Let me preface this by telling you about last night's pre-dinner conversation.
Husband: So, what are we making for dinner?
Me: Veggie burgers.
Husband: Why didn't I just pick up some veggie burgers when I was at the store?
Me: Because I have nothing to blog about tomorrow.
Husband: So we are sacrificing what could be a great dinner on an experiment for the sake of your blog?
Me: Yes, now mash these chick peas.
****30 minutes later****
Husband, as he finishes his first of two burgers: This might have to be a regular thing, these are so good.
Ha! So veggie burgers are something I've been wanting to make since learning about GMOs and realizing that something like 90% of the world's soy is genetically modified. Of course, you could buy soy-free veggie burgers, but everything is better in its homemade version, right? Right. In this case, the key is the hot pan in enough olive oil because it makes them nice and crunchy on the outside. The chiles are also key because they give the burgers an unexpected kick of spice. I loved these!
Here's what I did:
2 cans of organic chick peas, rinsed.
5 green chiles
2 carrots, grated.
2/3 cup organic whole wheat bread crumbs
1 tablespoon of cumin
salt and pepper to taste
First, mash the chick peas (or use a food processor if you've got one). Dice the chiles and add them to the chick peas along with the grated carrots. Add the spices and an egg, and mix together. Then slowly add the bread crumbs. I used just under 2/3 cup because I felt like the full 2/3 cup would make them too dry. Shape into patties and drop onto a very hot skillet with olive oil. Fry for 4 minutes on each side. I served them on bread with fresh hummus and avocado. They were delicious!!