Baked Chickpea Burgers
A number of nourishing ingredients mingle in this baked vegan burger. Though it’s tasty enough to be eaten plain as a side dish, it’s makes a great sandwich as well. Either way, try it with Quick Tartar Sauce, whose recipe follows. Adapted fromThe Vegetarian Family Cookbook. Photo by Veggie Lady 4 Life, who alas, no longer publishes.
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 medium carrot, thinly sliced
- 1 large celery stalk, strings removed and diced
- 16-ounce can chickpeas, drained and rinsed
- 1/4 cup wheat germ or quinoa flakes
- 2 tablespoons whole wheat or other whole grain flour,
or garbanzo flour
- 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 cup vegan mayonnaise
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
Preheat the oven to 350 degrees.
Heat the oil in a medium-size skillet. Add the onion and sauté over medium heat until translucent. Add the carrot and celery and sauté until all the vegetables are tender and golden.
Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.
Drop by heaping 1/4 cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently. Bake for 30 minutes, flipping each burger after 20 minutes. Serve on bread or rolls or on their own; either way, they’re made even more delicious with Quick Tartar Sauce, following.
Quick Tartar Sauce
Makes about 2/3 cup
- 1/2 cup vegan mayonnaise
- 1 tablespoon sweet pickle relish
- 1 to 2 teaspoons prepared mustard, or to taste
Combine all the ingredients in a small bowl and stir together until well blended.
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