These veggie burgers are easy to make and have great taste and texture. The mixture can be made ahead and refrigerated for up to 2 days, and shaped when you are ready to use it.
Servings: 8-10 burgers
Author: Mary Gillespie
Ingredients
1tablespoon/ 15 ml oil
1medium onionfinely chopped (about 1 cup / 250 ml)
2clovesgarlicminced
2cups/ 500 ml chickpeas
1cup/ 250 ml cooked brown rice
1/4cup/ 60 ml lemon juice
1teaspoon/ 5 ml salt
1-1/2teaspoons/ 7.5 ml dried oregano
1teaspoon/ 5 ml cumin
1/4teaspoon/ 1.25 ml ground pepper
2tablespoons/ 30 ml chopped parsley
1medium carrotgrated (about 1 cup / 250 ml)
1/2red bell pepperfinely chopped (about 1/2 cup / 125 ml)
1/2cup/ 125 ml chickpea flouryou can substitute breadcrumbs or oatmeal
1/3cup/ 80 ml cornstarch
Instructions
Heat a frypan over medium-low heat. When the pan is heated, add onions and cook until soft (about 2-3 minutes). Do not let the onions brown: if they start to brown, turn down the heat.
Add garlic and cook 1-2 minutes longer. Remove pan from heat.
Put chickpeas and rice in bowl of food processor. Pulse a few times to break the chickpeas up a bit. Add the remaining ingredients except cornstarch (cooked onion and garlic, lemon juice, salt, oregano, cumin, ground pepper, parsley, carrot, bell pepper and chickpea flour).
Process in food processor until the ingredients are mixed. Process in short intervals and scrape down sides of bowl as needed. The burger mix should not be too smooth - it should still have some texture.
Make burgers with approximately 1/2 cup / 125 ml of the mixture.
Place the cornstarch on a plate or in a flat bowl. Place each burger in the cornstarch, then turn over to dredge the other side. Repeat until all burgers have been coated.
Pan fry burgers in a lightly oiled pan or grill until they are browned and crisp. Turn over to brown the other side. Keep warm until serving.