Chickpea Veggie Burgers

I don't know how this is possible, but I have never made a veggie burger from scratch before today. For 17 years it's been Boca, Dr. Prager's or some other variation of the frozen hockey puck variety. With all the veg coming in lately via our CSA share, we are up to our eyeballs in refreshing, cool summer salads: cucumbers and red onions tossed in apple cider vinegar and a little water; cole slaw with cilantro, chives and oil and vinegar; chilled steamed beets to be layered with slices of fresh goat cheese and drizzled with olive oil and balsamic... These things don't exactly pair well with a pasta dish, so it seemed like a good time to try my hand at a veg patty worthy of their company.

Apparently I saved myself years of trial and error by starting with a good source from which to improvise. And improvise I will. If the basics are really chickpeas, eggs and breadcrumbs, then a lush palette of veggies, herbs and spices await. For the first time around I kept it simple.

(I suppose if we're feeling gluten-free the breadcrumbs can be swapped out for the quinoa flakes.)


1 1/2 c canned chickpeas, drained and rinsed
2 large eggs
1/4 teaspoon fine-grain sea salt
1/3 c chopped fresh parsley
1/4 c red onion, chopped
1/2 cup bread crumbs
1/2 tablespoon extra-virgin olive oil

Combine the chickpeas, eggs, and salt in a food processor (VitaMix). Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the parsley and onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into four patties.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Add slices of cheese in the last few minutes and cover to melt.

Serve with slices of avocado and mayo & dijon on the side. (Of course millions of other toppings abound.)

Makes 4 burgers.