Something about spring makes both of us want to eat veggie burgers. Not the boxed, frozen kind (no disrespect intended, those can be fine, too, especially for a quick lunch or dinner), but the thick, juicy homemade kind.
DH recently went into our kitchen and came out with these delicious creations. They are based on a basic hummus recipe, just altered slightly to create a substancial, tasty burger. Some days, I am convinced he is a culinary genius. If you are a fan of hummus or falafel, you’ll love these!
2 whole cloves garlic
2 15-oz cans garbanzo beans, drained and rinsed
1Tbl. Ener-G Egg Replacer in 2 Tbl. water
1/4 cup fresh herb mixture, rinsed and de-stemmed (we use chives, parsley and tarragon from the garden)
1 Tbl. cumin powder
2 Tbl. lemon juice (about 1/2 lemon)
1/2 cup whole wheat breadcrumbs (we use Trader Joe’s)
In a food processor or blender, chop garlic until it’s fine. Add all other ingredients and combine in processor until the mixture is thick and well-combined, but not runny. It should be a little sticky and thick, not smooth like actual hummus. Form into two large patties or four small patties, depending on your preference.
Cook in a skillet with a little drizzle of olive oil until warmed through and browned on both sides – or grill outdoors! These stick together well and will tolerate grilling.
Serve on a hearty bun with lettuce, tomatoes, onions, pickles and your other favorite sandwich fixings. A perfect outdoor dinner!