Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
1 can chickpeas, drained
1/2 cup coconut milk
1/2 teaspoon curry
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1 teaspoon Goya Adobo Seasoning (or onion salt)
1/4 cup fresh chives or scallions, chopped
1/2 cup quinoa, cooked
2/3 cup panko breadcrumbs
4 slices fresh pineapple
3 tablespoons olive oil
2 tablespoons toasted sesame seed oil
1/4 cup Vegenaise
lime zest
pepper
4 whole wheat hamburger buns
4 teaspoons Earth Balance butter
lettuce
1/2 cup coconut milk
1/2 teaspoon curry
1/2 teaspoon garam masala
1/2 teaspoon garlic powder
1 teaspoon Goya Adobo Seasoning (or onion salt)
1/4 cup fresh chives or scallions, chopped
1/2 cup quinoa, cooked
2/3 cup panko breadcrumbs
4 slices fresh pineapple
3 tablespoons olive oil
2 tablespoons toasted sesame seed oil
1/4 cup Vegenaise
lime zest
pepper
4 whole wheat hamburger buns
4 teaspoons Earth Balance butter
lettuce
directions:
Preheat oven to 400 degrees.
Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.
Heat a grill pan over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit.
Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty.
In a small bowl, stir together the lime zest, pepper, and Vegenaise.
Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.
Place the chickpeas, coconut milk, curry, garam masala, adobo seasoning, and garlic powder in a Vitamix or food processor. Pulse until pureed. Stir in the chives, Quinoa, and panko crumbs. Form into 4 patties.
Heat a grill pan over medium-high heat. Drizzle the pan with olive oil and a bit of sesame oil. Pan fry patties until golden brown on each side. Then set aside the patties and grill the pineapple until golden brown grill lines appear on each side of the fruit.
Butter the inside halves of the hamburger buns with Earth Balance butter. Bake, buttered sides up, in an oven preheated to 400 degrees until the butter is melted and the buns are toasty.
In a small bowl, stir together the lime zest, pepper, and Vegenaise.
Serve the Chickpea burgers topped with grilled pineapple, your flavored Vegenaise, and a bit of lettuce on top of of your burger buns.
Vegan, vegetarian - Recipe and delicious photograph from Cheeky Kitchen
Patti Friday, Photojourno, reporting from inside 'The Art Dept.' at the international 'Embassy of Ideas'.
1 comment:
Ooh Patti, sounds and looks so delish and healthy!
Love your header photo.
Come with me on my adventure in France.
life, possibilities, grace
a beautiful dream...
xoxo
Karena
Art by Karena
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