My first day back at work was SO productive. I'm in charge of a non-profit and I was determined to get all my local, state and federal taxes complete. And I did, before the end of the day - happy, happy, joy, joy (that doesn't make since if you don't know the song…). Any who, I was so hungry when I left work - it was a heads down, don't you dare look up, kind of day - I thought falafel, but that seemed very normal, somewhat every day food fare. Plus they tend to be a little dry for my taste. I still had the thought of falafel rushing through my mind, so I decided to give it a twist. At that very moment my mind and taste buds made a little chickpea burger baby. Now I can't wait to share the joy of our new bundle of culinary joy!
But as with all babies, this baby needed a friend, so in the recipe you will see how you can add quinoa to the burger. There will be some quinoa left. Add it to your salad tomorrow; there won't be any burgers left, so you'll need something for the next day!
Chickpea and Mint Burger
2 15.5 Oz. Cans Drained Chickpeas
3 Tablespoons Fresh Chopped Curly Parsley
2 Tablespoons Fresh Chopped Mint
1 Tablespoon Fresh Lime Juice
1 ½ Teaspoon Cumin
1 ½ Teaspoon Turmeric
¼ Teaspoon Salt
3 Tablespoons Tahini
Stone Ground Mustard
Preheat your oven to 375 degrees. Combine the first eight ingredients into a food processor.* Use a large cookie scoop and scoop two full scoops to make one patty. Spray a cookie sheet (I use Pampered Chef stoneware) with your cooking spray of choice. Place your patties on the cookie sheet and spray the top of your patties. Cook the patties on each side 4-5 minutes. Place on a bun or leave plain and serve with stone ground mustard.
Chickpea and Mint Burger with Quinoa
2 Cups Vegetable Broth
1 Cup Red Quinoa
*Cook your quinoa according to package directions. Let quinoa cool. Add quinoa to chickpea burger mixer. Make patties and follow directions above. You will have 1/2 quinoa left.