Tuesday, May 31, 2011
Labbits Like: Grilled Chickpea Burgers
Nothing says summer like grilled burgers and cookouts. Next time you're headed to a potluck, why not bring along this tasty option for the vegetarians? This burger is made with mashed chickpeas and brown rice, and spiced with coriander and cumin. You could take this recipe and add your own twist - sweet kernals of corn, flax seeds, maybe some curry? Whatever you choose, don't forget to dress it up with other colorful veggies. Pipkin likes his with roasted red pepper hummus, baby spinach, tomatoes and onions. The recipe can be printed here. Happy grilling!
2 Tbsp sesame seeds
1 Tbsp ground coriander
1 Tbsp ground cumin
2 tsp canola oil
4 scallions, chopped
3 cloves garlic, minced
1 15 oz can chickpeas, rinsed and drained
1 cup cooked brown rice
2/3 cup wheat germ, divided
3 Tbsp lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
Your choice of burger fixin's. Pipkin used 100% Whole Wheat Flax & Fiber Arnold Sandwich Thins and added baby spinach, sliced tomatoes, sliced red onion, plain non-fat Greek yogurt and hummus spread. You could also throw in alfalfa sprouts, sliced avocado, etc. Keep it colorful.
Heat a small skillet over low heat. Add sesame seeds and toast, stirring, until golden brown, 2 to 4 minutes. Add coriander and cumin; cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a plate and let cool. Grind with a mortar and pestle or in a spice mill or clean coffee grinder; set aside.
Add oil to the pan and heat over medium heat. Add scallions and garlic; cook, stirring, until softened about 2 minutes. Set aside.
Preheat a grill to medium-high.
Coarsely mash chickpeas in a medium bowl with a potato masher.
Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, the reserved spice mixture and the scallion mixture; mix well.
Shape the mixture into four 3/4 inch thick patties. Place the remaining 1/3 cup wheat germ in a shallow dish and dredge them firmly.
Grill the patties until browned and heated through, about 3 minutes per side. Place the burgers in a bun or pita and dress with your favorite condiments.
Yields: 4 burgers
Recipe: Eating Well June 2011