A basket of burger and fries is a classic American meal; yet, for those who are health conscience, vegetarian or vegan :: vegano it doesn’t mean you have to miss out. These mini lentil and chickpea burgers are so good that even meat eaters will love them.
Hamburgers aren’t about tasting the meat; if you wanted to do that, you would eat a steak :: bistecca or just the patty. The star of hamburgers are the toppings and sauces: crisp iceberg lettuce, juicy red tomatoes and mustard, ketchup or mayo slathered on top—and this is just the most basic. Nowadays consumers want more complex flavor options on their hamburgers and veggie burgers like caramelized onions, sautéed mushrooms, spicy jalapeños, buttery avocado or foreign cheeses like Gorgonzola, Parmigiano Reggiano or Gruyere.
Lentils and chickpeas :: ceci are the perfect substitution for a meat patty. Not only do they have a subtle flavor that won’t overwhelm the other toppings, but they also have a perfect texture that is soft when bitten into, yet doesn’t fall apart on the bun.
In addition to the toppings listed above, other great healthy options are:
-Puréed sun dried tomatoes
-Puréed black or kalamata olives
-Puréed roasted red peppers
-Puréed marinated artichokes
-Greek yogurt
-Pesto
Of course, when you have a burger you can’t miss out on the fries :: patatine, yet they don’t need to be cooked in pounds of oil. Why not opt for a lighter version like these roasted kabocha squash fries or brandy, mustard and herb roasted potatoes.
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, finely chopped
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- Salt and freshly ground black pepper
- 2-3 tablespoons water
- One 410g (240g) can of lentils (1½ cups), drained and rinsed
- Two 300g (220g) cans chickpeas (2½ cups), drained and rinsed
- ½ cup (50g) rolled oats
- ½ cup (60g) bread crumbs
- 18 mini hamburger buns
- Heat oil in a skillet over medium eat then ad the garlic and onion, cook for 2-3 minutes. Add the carrot, celery, salt, pepper and water. Cook until the vegetables are soft and the water has absorbed, about 5-6 minutes.
- Pour the mixture into a blender or food processor and add the lentils and chickpeas. Blend until combined. Add the oats and blend for another minute.
- Pour the mixture into a bowl and stir in the bread crumbs. Form into 18 mini patties. You can either heat the patties in the skillet until the patties are warm or add ½ tablespoon of extra virgin olive oil and then cook the patties so they brown on either side; about 3-4 minutes per side.
- Cut the mini hamburger buns in half and heat them in the oven. Serve the mini lentil and chickpea burgers with toppings and sauces of choice.
- Inspired by: Cookie and Kate