I’ve had a very productive few days in the kitchen so this week I’ll be sharing some recipes with you. I’m currently obsessed with veggie burgers, not least because I have noticed that S loves anything that comes in the form of a patty. This is really the easiest veggie burger you can make and it can have as little or as many ingredients as you want. The basics are chickpeas, brown rice and oats. You can stop your ingredients right here or add a couple more things as my recipe shows below.
I’ll tell you how to make the toddler version and the mama version at once. And a note: you don’t need a food processor for this patty. I’ve made them by crushing the chickpeas by hand or with a fork and they turned out totally fine.
The easiest chickpea burgers
1 cup cooked chickpeas (look for low sodium cans or make ahead from dry grains)
3/4 cup cooked brown rice
1/4 cup oats (rolled or quick oats are ok)
1/4 cup grated carrots (and/or grated zuchini, or beets)
1 Tbs walnuts or almonds
1 Tbs bread crumbs (optional)
Put all the ingredients in a food processor and pulse until well mixed. Take about one fistful of the mix and put it in a bowl. Refrigerate for at least 30 mins. This will be the mix for your toddler patty.
Go back to the mix in the food processor to make your mama version. Add:
1 Tbs ketchup
1 ts mustard
A handful of chopped fresh parsley
1 garlic clove
1 ts fresh or dry thyme
Salt and pepper to taste
Pulse until well mixed, transfer to a bowl and refrigerate for at least 30 mins.
Preheat the oven at 350 and place a sheet of parchment paper on a baking sheet. Grab the two bowls from the fridge and make your toddler patties, then work through the mama mix and make bigger burger patties. Bake for 15-18 minutes. Serve the toddler patty with a side of veggies and leftover brown rice. Serve the mama patties in a burger bun or pita, topped with avocado and veggies and a side of kettle chips.
Voila! Let me know if you try these and if you have any suggestions.