The classic American meal served to millions across the country and world got a makeover today in my kitchen. It got the vegetarian, cow-dairy-free, gluten free makeover. And got paired with fries of a completely different nature. A truly amazing lunch.
I’d been doing some research on vegetarian burgers, and know that I love chickpeas, so I thought combining some recipe ideas and adding a little ‘zest’ of my own might do the trick. So I give you, Chickpea Burgers + Dijon Zucchini Fries.* (see end of post)
Chickpea Burger (Makes 6-7 patties)
- 1 15 oz can chickpeas, drained, rinsed and patted dry
- 1 tbsp ground cumin (or more…)
- 1/2 tbsp ground corriander
- 1 1/2 tsp cayenne pepper
- 2 tbsp lemon juice
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/8 cup dried parsley
- 2 tbsp goat feta cheese
- 2 packets instant oatmeal (original) – if you have old fashioned oats on hand (which are better for you, and I didn’t), then use 1/4-1/2 cup.
- 1 egg, beaten
- salt & peppa
Chop up the onion, mince the garlic, and saute in 1 tbsp EVOO until soft, and starting to brown. Then, in a food processor, put chickpeas, cumin, corriander, cayenne pepper, lemon juice, 1/2 tbsp EVOO, onion & garlic, parsley, goat feta cheese, egg, and salt & peppa. Blend until its mostly smooth – I like to leave some chunk though, for texture.
Pour mixture into a bowl and add 1-2 packets off instant oatmeal. Mix in until its not quite as sticky. Then roll dough into 6-7 balls, and flatten into patties. Place patties on a plate covered in seran wrap, and cover before chilling in the fridge for 15-30 minutes – or until the patties are firm.
Then, spray a little EVOO on a griddle/frying pan, and heat. Once the pan is hot, cook the patties until the bottom side is golden brown – then flip over and do the same.
Serve on a bun (if you like), or alone (like me – yay gluten free) with ketchup + dijon mustard and a side of Dijon Zucchini Fries. Enjoy.
Dijon Zucchini Fries
- 5-6 small zucchini, sliced long ways (and in half)
- 1 tbsp dijon mustard
- 2 tbsp EVOO
- 1 tbsp basil
- salt & peppa
Preheat oven to 450. Mix the dijon mustard, EVOO, basil and salt & peppa. Toss the zucchini in the blend and place on a cookie sheet covered in tinfoil (helps with cleanup!). Once the oven is heated, bake for 20-25 minutes, depending on how hot the oven is and how crispy you like your fries.
Serve with Chickpea Burger. Enjoy.
The burger was delicious. It was getting a little crumbly (I think I added too many oats – I used the full two packets and probably should’ve stopped at 1 1/2), but it was a great mixture of flavors. Though, I do love anything that has cumin in it. And I loved the addition of goat feta. I might even consider adding more next time to get more flavor… or how about a goat feta stuffed chickpea burger? Mmmmm.
I didn’t quite cook the zucchini fries all the way and mine were a bit moist – but I think if I had let them cook for a full 20-25 minutes (I was hungry, and impatient once my burger was done so I took them out early), they would’ve been much better.
Now I’m off to finish up some work, and then go for a bike up the mountain to get in a long swim before heading back to work. Happy Windsday!
How do you like to change up the classic American meal?
*Since I’ve had some questions on the chickpea burger recipe, I give you full disclosure: the ratios of the staples for the burger — the chickpeas, oats, & egg all came from other recipes I had been looking at. As for the additional flavors…those come from me.