It's meatless Monday!!! I recently made veggie burgers for the first time and I am a big fan now! They were very easy to put together and very tasty. Feel free to jazz these up any way you want as this is a pretty basic recipe. I could see using tzatziki sauce instead of plain yogurt (here's a recipe). You could also top these with guacamole! If you wanted to make an Italian twist substitute parsley for the cilantro and top them with provolone or mozzarella cheese and a smear of pesto! The possibilities are endless!
Chickepea Burgers with Tomato Salad (adapted from Every Day with Rachael Ray, October 2013)
5 hamburger buns
2 (16 oz.) cans chickpeas, drained and rinsed
3/4 c. cilantro
1 large egg
1 large red onion, finely chopped
Salt and pepper
1 lb. roma tomatoes
1 T. + 2 t. extra virgin olive oil
2 t. white wine vinegar
1/4 c. plain Greek yogurt
1 head butter lettuce
In a food processor, pulse 1 hamburger bun into crumbs. Mix 1/2 c. of the crumbs (reserving the remaining crumbs for future use - I froze mine) with chickpeas, cilantro, egg, 1/3 c. red onion and
1/4 t. each salt and pepper until combined but still chunky. Form into four patties.
Cut the tomatoes into large chunks. In a medium bowl, toss the tomatoes with the remaining onion, 2 t. olive oil, vinegar, 1 t. salt and 1/2 t. pepper.
In a large skillet heat 1 T. olive oil over medium heat. Cook the patties until golden brown and crisp, about 3-4 minutes per side. Meanwhile, split and toast (although, not as toasty as my picture here) the remaining 4 buns. Slather the bun bottoms with yogurt; top each with a patty, lettuce and a bun top. Serve with the tomato salad on the side.
4 servings (518 calories each serving) according to my calculator on loseit.com
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