Wednesday, July 16, 2008

Chickpea and Brown Rice Burgers

Easy to make and totally delicious. I tried these first as burgers, and then a couple days later made them again but formed little 1 inch cubes instead (for a cube-themed meal!). I served the cubes with a yogurt-cucumber-lime sauce that was pretty awesome too if you're looking for a different option... Enjoy!

1 can chickpeas, drained and rinsed
2/3 C cooked brown rice
2 TBSP oats, chopped finely
1 medium carrot, grated
2 TBSP fresh parsley, chopped
2 TBSP fresh cilantro, chopped
2 medium scallions, minced
2 clove garlic, pressed
1 tsp lemon or lime zest
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten

1/2 C cucumber, diced
2 small tomatoes, diced
1/2 green pepper, diced
1 avocado, chopped
1/4 small red onion, slivered
2 TBSP fresh parsley, chopped
juice from 1/2 lemon or lime
1 TBSP olive oil
1/4 tsp salt
1/4 tsp black pepper

In a medium bowl, mash chickpeas until a course texture is reached. Add brown rice and mash until well combined. Add oats, carrots, parsley, scallions, cilantro, garlic, lemon/lime zest, coriander, salt, and pepper and mix well. Add egg, mix until combined, and refrigerate for 10 minutes.

In a separate small bowl, add all salad ingredients and toss gently. Set aside.

Set oven to 400 degrees. Coat baking sheet with cooking spray, form burger mixture into 5 patties and arrange on sheet. Lightly coat tops of burgers with cooking spray. Bake at 400 degrees for 15 minutes, flip burgers to second side, and bake an additional 10 minutes.

Serve burgers topped with salad. Yum!

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