Ultimate Chickpea Veggie Burgers

When I moved out of my aunt’s house and started paying rent back in August, I had to make some sad sacrifices. I’d like to say that I gave up cabs or mani-pedis, but let’s be honest — we both know that’s not true. Instead, I gave cable. I made the (I like to think) smart decision to forgo cable and get a gym membership instead, with the pretense that rather than sitting on the couch watching my shows, I’d go to the gym and watch while running.

(I bet you think I’m going to say that this didn’t end up happening, and I never actually go to the gym.)

You’re only half right. (Ha!) I go most days, but usually in the mornings. So while I get my regular Morning Joe fix, I’m still sitting on the couch watching television most nights. I say this because I’ve managed to get knee deep into an astonishing number of shows, even without cable. Of course I have my regulars (seriously, if you do nothing else today, watch.that.last.clip.), but to that I’ve added Mad Men, the Tudors, and of course, my new obsession, Downton Abbey. Soapy drama + stuffy Brits — is there any question I’d be into it?

Now that I’ve just spent 200 words talking about my TV habits, let’s get to the point. Most nights I want a dinner that requires minimal effort and can be prepared in between episodes. (Netflix doesn’t even give you ad breaks!) Black bean soup and beer cheese both fit the bill, as do these chickpea veggie burgers.

While I love a good beefy burger, preferably topped with melted sharp cheddar and a few slices of crispy bacon, what makes my heart truly sing is a well-made veggie burger. The one at Friedman’s Lunch is the closest I’ve come to perfection, with it’s perfectly crisp exterior, soft, lush interior and spicy tomato jam topping (the golden  herbed fries don’t really hurt either … ). I’m not a fan of soy-based burgers (or soy-based anything, to be frank) but all-vegetable patties are the best.

Mili sent me this recipe months ago, and in my misguided stupidity, I waited to make it. For a girl who loves both chickpeas and veggie burgers, this was a can’t miss, especially once I spiked the burgers with cumin and cayenne. A quick pan fry and a topping of avocado(!) and hot sauce(!!)* creates a perfect dinner in under 20 minutes, healthy and tasty and filling to boot.

*If you know me, you know that I have an aversion to both avocado and hot sauce. But the combo is so good on this burger. It’s like I don’t even know who I am anymore. Also our kitchen light was still out when I made these, which is why there are no pictures of the actual process.

Ultimate Chickpea Veggie Burgers
Adapted slightly from 101 Cookbooks

– 2 15-ounce cans chickpeas, drained and rinsed

– 4 large eggs

– 1/2 teaspoon fine-grain sea salt

– 1 teaspoon cumin

– 2 teaspoons cayenne

– 1 medium onion, chopped

– 3 cloves garlic, minced

– grated zest of one large lemon

– 1 cup bread crumbs or panko

– 1 tablespoon extra-virgin olive oil

1) Combine the chickpeas, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus.

2) Transfer to a mixing bowl and stir in the cumin, cayenne, onion, garlic and lemon zest. Stir in the breadcrumbs and set aside for a few minutes, so that the crumbs absorb some of the moisture.

3) Form 8 palm-sized patties that are 1-1/2 inches thick. If the mixture is too wet, add more bread crumbs. If it’s too dry, add some water or an additional egg.

4) In a large skillet, heat the oil on medium low heat. Add 2 patties, cover and cook for 7-10 minutes, until the bottoms begin to brown. Flip and cook on the second side for an additional 7 minutes, or until golden-brown. Cool on a wire rack and top with avocado, or other toppings of your choice.

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