As promised, our next Lenten Meatless Meal is a vegetarian burger. Meatless burgers are something I never really thought I’d ever make. Honestly, they just didn’t appeal to me. That is, until I came across this delicious recipe for chickpea burgers. They were so good that even my meat & potatoes husband enjoyed them.
There are a couple key points to remember if you want these to be a success:
#1 – Spice is your friend! The beans are blander than beef, but a nice kick of spice (green chilies and cayenne) make up for it!
#2 – Don’t expect these to taste just like beef, because they are not! Again, the spices help. Also, be prepared for a texture difference. These are going to be a little crisp on the outside, but creamy in the middle.
If you keep those points in mind, you can treat these just like a regular burger. Toss them on a bun with your favorite toppings and a side of chips or fries and you’re in business!
Vegetarian Chickpea Burgers
Adapted from Rachel Ray
1 (15 oz) can Chickpeas (Garbanzo Beans), drained and rinsed
1 (4 oz) can diced green chilies
1-2 tbsp water
2/3 cup bread crumbs
1 tbsp dried parsley
¼ tsp cayenne pepper
¼ tsp garlic powder
Salt & pepper
2 tbsp extra virgin olive oil
Ketchup & mustard
In a food processor, pulse the chickpeas, green chilies and water until smooth, pushing mixture off the sides as needed.
In a medium bowl, mix together the chickpea mixture, bread crumbs, egg, and spices until well blended. Shape into 3-4 patties. Note: I used a patty press sprayed with cooking spray (the beans were rather sticky)
In a large skillet, heat the oil over medium-low heat. Cook the burgers for 4 minutes. Flip the burgers and cook for 2 more minutes. Add the cheese and cook until melted, about 1 more minute.
Serve the burgers on hamburger buns with mustard and ketchup.