This recipe is 100% original! I did not use any input from anyone, anywhere. Proceed at your own risk.
Ok so the burger is very small because I wanted to make two, one with spices and one without. And that crushed up mess in the back is my second burger (with spices). The reason it became a crushed up mess is because I didn’t have enough “dough” to make a second burger, so I added more chickpeas without adding more of the binder. Oh well.
I really wanted a burger for lunch, but didn’t have most of the ingredients called for in the recipes I found. So I decided to really simplify the process. From what I could see, all you really needed for a bean-based veggie burger was the bean and some kind of binder. Since I’m not a huge fan of frying things in oil, I was looking for something else. And what do I find in my cabinet? Peanut Butter!
I also didn’t trust my haphazard method of adding herbs and spices–just throwing different ingredients in and being forced to eat the spicy outcome–so I made two burgers. They turned out pretty good, if I do say so myself. The first burger, which had more peanut butter, stayed together better and was slightly moister. The second fell apart, but had an awesome, kickin’ taste! So when I had to eat my concoction, I smooshed the two burgers together in between two pieces of bread and voilà!
looks messy, but tasted delicious!
Ingredients:
half of a 15oz can of chickpeas
1 1/5 tbsp peanut butter
handful of crushed almonds
Spices: (no measurements, just pinches and shakes)
oregano
parsley
garlic powder
basil
curry powder
The curry powder was the most prominent taste and added the most flavor to the burgers. I didn’t even really taste the other herbs. You can add as much or as little as you like. I didn’t taste the peanut butter or the almonds at all, so next time I will either add more almonds or leave them out.
All you have to do is mash up the chickpeas with the peanut butter and the almonds, add the spices, form into burgers and cook at 350° for 10 minutes on each side.
Good luck!
-B
