Burger eaters of the world, rejoice! – another veggie burger recipe

Chickpea Spinach Veggie Burger

Chickpea Spinach Veggie Burger

As I write this, I am thinking that us vegetarians have a huge advantage over the carnivores when it comes to burgers. While they can choose between whether they consume a cow, turkey or chicken between their rolls of bread, we can pretty much come up with any number of combinations of grains and vegetables to convert to a patty.

Lukas Volger is clearly a person who thinks the same way I do and he has written an incredible book called “Veggie Burger Every Which Way”. Do check it out. Looking to make something beyond the usual MorningStar and Gardenburger patties, I had ventured into making a few different kinds of patties (look here, and here, and here, and here). Last time I made veggie burgers though, I tried one of Lukas Volger’s recipes. Being Indian though, I thought the seasoning in the patty needed help so I spiced it up a little. Here is my take on his recipe. It was pretty darn good, even if I say so myself.

Chickpea Spinach Burger with Salad and Baked Sweet Potato Fries

Chickpea Spinach Burger with Salad and Baked Sweet Potato Fries

INGREDIENTS (for 6-8 patties)

2 Tbsp Olive Oil

1 Tbsp  cumin seeds

2 cloves garlic – minced (foodydoody variation)

1/2 onion – minced (foodydoody variation)

1 1/2 cups cooked chickpeas/garbanzo beans

5 oz frozen or fresh spinach

2 eggs

Juice of 1/2 lemon

1 tsp salt

1 tsp garam masala (foodydoody variation)

1/3 cup besan (chickpea or gram flour – widely available at any Indian grocery store)

STEPS

1. Heat 1 Tbsp of oil in a saucepan. Add the cumin seeds till they start to brown.

2. Add garlic and onion and brown.

3. Add spinach and cook till it is wilted completely.

4. Cool and squeeze water out of the spinach.

5. Meanwhile, make a chunky hummus out of 1 1/4 cups of chickpeas, salt, eggs and lemon juice in a food processor.

6. In a large bowl combine the spinach and the chickpeas and add the leftover chickpeas. Mash coarsely with a potato masher.

7. Add the garam masala and fold in the besan (chick pea flour). The mixture should be a little sticky but very workable. Fashion into patties.

8. Heat 1 Tbsp on a non stick skillet/frying pan and pan fry the patties till they brown on both sides.

9. Now put these patties on a cookie sheet and finish them off in a 400F preheated oven for about 12-15 minutes.

NOTE: You can make the patties like I described above and keep the in the fridge or freezer. When ready to serve, nuke them/thaw them and then reheat on a non-stick frying pan.

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1 Comment

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One response to “Burger eaters of the world, rejoice! – another veggie burger recipe

  1. Pingback: Beet and Lentil Burger | foodydoody

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