Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 Chickpea 'n' Red Onion Burgers I adapted from this original recipe Light & Tasty February/March 2008 issue Page: 14 1 large red onion, thinly sliced (I used a brown onion) 1/4 cup red wine vinaigrette 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained 1/3 cup chopped walnuts 1/4 cup toasted wheat germ 1/4 cup packed fresh parsley sprigs 2 eggs 1 teaspoon curry powder (I used hot) 1/2 teaspoon pepper 1/3 cup mayo 2 teaspoons Dijon mustard 6 buns, split 6 lettuce leaves (I used Romaine) 3 tablespoons thinly sliced fresh basil leaves (I used cilantro) In a small bowl, combine onion and vinaigrette; set aside. In a food processor, combine the chickpeas, walnuts, wheat germ and parsley; cover and pulse until blended. Add the eggs, curry and pepper; cover and process until smooth. Shape into six patties. Place on a baking sheet coated with cooking spray. Bake at 375° for 10-15 minutes or until firm. Combine mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and reserved onion mixture. Yield: 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 This looks like a great recipe. Does any vegan out there have any ideas on how to hold this together without the eggs? Does the egg replacement stuff work for this? I have never tried it. Thanks. , Mark Midnite <midnight_weeds wrote: > > Chickpea 'n' Red Onion Burgers > > > I adapted from this original recipe > > Light & Tasty > February/March 2008 issue > Page: 14 > > 1 large red onion, thinly sliced (I used a brown onion) > 1/4 cup red wine vinaigrette > 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained > 1/3 cup chopped walnuts > 1/4 cup toasted wheat germ > 1/4 cup packed fresh parsley sprigs > 2 eggs > 1 teaspoon curry powder (I used hot) > 1/2 teaspoon pepper > 1/3 cup mayo > 2 teaspoons Dijon mustard > 6 buns, split > 6 lettuce leaves (I used Romaine) > 3 tablespoons thinly sliced fresh basil leaves (I used cilantro) > > In a small bowl, combine onion and vinaigrette; set aside. In a food > processor, combine the chickpeas, walnuts, wheat germ and parsley; cover > and pulse until blended. Add the eggs, curry and pepper; cover and > process until smooth. > Shape into six patties. Place on a baking sheet coated with cooking > spray. Bake at 375° for 10-15 minutes or until firm. > Combine mayonnaise and mustard; spread over cut sides of buns. Serve > patties on buns with lettuce, basil and reserved onion mixture. Yield: 6 > servings. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 Try a 1/3 cup mashed tofu. That will work. Donna gourmet-garden-of-spicy-vegetarian- eatin , " brdke " <brkelley wrote: > > This looks like a great recipe. Does any vegan out there have any > ideas on how to hold this together without the eggs? Does the egg > replacement stuff work for this? I have never tried it. > > Thanks. > > , Mark > Midnite <midnight_weeds@> wrote: > > > > Chickpea 'n' Red Onion Burgers > > > > > > I adapted from this original recipe > > > > Light & Tasty > > February/March 2008 issue > > Page: 14 > > > > 1 large red onion, thinly sliced (I used a brown onion) > > 1/4 cup red wine vinaigrette > > 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained > > 1/3 cup chopped walnuts > > 1/4 cup toasted wheat germ > > 1/4 cup packed fresh parsley sprigs > > 2 eggs > > 1 teaspoon curry powder (I used hot) > > 1/2 teaspoon pepper > > 1/3 cup mayo > > 2 teaspoons Dijon mustard > > 6 buns, split > > 6 lettuce leaves (I used Romaine) > > 3 tablespoons thinly sliced fresh basil leaves (I used cilantro) > > > > In a small bowl, combine onion and vinaigrette; set aside. In a food > > processor, combine the chickpeas, walnuts, wheat germ and parsley; cover > > and pulse until blended. Add the eggs, curry and pepper; cover and > > process until smooth. > > Shape into six patties. Place on a baking sheet coated with cooking > > spray. Bake at 375° for 10-15 minutes or until firm. > > Combine mayonnaise and mustard; spread over cut sides of buns. Serve > > patties on buns with lettuce, basil and reserved onion mixture. Yield: 6 > > servings. > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 For baking I use 2 1/2 Tbs. ground flax seeds mixed with 3 Tbs. warm water to replace one egg. I bet it would be great for this recipe, plus a little extra healthy additive. > > gourmet-garden-of-spicy-vegetarian- > eatin , " brdke " <brkelley@> wrote: > > > > This looks like a great recipe. Does any vegan out there have any > > ideas on how to hold this together without the eggs? Does the egg > > replacement stuff work for this? I have never tried it. > > > > Thanks. > > > > , > Mark > > Midnite <midnight_weeds@> wrote: > > > > > > Chickpea 'n' Red Onion Burgers > > > > > > > > > I adapted from this original recipe > > > > > > Light & Tasty > > > February/March 2008 issue > > > Page: 14 > > > > > > 1 large red onion, thinly sliced (I used a brown onion) > > > 1/4 cup red wine vinaigrette > > > 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and > drained > > > 1/3 cup chopped walnuts > > > 1/4 cup toasted wheat germ > > > 1/4 cup packed fresh parsley sprigs > > > 2 eggs > > > 1 teaspoon curry powder (I used hot) > > > 1/2 teaspoon pepper > > > 1/3 cup mayo > > > 2 teaspoons Dijon mustard > > > 6 buns, split > > > 6 lettuce leaves (I used Romaine) > > > 3 tablespoons thinly sliced fresh basil leaves (I used cilantro) > > > > > > In a small bowl, combine onion and vinaigrette; set aside. In a > food > > > processor, combine the chickpeas, walnuts, wheat germ and > parsley; cover > > > and pulse until blended. Add the eggs, curry and pepper; cover and > > > process until smooth. > > > Shape into six patties. Place on a baking sheet coated with > cooking > > > spray. Bake at 375° for 10-15 minutes or until firm. > > > Combine mayonnaise and mustard; spread over cut sides of buns. > Serve > > > patties on buns with lettuce, basil and reserved onion mixture. > Yield: 6 > > > servings. > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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