 2012
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