Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Holy Cow, Veggie Burger

Serves 6

You’ll need:

1 1/2 C cooked chickpeas (about 1/2 cup dried chickpeas)

1/2 C pecans, roughly chopped and toasted

1/4 C sunflower seeds, toasted

1/2 C parsley, rough chop

1/2 onion, diced (about 1/4 C)

1 carrot, shredded (about 1/4 C)

1 egg, beaten

1/2 t sea salt

1/4 t cumin

freshly ground black pepper, to taste

2-3 T Extra Virgin Olive Oil (or more for frying)

To make:

1. Place all ingredients in a food processor and whiz until pretty smooth in texture.  Refrigerate mixture for 15-30 minutes to let it set before making the patties.

2. Heat olive oil in a small sauté pan over medium heat.  Cook each burger for about 5 minutes on each side or until golden brown.  Be careful when flipping burgers over, because they are a bit delicate.

3. Serve and dress however you love your burgers!  (I put this one on a multi-grain roll with herbed mayo, micro greens, avocado and sweet potato fries:)

 

Enjoy!

 

For my vegan friends:  Apologies that this is almost, but not quite there.  I never tried a vegan version because I enjoyed getting the extra protein and fat from the egg.  Plus, it’s such a great binder.  Anyway, I hate to leave you out of the party so check out this recipe.  I’m dying to try it, too.  Next time!