Chickpea Veggie Burgers
January 25th 2011 19:38
The vegetarian burger is a challenge. I've said it before. And, as I've said before, it's about getting the texture right. Not crumbly, solid, and tasty, of course. The following recipe is my take on Mark Bittman's, which is as close as it gets to perfection.
Bittman blogs on food for The New York Times. He has a down-to-earth style, offers solid culinary advice and got his start working for the same Connecticut-based newspaper I did. I got started as a journalist working as an arts writer for The Fairfield County Advocate. Bittman launched his career as a food writer working for its sister paper, The New Haven Advocate.
I like Mark's recipe, but have added a dash of color with the ingredients of carrots and parsley, and an extra zing with Tamari, which always seasons uniquely. It is a favorite ingredient. While you can make the veggie burger with other kinds of beans, chickpeas brown nicely, so try them, and use fresh chickpeas. Rachel Ray would whip them out of a can, but you can do better. And there will be a difference in the quality and taste.
To make four healthy patties, you will need two cups of well cooked chick peas, one medium onion, 1/2 a cup of rolled oats (not the instant variety), 1 egg, 1 carrot, a handful of croutons, 1 tablespoon of chili powder, tamari, pepper, and fresh cut parsley.
Place the ingredients in a food processor and blend them, but not into a puree. Next, moisten your hands and shape the mixture into patties. You can store them in the fridge or place them on a pan and fry them in olive oil. Turn after five minutes, and cook until both sides are nicely browned and firm.
I like my veggie burgers in a bun with plenty of ketchup, and coleslaw on the side.
Bittman blogs on food for The New York Times. He has a down-to-earth style, offers solid culinary advice and got his start working for the same Connecticut-based newspaper I did. I got started as a journalist working as an arts writer for The Fairfield County Advocate. Bittman launched his career as a food writer working for its sister paper, The New Haven Advocate.
I like Mark's recipe, but have added a dash of color with the ingredients of carrots and parsley, and an extra zing with Tamari, which always seasons uniquely. It is a favorite ingredient. While you can make the veggie burger with other kinds of beans, chickpeas brown nicely, so try them, and use fresh chickpeas. Rachel Ray would whip them out of a can, but you can do better. And there will be a difference in the quality and taste.
To make four healthy patties, you will need two cups of well cooked chick peas, one medium onion, 1/2 a cup of rolled oats (not the instant variety), 1 egg, 1 carrot, a handful of croutons, 1 tablespoon of chili powder, tamari, pepper, and fresh cut parsley.
Place the ingredients in a food processor and blend them, but not into a puree. Next, moisten your hands and shape the mixture into patties. You can store them in the fridge or place them on a pan and fry them in olive oil. Turn after five minutes, and cook until both sides are nicely browned and firm.
I like my veggie burgers in a bun with plenty of ketchup, and coleslaw on the side.
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