A new version of a veggie burger made with chickpeas. Then elevated with flavors like sun-dried tomato, feta and basil. A true Grecian bite.
Yields 4 servings | Prep Time: 20 minutes | Cook Time: 10 minutes
1 can (15oz) chickpeas, drained and rinsed 1/4 cup roasted red peppers, chopped 2 eggs, lightly beaten 5 tbsp (1oz) Panko bread crumbs 1/4 tsp garlic, minced 1/4 cup basil, chopped 1 tsp ground cumin 1/4 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp salt 4 oz crumbled feta 1 tbsp olive oil, to sauté Sun Dried Tomato Pesto (see recipe) Avocado, sliced for garnish
Directions
1. In a food processor, pulse the chickpeas until finely chopped. Transfer them into a large bowl and add red peppers, eggs, Panko, garlic, basil and spices. Using your hands or a spatula, mix until well combined and then fold in feta. Form into patties.
2. In a large pan, pour a tablespoon of olive oil (or left over reserved oil from the pesto) on the bottom and heat to medium-high. Add the patties and cook, about 3-5 minutes per side, until golden brown.
3. On bread of your choice (I like using a good brioche), add the cooked patty and top with tomato pesto and avocado slices. Serve immediately.
Note: This recipe can also be done using a pound of ground chicken or turkey in lieu of chickpeas. When cooking, make sure the patties are cooked through entirely before serving.