Spicy Tuesday – Cilantro – Chickpea Burgers
It’s definitely that “Burger” time of the year. We are all looking forward to quick, fast and delicious meals that can ease the transition from the end of summer to back to school. Vacations are winding down, kids are choosing backpacks and deciding just how they are going to make it through to winter break. So instead of making the same ole boring burgers, we wanted to share a healthy and delicious alternative…Burgers made with chickpeas that are meaty-good without the meat!
Speaking of good for you, the cilantro contains high levels of antioxidants and acts as a digestive aid. It has also demonstrated the ability to detoxify heavy metals. This flavorful herb also helps prevent urinary tract infections and has antibacterial effects on bacteria and fungi.
This recipe makes a lot of burgers, so make sure to cook all of them, and then package them up and put them in the freezer for meals-to-go later on. Its so much fun to have a yummy burger already done, to plop in the bun and enjoy!
2 Cans (15 Oz) Chickpeas, Rinsed and Drained
4 Green Onions, Chopped
½ Cup Shredded Carrots
2 Large Eggs
¼ Cup Whole Wheat Flour or *Chickpea or Brown Rice Flour
2 TB Chopped Cilantro
2 Tsp Smoked Paprika
½ Tsp Sea Salt
2 – 3 TB Extra Virgin Olive Oil
12 Whole Wheat Slider Buns
Shredded Napa Cabbage and Tomato Slices
*Green Olive Spread
Step One Place the chickpeas, scallions, carrots, eggs, flour, cilantro, paprika and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Form into 6 burgers and place in the fridge for at least 30 minutes.
Step Two Heat the oil in a large sauté pan over medium-high heat. Add the burgers and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, about 2 minutes more.
Step Three To serve, spread the green olive spread on both sides of the bun, top with Napa cabbage and a juicy fat tomato slice.
Green Olive Spread
1 ½ Cup Pitted Green Olives
2/3 Cup Non Fat Greek Yogurt
1 Tin Oil Packed Anchovies, Drained** OR 1 Tsp of Tamari or Low Sodium Soy Sauce
2 Cloves Garlic
¼ Cup Cilantro, Packed
½ Cup Olive Oil
Step One In the food processor, Chop the olives coarsely, remove and place in a bowl
Step Two Add the yogurt, anchovies, garlic and cilantro to the processor. Pulse to chop the ingredients, and then with the motor running, slowly add in the olive oil. Remove from the processor and add to the green olives. If possible, set aside for an hour to allow the flavors to meld.
*You can easily make this burger Gluten Free by using Chickpea or Brown Rice Flour instead of Whole Wheat. Serve in Bibb Lettuce Leaves or a Gluten Free Roll.