“It’s perfect for summertime. I like light meals and this fits the bill nicely. I’m a big fan of hummus so this was delicious. My daughter ate half of one which is great for an almost four-year-old!”
Michelle Kent, mom of McKenna, 3, New Westminster, B.C.
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Mini Veggie Burgers
Burgers so good that you don't miss the meat! These pantry-basic burgers are great on the grill or in the pan - just remember to chill well before cooking
Loading ...June 1st, 2009
By LeeAnne Wright
Servings
Makes 12 mini burgersPrep Time
Prep time: 10 minutes On the table: 20 minutes + chilling timeIngredients
Directions
Combine the chickpeas, salt, cilantro, onion and eggs in a food processor. Purée until the mixture is the consistency of a very thick, slightly chunky hummus.
Add the zest and breadcrumbs. Pulse and then let sit for a couple of minutes so the crumbs can absorb some of the moisture.
Form into 12 (about 2 tbsp each) mini-burgers. Cover and let chill until ready to cook.
Heat the oil in a heavy skillet over medium heat, and cook for 7 minutes, until the bottoms begin to brown. Flip the patties and cook the second side for 5 minutes, or until golden. Remove from the skillet and keep warm while you cook the remaining patties.
Serve burgers in toasted mini pitas or mini buns with garnishes.
Nutrients Per Serving
Nutrients per serving (1 burger in pita): 180 calories, 4 g fat, 113 mg calcium, 459 mg sodium, 29 g carbohydrates, 4 g fibre, 8 g protein; good source of folate and magnesium.
Photo by James Tse
Copyright © 2012 St. Joseph Media. All Rights Reserved.