We can’t stop making vegetarian burgers!
On one of the days we decided to have the burgers, we hadn’t presoaked any chickpeas. It turned out that wasn’t a problem.
Here’s what T did to revise our vegetarian burgers:
- Wash the chickpeas. Put chickpeas in almost boiling water, cover and set aside on the counter for about 3 hours. This will soften them sufficiently for food processing. (Taste one to ensure it’s soft all the way through.)
- For ½ c dried chickpeas, use 3 Tbsp flour and the tiniest pinch of cumin because you know you want to use cumin*… (If the pinch is small enough, it can’t be detected by someone with a cumin sensitive palate.)
- Omit the oil from the chickpea mixture.
- Form the patties edit: It’s a good idea to make the patties as thin as possible. and place them in a barbecue burger basket, if you have it. Brush the patties liberally with oil.
vegetarian burger recipe (use black beans, Romano beans and/or chickpeas)
These burgers really are good. So good that we’re having them again tonight with pita bread instead of hamburger buns (we’ve run out of hamburger buns). We’ll make the pita on the barbecue. And tonight’s vegetarian burgers are going to be a combination of chickpeas, kidney beans and black beans.
We’re not going to do onion rings this time, but there will be corn on the cob.
Mmmm!! I can’t wait. What would a Labour Day long weekend be without a barbecue?!
* My original “no cumin in the vegetarian burgers campaign” didn’t go over too well. I believe the words were, “You CAN’T taste the cumin. You’re just saying that because you know it’s there.” But the major reduction in the amount was much better and once I had all my toppings on my burger, I could not taste the cumin. (The only reason I knew it was there at all was because I tasted it the first time we had vegetarian burgers.)