From Everyday with Rachael Ray via my mother-in-law Pat
Author: Jane Maynard
Recipe type: Main Dish, Vegetarian
Ingredients
1 15-oz can chick peas, rinsed and drained
1 4-oz can diced green chiles
⅔ cup packed flat leaf parsley
⅔ cup bread crumbs (Pat note: I use regular, flavored, Panko – whatever. Jane note: I used Panko last night)
Salt and pepper
1 large egg
2 tablespoons veggie oil (Pat note: I have used olive too)
4 thin slices cheddar cheese
4 burger buns
Ketchup, mayo or other toppings (Pat note: I never use these or the cheese or the buns. Jane note: she’s being totally serious here. ha!)
Instructions
Now”¦ In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and s and p to taste (Jane note: I only did ~1/2 tsp salt – should have done more). Stir in the egg and form the 4 patties, each about ⅔ inch thick.
Then”¦ In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired. Pat usually cooks till they are nice and golden brown. (Pat note: Don’t forget, you can shape them into fun designs, like fake turkey legs or letters for your kids!)
Postscript: These are way easier to flip in the pan if you make them into mini-burgers. Click here for a follow-up post with more info on miniaturizing the burgers!
Recipe by This Week for Dinner at https://thisweekfordinner.com/vegetarian-chickpea-burgers/