Life in Barcelona is treating me well and I’m enjoying the newness of everything here. I’ve been very busy working on my Rouxbe Plant Based Cooking Certification course and learning so much about cooking without any animal products. The Man isn’t complaining either – there’s a lot of tasty food around the house these days. This week I’m doing the breakfast unit… it’s going to make for some weird dinners, I can tell you that much!
Last week one of my assignments was to use one type of bean in two different ways. After careful consideration I decided to make chickpea tacos and garbanzo bean burgers! The recipe for the burgers comes from Anne Lindsay’s wonderful cookbook: New Light Cooking, which was recommended to me by my very good friend Laura. I jazzed up the ensemble with some melt-in-your-mouth caramelized onions – YUM.
I’ve made these a couple of times before and they are a solid veggie burger that can be thrown together without much fuss. Going forward I’d like to experiment with some additions to make the texture a bit less mushy – I promise I’ll post updates! The recipe is pretty faithful to the original, although it has a few tweaks here and there.
You’ll need to juggle making the caramelized onions and the patties. If you’re concerned about timing, make the onions first and heat them up before serving.
I’m super happy to be bringing these bad boys to Fiesta Friday #63 hosted by the Novice Gardener!
Recipe makes 6 burgers.
- 3 yellow onions, sliced (I suggest you cut the onion in half and then slice, not too thinly)
- 5 tbsp of vegetable oil
- 1/2 cup vegetable stock
- 2 tsp olive oil
- 3 green onions (greens + whites), chopped
- 2 cloves garlic, chopped finely
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 cup diced green peppers
- 1/2 tomato, diced
- 410 gr/14.5 oz of chickpeas (you can use canned if you want)
- 1/3 cup fine dry breadcrumbs
- Small bunch of cilantro, chopped
- Salt and pepper (to taste)
- Burger buns, toasted (wholewheat or with grains if possible)
- Tomato slices
- Crisp lettuce leaves
- Pickle slices
- Anything else you like on your burgers!
Start by tackling the caramelized onions – these will take about 45 minutes to make. Warm a large heavy bottomed pan (medium to medium-high heat), add the vegetable oil and the sliced onions. Stir to coat the onions in the fat. After a few minutes the onions should start to sizzle gently – if they are sizzling like crazy, turn the heat down. The key here is patience – like I said, this process should take about three quarters of an hour. There are just some things that can’t be rushed. Stir the onions regularly and watch as they start to brown.
Now you can get going with the veggie patties. Heat the olive oil over medium/medium-high heat and saute the green onions with the chili powder and oregano for a couple of minutes, or until onions are soft.
Add the garlic, stir well for about 30 seconds or until the garlic is fragrant.
Toss in your green peppers and tomatoes and stir. Keep cooking and stirring occasionally until the peppers are tender and the liquid from the tomatoes has evaporated.
Put the chickpeas together with the pepper mix (be careful not to burn yourself) in a food processor and blend.
Move mixture to a bowl before stirring in the breadcrumbs, cilantro, salt and pepper.
(Note: You’ve been stirring your onions, right? Good. They should be well on their way by now. You’re almost there.)
Shape chickpea mix into 6 patties. Don’t make them too thick.
Heat a non-stick pan over medium-high heat and put the patties on to cook. Flip occasionally.
While the patties cook, turn your attention back to the caramelized onions. They should be brown and very soft by now. When they look ready (as in, much longer and they would burn), deglaze the pan with the vegetable stock – really get in there and scrape the bottom the pan with a wooden spatula. All of those sucs are going to make your onions taste like heaven. Stir well and keep cooking until all the liquid has evaporated. Reserve and keep warm until burgers are done.
The burgers shouldn’t take too long to cook – maybe 10 minutes provided your pan isn’t too hot. You know they’re good to go when the tops are nicely browned and they are heated through.
Place your patties onto the burger buns and top with caramelized onions, pickles, lettuce and tomato. Add a good squirt of ketchup and mustard.