Who doesn’t love a good burger? From the sizzle it makes when it hits the grill (or pan) to the first juicy bite, burgers are a perennial powerhouse when it comes to rocking the taste buds. But as we all know, healthy living demands moderation, especially for red meat. Unfortunately, red meat and portion control don’t exactly go together. However, with this nutritious recipe you can still have your burgers and eat them, too! My quasi-vegetarian (some vegetarian diets allow for egg consumption) chickpea burgers can go toe-to-toe with any traditional burger all the while keeping you and your diet on track.
- 1 Scallion chopped
- 1/4 cup Mushrooms chopped
- 1 tsp coconut oil
- 1/2 cup Canned Chickpeas (rinsed) (save liquid)
- 2 tbsp Chickpea Can Liquid
- 1 tbsp tahini
- 1 tbsp sunflower seeds
- 1/2 tsp Turmeric
- 1 egg white
- 1 tbsp oats
- 1 tsp fresh dill chopped or1/2 tsp dried
- 1/4 cup sesame seeds
- salt and pepper to taste
- Preheat oven to 375 degrees
- Saute scallion and mushrooms in coconut oil.
- Combine chickpeas, tahini and chickpea liquid in a blender and blend until smoothe.
- In a bowl, mix together the scallions and mushrooms, chickpea blend, sunflower seeds and tumeric. Then mix in egg white, oats, and dill. Season with salt and pepper to taste.
- With your hands, make burgers/patties, and then place them on a baking sheet.
- Sprinkle with sesame seeds and bake for 15-20 minutes until golden.