A number of nourishing ingredients mingle in this baked vegan chickpea 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.
Makes: About 8 burgers
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 medium carrots, thinly sliced
- 2 large celery stalks, strings removed and diced
- 2 cloves garlic, minced
- 1 1/2 cup cooked or one 15- to 16-ounce can chickpeas, drained and rinsed
- 1/2 cup wheat germ, quinoa flakes, hemp seeds,
or quick-cooking oats, or a combination
- 2 teaspoons salt-free seasoning blend (such as Frontier or Mrs. Dash)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Juice of 1/2 lemon (about 2 tablespoons)
- 2 tablespoons tahini (sesame paste)
- 1/4 cup fresh parsley or cilantro leaves
- Salt and freshly ground pepper to taste
Preheat the oven to 350 degrees F.
Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the carrot, celery, and garlic, 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 1/3 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.