We’ve been making these veggie burgers for like 6 years. I have used a food processor to help with the grating and blending… but I’ve also used regular blenders and even my hands to mash up those chickpeas! So, whatever your kitchen equipment – find a good friend and share your heart as you make these amazing burgers! Use organic everything if you can!
The night I made these my brother Liam and sis in-law Rachel popped over… so they shared dinner with us! They are currently serving in a Township in South Africa, doing radical things that are changing lives. check out their blog at www.liamandrachel.com
Ingredients
1 can Chickpeas
1 Zuchinni, Grated
1 Carrot, Grated
1 Sliced Red Onion
2 Garlic Cloves
1/4 cup Sesame Seeds
1 Red Chili
3 tbsp Olive Oil
1/4 cup Parsley, Chopped
Juice and Zest from 1 Lemon
1 tbsp Braggs Amino Acids
Adding in Later1 cup Rolled Oats
1 Egg
Yellow Corn Meal Flour
Instructions
Grate the zucchini and carrot, finely sliver the onion and then sauté for 3-5 minutes in a little olive oil. You want them to be soft but not browned.
Meanwhile, add into your food processor or blender chickpeas, garlic, sesame seeds, red chili, parsley, juice and zest from lemon and Braggs ameno acides. Pulse this just until the chickpeas are chopped up. You don’t want to go too long and turn it into a paste!
But it might taste good… Like a flavored hummus. anyway…
To that, add your cooked veggies. Pulse this together until just mixed and tip into a large bowl.
To this add rolled oats and egg and mix together with your hands. It will be quite wet but that's OK.
To form the burgers, dip your fingers in the cornmeal and shape into palm sized patties. I sprinkle cornmeal on both sides, it holds them together better.
Place these directly on a hot griddle or frying pan, which has a drizzle of olive oil in it. cook for 4 minutes on each side, or until nicely browned
.I almost never serve these with a bun, but a nice whole wheat or spelt bun would work great. Here I’ve used Avocado, rocket, grilled red pepper, red onion and mayo with it. And of course the Sweet Potato Wedges. So amazing.
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