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Thursday, May 21, 2015

Chickpea kale burger

Chickpea kale burger

Let me start this recipe off by saying a couple of things.  First of all, if you don't already know, I don't like to make recipes that keep me in the kitchen for less than 5 minutes.  I try and make them easy to follow, but this recipe does require a little time and effort.  The end result will be worth it, and it makes enough that you will have a couple meals out of it.  Secondly, please follow the recipe as is the first time, and then explore and make it your own.  I encourage this for any recipe.  Making it your own is the way to make you love the recipe even more.  I know many recipes I have followed were great, but my mind goes further and I explore new options.  
This recipe is "hands on" and gives you the chance to take out some frustrations, as you will see in the instructions.  
One thing that sets this recipe apart, is that you add the beans while you are cooking everything else.
 

Ingredients:

1/2 yellow onion, peeled and chopped small
1/2 red bell pepper, seeded and chopped small
4 cloves garlic, peeled and smashed, chopped fine
4-5 large mushrooms, cleaned and chopped small
1 medium carrot, peeled, cut into fourths lengthwise, and sliced thin
1 15oz. can chickpeas, drained and rinsed
1 medium eggplant, washed and cubed into 1/2 inch cubes
1 bunch tuscan (dinosaur) kale, removed from vein, washed and chopped small (about 3 cups) 
1 tablespoon onion powder
1 tablespoon garlic Mrs. Dash®
1 tsp. cumin
1/2 tsp liquid smoke
1/8-1/2 tsp. chipotle powder (optional)
salt and pepper to taste (optional on the salt)
2 tablespoons nutritional yeast
2c rolled oats
1/4c unbleached flour or rice flour for gluten free
1/4c favorite barbecue sauce
2-3 tablespoons veggie broth 

In a very large saute pan, over medium heat, add the first 7 ingredients at the same time.  Saute for 10 minutes, stirring often.  Add the kale and spices, and stir well.  Keep stirring until most of the liquid has cooked off and the kale is well wilted and the eggplant is not mushy.  Nothing should stick, the kale and mushrooms give off a lot of liquid.
After it has cooked, remove from heat and pour into a large bowl, and let cool down. (about 10-15 minutes)
After mix has cooled down, add the rolled oats, flour, BBQ sauce and broth.  Now, with freshly washed hands, get in there and mix.  Squish between your fingers and really mash this up.  Once it starts coming together like a ball of dough, knead it around for about 5 minutes.  The idea is to break down some of the beans and really work the kale through the mix.
Now, wash your hands again, and form some patties.  I made them about 4-5 inches around and about 1/2 inch thick.  They will seem a little wet, but they stiffen up as they cook. (For best results, form patties, place on plate, cover with cling wrap and put in fridge for and hour or two.)
To cook, wash your saute pan you just used, and set over medium heat.  When the pan is hot, place a couple at a time in the pan.  Cook on the first side for about 10 minutes, or until golden brown, then carefully turn.  Cook on the second side for about the same, checking occasionally.  When both sides have a nice crunchy crust, remove from heat.  Let sit for 5 minutes.  
You can form the patties and wrap in cling wrap and freeze also.  You can cook from frozen.
Serve on your favorite bun and with your favorite condiments.
Again, I hope you enjoy these.  They require a little effort, but I was super happy to not have a mushy burger. :)
**You can bake in the oven also.  Preheat oven to 400*F and line a baking sheet with parchment paper or a silicone pad.  Place patties on pan and bake for 10 minutes, carefully turn and bake for another 10-15, checking often to make sure they don't dry out.  You want a crispy outer shell and a chewy inside.  
ENJOY!!
 
***UPDATE***
These burgers can be made into a "sausage" patty too!  Also great as a burger but you can eat for breakfast too!  Here is the recipe:

Ingredients:

1/2 yellow onion, peeled and chopped small
1/2 red bell pepper, seeded and chopped small
4 cloves garlic, peeled and smashed, chopped fine
4-5 large mushrooms, cleaned and chopped small
1 medium carrot, peeled, cut into fourths lengthwise, and sliced thin
1 15oz. can chickpeas, drained and rinsed
1 medium eggplant, washed and cubed into 1/2 inch cubes
1 bunch tuscan (dinosaur) kale, removed from vein, washed and chopped small (about 3 cups) 

Spices (all dried)
1-2 tsp. red chili flakes
2 tablespoon dried parsley
3 tsp. Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 round tsp. fennel seed
1 1/2 tsp. black pepper
1 tsp. paprika 
2 tsp. dried dried basil
1-2 tsp. salt (optional)
2 tablespoons nutritional yeast

2c rolled oats
1/4c unbleached flour or rice flour for gluten free
2-3 tablespoons veggie broth 

Follow instructions in the original recipe, except add the spices in the update instead of the spices in the original.  I added the spices while sauteing the veggies to let them warm up a bit.  
Also do not add the liquid smoke or the barbecue sauce to this recipe. 

1 comment:

  1. Perfect timing with this long weekend! Thank you!

    ReplyDelete