I may blog and cook sporadically, but when I do both, I try to make them good.
Enter these burgers.
What feels like centuries since I said, “I’m going to attempt to make a crispy chickpea burger” has finally turned into a reality.
And, don’t you just love it when it actually turns out?!
It might have been the nice weather in combination with the long weekend, but I finally made it happen.
The stupid thing is, these burgers are ridiculously easy to make. I could have made thousands upon thousands of different chickpea burgers in the time I spent contemplating whether I should do it or not.
- 2 cups precooked chickpeas
- ¾ red pepper, cut into chunks
- ¼ – ½ cup sweet onion, in chunks
- 1 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- salt and pepper
- ¾ cup panko breadcrumbs
*Note: If barbecuing, reduce the breadcrumbs by a bit, since they get somewhat crumbly in the oven, and reducing will help to not dry them out as much.
They were absolutely delicious despite the simple ingredient list. Sometimes I find that the simplest recipes actually work the best. It’s when you start complicating things that you get a flop!
We (the hubby and I) paired our burgers with mashed avocado (with a little lemon juice, salt and pepper), sliced tomatoes and sunflower sprouts. I’d also suggest a good sprouted grain bun as an option, as well!
My only complaint was that I didn’t double the recipe. Since I chose to make 3 big patties, versus more smaller ones.
I seriously don’t think you can ever have too many veggies topped on anything. Period.
Happy Long Weekend to everyone. I hope your weather is an perfect as where I am, and enjoy every bite of these burgers. I know I did 😉