Veggie Burgers (makes 8) From the Boston Globe
I love these veggie burgers. Everything except the last 2 ingredients goes into a food processor! For a gluten-free option, I use gluten-free instant oats as a binder instead of bread crumbs. I have frozen the cooked burgers and they held up nicely. The recipe calls for pan frying. I have oven baked them with good results as well.
2 scallions, chopped
1 clove garlic, chopped
½ large sweet onion, coarsely chopped
3 cups canned chickpeas, drained and rinsed (from two 15-ounce cans)
¼ cup tahini
1 medium carrot, chopped
¼ cup feta cheese
¼ cup grated Parmesan
¼ cup chopped fresh cilantro
½ teaspoon kosher salt
Black pepper, to taste
1 ½ cups dry bread crumbs (I use instant oats-approximately 3/4-1 cup)
1 tablespoon olive oil, or more to taste and extra olive oil for cooking
In a food processor, combine ALL ingredients EXCEPT bread crumbs and olive oil.
Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs and olive oil.
Shape the chick pea mixture into 8 patties.
In a large skillet, heat olive oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.
You may want to keep the first batch of cooked burgers in a warm oven until the rest are cooked. Cook the remaining patties in the same way.
Hints: Add more oil to pan after the first batch has cooked
Handle carefully. These burgers are hearty, but can crumble on the edge
I prefer baking these in the oven: 350 – 375 for approx. 10-15 min. per side or until nicely browned.
photo by oneperfectbite.blogspot.com