• Becky Berberich

Easy Chickpea Burger Base


Sometimes you have too many ideas and not enough time. In this case I've been working on ideas for meal plans and I could not settle on a type of burger to try. Admittedly I don't make veggie burgers a lot but with the summer coming up my mind is leaning grill. What I ended up making was a pretty versatile burger base that let me make two different iterations quite easily.

Option 1) Traditional base burgers with some easy savory spices

Option 2) Spicy peanut cilantro burgers


(*above is the spicy peanut cilantro burgers as a salad add on)

These burgers did a few great things:

- They're very neutral so you can flavor them tons of different ways

- They stick together very well so you don't have to worry about them falling apart

- They get crispy in a pan without added oil

First and foremost: People really fork mash their chickpeas to make burgers? Stop that. You own glasses right? Smash them with the bottoms of your glasses. In my case, promotional whisky tumblers I acquired for free a few years back


The bottom of it is a solid half inch of glass and it goes way faster and does a way better job than a fork that is weak, bendy, and lame.

Next up: Binder.

Went to T.J.'s to get my chia seeds and they were out! So for the first time (gasp!) I tried a flax egg. I'm not gonna lie, it worked and I expected it too and I don't have anything exciting to report other then that I still like chia seeds better, even if they leave noticeable black dots in things you make with them.

Once the binder was mixed in it was just my add ins that solidified the base so here you go: a super easy, much less processed version of a veggie burger that you can bend to your taste will.

Ingredients:

- 1 can garbanzo beans/chickpeas water drained

- 2 Tbs flax mixed with 1/3 cup water

- 1/4 large onion diced

- 3/4 cup panic bread crumbs

- 2 tsp salt

Instructions:

Step 1: Mix flax egg with water and set aside

Step 2: Dice onion and start it on it's journey to becoming lightly brown over medium heat on your stove

Step 3: Mash garbanzo beans/chickpeas till well mashed

Step 4: Put flax egg, salt, and onion over bean mash and incorporate till it's all well mixed

Step 5: Stir in bread crumbs and let sit for 2 minutes. Those bread crumbs will stiffen everything up and make it possible for you to pan cook or gill these without them falling apart


To make my iterations:​​

For the spicy cilantro peanut burgers I added 1 Tbs of this spice mix from T.J.'s I've never tried. I will sincerely pick up anything that is a flavor I've never directly tried and this one seemed to have a lot of savory flavors that would go well with peanut and I was feeling adventurous on burger night. I put 1 Tbs this this and 3 Tbs PB2 in half the mixture of burger base and while it might make a great burger with some interesting sauce, I loved it just as a chick pea patty with salad, as pictured above.

For the traditional I went with common spices:

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp smoked paprika

- 1 tsp dried mustard

I honestly liked the traditional one more as a veggie burger. I only have pictures of them sautéing in the pan but I ended up eating one after they were done even though I'd already eaten dinner.


This base would work well for many burgers and I'm 100% interested to hear what ideas you have to add to the burger mix!

Nutritional info: 1/6 of the burger base or 1/3 cup of the final mash; Calories 121, Fat 1.7 g, Fiber 4.7 g, Protein 5.1 g, Carbohydrates 21 g


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