HEY NOT A BIG FAN OF MEAT HERE HELP PLZ!!?

Question

hey im not a huge fan of meat and just wonderd, can someone tell me a good recipe for chick pea burgers or nugets. thanks!

Answer 1

Ultimate Veggie Burger

Makes 12 mini burgers.

Ingredients:

    2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed

    4 large eggs

    1/2 teaspoon fine-grain sea salt

    1/3 cup chopped fresh cilantro

    1 onion, chopped

    Grated zest of one large lemon

    1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)

    1 cup toasted (whole-grain) bread crumbs

    1 tablespoon extra-virgin olive oil (or clarified butter)

Preparation:

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. 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 twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

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. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Vegetarian Lentil Burger

Makes 12 mini burgers.

Ingredients:

    3 cups cooked black lentils

    4 large eggs

    1/2 teaspoon fine-grain sea salt

    1 onion, finely chopped

    1 cup toasted fine (whole-grain) bread crumbs

    1 tablespoon extra-virgin olive oil (or clarified butter)

Preparation:

Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole. Pour into a mixing bowl and stir in the 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 very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties.  These will be on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

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. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

hope this helps.           good luck and enjoy.