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Chickpea Burger Recipe
May 23, 2003
Bless Todd English and Sally Sampson for giving us an alternative to the Boca Burger. Don't get me wrong, I truly believe the Boca Burger is some kind of miracle of nature--but after eating one at just about every BBQ for the past 7 years, I think I can speak for most vegetarians when I say, we could all use a break.
These Chickpea Burgers were great, and a big hit around the house. They also opened my eyes to a whole world of possibilities. This particular recipe had a Middle East bent to it, with the Chickpeas, a bit of tahini, etc. But I don't know why you couldn't try say, a Southwest version with pinto beans, corn, peppers....The concept in general is great, and appears to be flexible. Here is how it works...
You make a base in the food processor. Throw in the beans, tahini, eggs, scallions--whirl them till there are no more lumps. Then you stir in the rest of ingredients, in this case chopped onions, cilantro, and the toasted bread crumbs. Now you have enough mixture to press into 6 giant patties.
My were a hair on the dry side, but I think a splash or two of water (or a bit more egg) would have solved that problem. I cooked this first batch in a skillet, but I think they might do alright over a grill (low heat/long cooking time).
The uncooked patties also look like they might freeze pretty well, so next time I will make a double batch and keep some handy.
To feature an actual recipe taken from a cookbook, it is best to request permission from the publisher or author. In the early days on 101 Cookbooks, I would tell people where to find the recipe, but not feature the recipe itself. Eventually I began to request permission to run the actual recipes, but this wasn't one of them. The majority of entries on 101 Cookbooks will have the recipes attached, this just happens to be one of the ones that doesn't. My apologies!
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