They're veggie and they're grillable. Win and win, as far as my vote goes. Add in a little easy, and a sprinkle of good for you — yep, we're golden. I've been experimenting with quick burgers, rather than heating up those ol' Morningstars I love so much. Mostly I've had success with ones that I can cook in a pan, but they either explode on the grill or fall apart, disappearing through the grate as I watch. Disappointing to say the least. These burgers take a little arm work with smashing up the chickpeas, but in absolutely no time they are grill ready. And, as you can see from the photo, stayed solid throughout the grilling process.
George tried them and gave a thumbs up, even though he was eating a buffalo burger instead. Whatever. Sometimes it's best to keep these experiments to myself until they're proven yummy. Like this time. Next go round, no backups for George.
Chickpea & Mushroom Burgers
1 red onion, chopped
1 large portabello mushroom, chopped
1 tsp olive oil
1 can chickpeas, rinsed and drained
8 whole wheat crackers, squished into crumbs (I used Ritz)
1 tsp cumin
2 tsp cilantro or parsley, minced
ground black pepper
big pinch of salt
In a large saucepan over medium-high heat, saute the onion and mushrooms in olive oil until they're completely soft. While they cook, put the chickpeas into a bowl with a wide bottom and use a potato mashed to smush them up. Add the onions and mushrooms to the bowl, then the rest of the ingredients. Keep smashing everything together until it's good and combined. Taste a bit for seasoning before you shape it. Divide the mixture into four balls, and pat each into a burger shape, firmly pressing it together. They should feel pretty solid. Grill until charred the way you like it, about 4 minutes per side for me. Eat on a bun with salsa or ketchup.
No comments:
Post a Comment