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The Ultimate Veggie Burger

September 22, 2011

The Ultimate Veggie Burger

The Ultimate Veggie Burger

Have you ever tried those pre-made veggie burgers that you can buy in the vegetarian section at the grocery store?  I haven’t had the opportunity to actually try one.  So  my opinion is based purely on the fact that pre-made grocery store items are generally not my cup of tea.  Just from what I have seen those veggie burgers don’t really look very appetizing to me.  I love veggies, I really love burgers so I was on the look out for a great veggie burger recipe and this is what I found, the Ultimate Veggie Burger.  Now, I have revealed that I don’t have previous experience with these burgers but I do know this, these burgers are AMAZING!!!  I don’t know what exactly it is about this combination of ingredients but you have to make these and eat them.  Even non-vegetarians will love them!

The Ultimate Veggie Burger


    2 1/2 cups chick peas, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup alfafa sprouts, chopped (try broccoli, or onion sprouts – optional)
1 cup toasted whole grain bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

To Prepare the Veggie Burgers

Combine the chick peas, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.

Transfer the chick pea mixture  to a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.   The mixture should be moist enough so that you can easily form into twelve 1 1/2-inch-thick patties.  Err on the moist side, because it will make for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be.  Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately or serve on fresh homemade hamburger buns and top with your some of your favorite toppings.  Avocado Slices, Cipollini onions – sweet and just the right size, Sliced Roma tomatoes, A sprinkling of smoked paprika, Grilled vegetables are all wonderful toppings that go well with this veggie burger.

Makes 12 (1 1/2 inch) mini burgers.

From Super Natural Cooking

The Ultimate Veggie Burger

The Ultimate Veggie Burger

Not only is this burger tasty it is very healthy and nutritious!

From our kitchen to yours,
Sydney Jones

4 Comments leave one →
  1. September 22, 2011 7:34 am

    Looks reminiscent of a falafel, somewhat. (Because of the chickpeas) I’ll have to give it a try!

  2. deepbluephotography permalink
    September 22, 2011 1:12 pm

    My friend’s just turned vegan, any ideas on a good vegan burger?

    • September 22, 2011 1:18 pm

      I’m not 100% sure on this, but try these veggie burgers without the egg and use water to moisten. They may be a little different in consistency though. I’d have to play around with it a little but I really think it would work.

  3. deepbluephotography permalink
    September 23, 2011 12:31 pm

    Just water eh? I thought maybe it would need something else too. I shall pass it along to them. Thanks!

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