Summer calls for burgers. Beef, turkey, fish, veggie, any kind will do. I've been making some type of burger about once a week lately, and these Thai veggies were a perfect way to mix things up from the traditional flavors. The original recipe is from the Peas and Thank You cookbook, but I've altered it a bit to make it my own, so I can share it here. I was busy complimenting myself on my stellar parenting and cooking skills as I began to serve this dinner at the exact minute before Jon pulled into the driveway. This, of course, resulted in a well-timed freak-out by my sidekick, who just minutes before had been sleeping peacefully, and separate (cold) dinners for us. Ah well, they were still good!
Thai Chickpea Burgers
recipe modified from Peas and Thank You
1 14 oz. can chickpeas, drained and rinsed
1/3 cup oats
1 medium carrot, shredded (about 1/3 cup)
2 broccoli crown stalks, shredded (about 1/2 cup)
2 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, juiced (about 2 teaspoons)
2 garlic cloves, grated (about 2 teaspoons)
2 teaspoons grated fresh ginger
2 Tablespoons peanut, almond, soy nut or sunflower seed butter
Canola oil, for cooking
Toppings: pineapple rings, teriyaki sauce, romaine lettuce
In the bowl of a food processor, grind oats until the texture of coarse flour.
Switch to the grating blade, and shred the carrot and broccoli.
Put the regular blade back in the processor, add the chickpeas, soy sauce, sesame oil, lime juice, garlic, ginger and nut butter. Pulse until well mixed, but chunks of chickpeas remain.
Portion the mixture into four patties, squeezing them firmly so they stick together. Chill patties in the refrigerator for at least 30 minutes. (This is key for all veggie burgers so they stay together while cooking.)
In a skillet, heat canola or cooking spray over medium high heat.
Cook patties about 5-6 minutes per side, until lightly browned and crispy on the outside.
I recommend serving on toasted whole wheat rolls with romaine lettuce, pineapple slices and teriyaki sauce.