I found this recipe for Chickpea burgers that sounded pretty good- here's the link- well they call them "cutlets"-
http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/
These are the ingredients:
1 16 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying
Optional ingredients:
4 cloves garlic, pressed or grated with a Microplane grater
1 teaspoon grated lemon zest
After reading a few other veggie burger recipes, I decided I'd make some substitutions and see how they came out.
I knew the wheat gluten was a MUST- that is what attracted me to this recipe, I wanted a chewy "burger".
I left out the oil except for the oil I fried them in.
So I used the can of rinsed chick peas, but instead of bread crumbs, I subbed some oatmeal that I'd pulsed in the food processor for a tiny bit so I wouldn't see big oat flakes in the burgers.
I added a good handful of well chopped walnuts (put them in the food processor with the oats)
I added a tablespoon of ground flax seeds because once flax seed is added to a liquid, it acts like a binder, and I wanted these to hold their shape.
I added some mushroom broth base to the water (if I had mushrooms I would have chopped those and added them) and I used low sodium tamari sauce instead of soy sauce.
I left out the lemon zest and all of the spices and instead added a bunch of well chopped scallions and some minced garlic.
I needed a cup and a half of vital wheat gluten because too late I realized I'd bought an inferior brand (no wonder it was so cheap!) I'll get Bobs' Red Mill next time.
I could tell it wasnt' enough gluten because it wasn't getting stringy like it's supposed to, so I just kept putting more in.
I wish I had a photo of how they came out, but I ate them all in less than 24hrs!
*blush*
they were so good! they were actually even better cold then when they were hot!!
I ate them plain, no bun or anything.
I'm going to try using kidney beans next time, and added some grated carrot OR some grated beets, which ever is cheaper when I get to the store.
I hear both make good moist vegan burgers.
I think I'll leave out the scallions and that way I can add onions or peppers and/or other veggies on top when I have them on a bun.
oh, its gonna be good eatin this summer!
anyone else have a good vegan burger recipe they'd like to share?