Dani made these vegetarian hamburger patties that were actually better than regular hamburgers.
- 2 cans chickpeas
- 2 cups cooked brown rice
- I carrot, grated
- 1/2 large zucchini, grated
- 1 cup grated uncooked sweet potato
- 1/2 white cabbage, chopped/grated
- 1/4 cup fresh cilantro, chopped
- 1 nub of ginger root, minced
- 1 tablespoon coarse sea salt
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 2 tablespoons of oil (for burgers)
- 1/2 onion, minced
- 1/2 cup whole wheat flour
- extra oil (for frying)
- whole wheat buns
1. Drain and rinse canned chickpeas. Place in a covered microwave safe bowel with a tablespoon of water and microwave on high for two minutes.
2. In a large mixing bowl combine brown rice and chickpeas. Use an immersion blender to mix until achieving a pasty consistency.
3. Add grated carrot, zucchini, sweet potato, white cabbage, cilantro, ginger, and spices. Continue blending with immersion blender.
4. Add whole wheat flour and oil and stir with a wooden spoon.
5. Add minced onion and stir with a wooden spoon.
6. Heat about a tablespoon of oil in a large skillet.
7. Form palm-sized patties and place in the skillet. Cook about five minutes on each side, or until golden brown. You may want to cover the pan while cooking to ensure the sweet potato and flour are thoroughly cooked.
8. For non-vegans you can add a slice of colby cheese during the last minute of cooking.
9. Serve on toasted whole wheat or onion buns. These are great with ketchup, mustard, and pickle relish. Also consider adding a slice of onion or tomato. If you’re feeling adventurous spicy dressings like jalapeño mustard also go well.