Veggie “Chick” Burgers


This is my version of home-style veggie burgers. With picnic and outdoor dining just around the corner (or already happening!!) depending on where you are, it's a good time to start thinking about lighter summer fare.  

I used chickpeas as the main ingredient, a good source of protein and fiber. These burgers are kid-friendly (I’ve been told!), flavorful and with a nice color too, thanks to fresh parsley, grated carrots and herbs. Food should look good, not just taste good, right? Great topped with Garden Salsa or Hummus with a Twist (recipes in book). Enjoy!  

Veggie "Chick" Burgers

1 C. uncooked chickpeas (garbanzo beans) OR 2 C. precooked or canned, rinsed and drained

1 vegetable soup stock cube

1-1 1/2 tsp. grainy Dijon mustard

1 medium carrot, finely grated

1 medium onion, finely grated

¾ C. finely crushed whole wheat cracker crumbs

2 T. finely chopped fresh or 2 teas. dried parsley

½- 1 teas. sea salt, to taste

¼-1/2 teas. freshly-ground pepper, to taste

½- 1 T. crushed dried thyme

½- 1 T. Mrs. Dash Original Blend or Spike Seasoning Blend

2 eggs, beaten

3-4 T. vegetable oil, for frying

Rinse and thoroughly drain the chick peas after soaking overnight in enough cold water to cover. In a medium saucepan, cook chickpeas in just enough water to cover them, adding the soup stock powder or cube. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Turn off heat but leave covered saucepan on burner for an additional 30-40 minutes (chick peas will continue to soften with heat turned off, on warm burner). Drain any remaining water from chick peas and chop them in food processor to a coarse, mealy texture.

Note: If using canned chickpeas, omit cooking instructions, just rinse and drain thoroughly and chop in food processor with the soup powder pre-dissolved in 1/3 C. boiling water.

Transfer the chopped chick peas to a large bowl, add all other ingredients in the order given EXCEPT oil for frying. Stir to combine thoroughly. Allow mix to chill in refrigerator for at least 30 minutes to firm up. Form into 8 large patties (about ½ “thick).

Heat oil in large skillet  over medium-high heat. Fry patties until golden brown, turning once, for about 3-4 minutes on each side. Serve immediately on whole wheat or multigrain buns with toppings of choice.

Also shown in photo: Fresh Fruit Super Smoothie, Quick and Easy Garden Salsa, Oven-baked Fries, Bread-Machine Rosemary Flax Buns, Green Goddess Dressing. All recipes from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way,
Copyright Geraldine Hartman. Photography: Patricia Holdsworth Photography  

2 responses

  1. What a beautiful presentation. It’s almost too pretty to eat.

    I can attest to kid friendly! My daughter loves bean burgers. Her nonvegan playmate loved them as well. I usually make them with chicpeas and black beans they are both a hit!

  2. Hi again, Wish I could take credit for this photo, it’s one from my cookbook, taken by the talented food photographer, Patricia Holdsworth. I did help with the food styling though…the dishes were my pick for the photo.

    I love all types of veggie burgers, except ones that don’t have enough spices added, they do need flavoring to be good. The thyme in this recipe really compliments the other ingredients.
    Thanks for stopping by, 🙂

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