Friday, September 12, 2008

Chickpea Burgers

I thought it was time to give some love to the chickpea cutlet from Veganomicon, especially after the slight dissing I gave it a while back. The truth is that I really don't use cookbooks much anymore because I am always on the hunt for something new I can post on my blog. But I was in the mood for a breaded chick'n burger and I thought the chickpea cutlet recipe would be a good place to start. You'll have to excuse the picture here and the ridiculous bun--they don't do justice to the taste of the final product which was quite tasty. The kids absolutely loved them. The original recipe is posted here, but here are my modifications.

Makes 8 burgers
- 1 cup cooked chickpeas
- 2 tablespoons olive oil
- 1/2 cup vital wheat gluten
- 1/2 cup plain breadcrumbs
- 1/4 cup vegetable broth or water
- 2 tablespoons soy sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp poultry seasoning
- 1/2 cup soy milk
- 1/2 tsp apple cider vinegar
- 1 cup bread crumbs (I used panko)
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- pinch of paprika
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1. Pulse rinsed and drained chickpeas in a food processor until they resemble coarse breadcrumbs. Pulse in oil, then transfer to a bowl and add gluten, plain breadcrumbs, broth, soy sauce, and spices. Knead together for about 3 minutes, until strings of gluten have formed. Divide into 8 and press into 8 thin patties.
2. Mix together soymilk and vinegar in a bowl. Mix together panko breadcrumbs, nutritional yeast, salt, and paprika in another. Dip a patty in soymilk, then toss in breadcrumbs. Make sure it gets coated well. Transfer to prepared baking sheet. Repeat with remaining patties.
3. Bake for 10 min per side, or until patties have firmed and breading is lightly browned.


shelby said...

Now you've just gone to far! First making delicious burgers from tempeh and faux meats for sammiches...and now you've taken the most amazing bean in the world, plus an amazing recipe, and turned it into a Chickpea Burger??!! Genius! =) hehe

Anonymous said...

How did you like them with the changes to the recipe? I'll admit that we only made the original recipe one time - baked. They had a weird texture and gave one of us phenomenal gas.


P.S. - Tremendous blog!!!!!!!

Sharon R said...

I was craving a new recipe for a burger; this one looks like an easy fix. I feel like I must make these tomorrow (feeling lazy and taking the day off today!).

Anonymous said...

When do you add the gluten? And I think you meant to say "coarse" breadcrumbs.

Vegan Dad said...

Of course I meant coarse. :) I have fixed the recipe.

I liked these as burgers. Baking them gave them a firmer texture. And, I am happy to report, they gave no one phenomenal gas (yikes!).

Michelle said...

you have two different steps that include using the breadcrumbs and spices. Could you clarify when they get used?

Vegan Dad said...

OK, I clarified the method.

Single Mom, Big Family said...

I made these and my boys loved them! I forgot the nutritional yeast in the breading and they were still great. I plan on making them tomorrow night, with the nutritional yeast, and I expect they'll still be a hit.

Michellebee said...

I made four thin oblong patties, trying to mimic chicken breast shapes (basically the length/shape of my palm and fingers). They tasted like crispy Thanksgiving on a plate. They were a little mushy or gooey inside, and I'm not sure if I made them too thick of cooked them not long enough. Omni-Life-Partner was hungry and pressing me to take the dinner out of the oven. We had one left over, and split it for lunch today, and even though it was less crisp, it was even better today.

Karen Robison said...

Just got around to making these today. A total hit!