Chickpea Burgers, obviously vegan or why would I write about it.

I make my fiancé lunch before he goes to work every morning and since cutting meat all he really eats are leftovers from the night before.  I used to make him really wonderful sandwiches with different meats and cheeses, with those options out I looked for something that would make a filling base for a sandwich.

My every day battle is getting both of us the proper nutrition in tasty and interesting ways, these little power burgers do the trick!

 

Makes 8 burger sized patties

15 minute prep

10 minute rest

30 minute bake

 

Ingredients:

Two cans garbanzo beans

One sweet potato (cubed and steamed)

One onion (chopped and caramelized)

One teaspoon each: basil, parsley, oregano, olive oil

One half teaspoon salt and pepper

Two tablespoons cornstarch

 

Method:

Preheat oven to 350

Mix two tablespoons cornstarch with six tablespoons water, set aside

Cube sweet potato and steam until fork tender (I use the microwave)

In medium pan sauté and caramelize one chopped onion in one tablespoon olive oil

Drain and rinse garbanzo beans, mix seasonings together, add to food processor

When ready add sweet potato and pulse mixture several times until it begins to mix

Add the caramelized onion

Scrape sides occasionally and continue to pulse until the mixture begins to stick together

Transfer from processor to mixing bowl, stir in cornstarch

Allow the mixture to sit for ten minutes

Rub coconut or olive oil on baking sheet, form eight patties

Bake twenty minutes, sprinkle oil on top and flip, bake ten more minutes

Serve immediately, or save finished patties in Tupperware for a few days.

 

To reheat:

Heat olive oil in pan on medium heat, add patties and cook til heated through and crispy.  Another one of those recipes that tastes better after 48 hours.

 

 

 

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