Lemony Chickpea Burgers
Phases 1 and 3 | Serves 3
Prep time: 25 minutes | Total time: 35 minutes
Ingredients
1/2 medium shallot, roughly chopped
15-ounce can chickpeas, drained
1 garlic clove
Zest of 1 medium lemon, plus juice of half
1/4 to 1/2 teaspoon ground cumin
1 teaspoon Greek seasoning (a mixture of salt, marjoram, pepper and oregano. If you can’t find it, you can sub 1/2 teaspoon sea salt and 1/2 teaspoon oregano)
1 small bunch cilantro, roughly chopped
3 tablespoons egg whites (or 1 large egg white)
3 slices of sprouted grain bread, ground into breadcrumbs in a food processor or blender
Ingredients
- In a food processor with the blade in, add the shallot and chop finely. Add the rest of the ingredients except the breadcrumbs, and pulse until mixed well but still slightly coarse. Add in about 3/4 of the breadcrumbs and pulse until the mixture comes together and is uniform.
- Form 6 small burgers. The mixture will be slightly wet (if it’s sticky, you can put water on your hands to make it easier to form the burgers).
- Spread the remaining breadcrumbs on a plate, and press both sides of each burger into the breadcrumbs to coat.
- Chill the burgers in the refrigerator at least 10 minutes.
- Heat a nonstick skillet over medium heat.
- Once it’s hot, add the burgers 2 or 3 at a time, and cook for 3 to 4 minutes until golden brown on the first side.
- Flip the burgers, reduce the heat to medium-low, cover to steam slightly, and cook another 3 to 4 minutes. Watch carefully so they don’t burn!
- Serve the burgers on top of salad greens and veggies, sprinkled with your favorite vinegar—I like a fruity balsamic. For Phase 3, you can use 1 egg instead of the egg whites, and use your favorite oil to fry the burgers. Avocado in the salad would be delicious!
Phases 1 and 3 | Serves 3
Prep time: 25 minutes | Total time: 35 minutes
Ingredients
1/2 medium shallot, roughly chopped15-ounce can chickpeas, drained
1 garlic clove
Zest of 1 medium lemon, plus juice of half
1/4 to 1/2 teaspoon ground cumin
1 teaspoon Greek seasoning (a mixture of salt, marjoram, pepper and oregano. If you can’t find it, you can sub 1/2 teaspoon sea salt and 1/2 teaspoon oregano)
1 small bunch cilantro, roughly chopped
3 tablespoons egg whites (or 1 large egg white)
3 slices of sprouted grain bread, ground into breadcrumbs in a food processor or blender
Ingredients
- In a food processor with the blade in, add the shallot and chop finely. Add the rest of the ingredients except the breadcrumbs, and pulse until mixed well but still slightly coarse. Add in about 3/4 of the breadcrumbs and pulse until the mixture comes together and is uniform.
- Form 6 small burgers. The mixture will be slightly wet (if it’s sticky, you can put water on your hands to make it easier to form the burgers).
- Spread the remaining breadcrumbs on a plate, and press both sides of each burger into the breadcrumbs to coat.
- Chill the burgers in the refrigerator at least 10 minutes.
- Heat a nonstick skillet over medium heat.
- Once it’s hot, add the burgers 2 or 3 at a time, and cook for 3 to 4 minutes until golden brown on the first side.
- Flip the burgers, reduce the heat to medium-low, cover to steam slightly, and cook another 3 to 4 minutes. Watch carefully so they don’t burn!
- Serve the burgers on top of salad greens and veggies, sprinkled with your favorite vinegar—I like a fruity balsamic. For Phase 3, you can use 1 egg instead of the egg whites, and use your favorite oil to fry the burgers. Avocado in the salad would be delicious!
