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Chickpea Burgers with Ricotta Sauce

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Chickpea Burgers with Ricotta Sauce -- Epicurean VeganI saw this recipe in the January issue of Shape magazine and knew it’d be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I’ll make 3. They were a little wimpy as 4 and since there’s 3 in my little vegan family, it’ll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I’ll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

INGREDIENTS:
1-15 oz can chickpeas, drained and rinsed
1/4 C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
1/4 C +2 Tbs panko or regular bread crumbs
1/3 C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

DIRECTIONS:
Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.

Chickpea Burgers with Ricotta Sauce -- Epicurean VeganStir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

(I also should have chopped the parsley more)

Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Chickpea Burgers with Ricotta Sauce
 
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I saw this recipe in the January issue of Shape magazine and knew it'd be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I'll make 3. They were a little wimpy as 4 and since there's 3 in my little vegan family, it'll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I'll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.
Author:
Ingredients
  • 1-15 oz can chickpeas, drained and rinsed
  • ¼ C chopped parsley
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Ancho chili powder
  • Black pepper
  • 2 tsp egg-replacer powder + 2-1/2 Tbs water
  • ¼ C +2 Tbs panko or regular bread crumbs
  • ⅓ C ricotta (I had some of my go-to tofu ricotta in the freezer)
  • 2 Tbs plain nondairy yogurt
  • Whole wheat buns
  • Cucumber, sliced
  • Tomato, sliced
  • Spinach leaves
Directions
  1. Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.
  2. Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.
  3. Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.
  4. Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Spicy Black Bean Burgers

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Spicy Black Bean Burgers -- Epicurean VeganYep, they are as good as they look! They are also simple to make and you can either grill them or bake them in the oven. I went the oven route as I was afraid they’d fall apart on the grill. These go great with the cole slaw that I made earlier today, which can also be easily thrown together while the burgers are baking.

INGREDIENTS:
1-15 ounce can black beans, drained and rinsed
1/2 green bell pepper, chopped
1/2 onion, chopped
1 tsp egg replacer powder
1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
1 Tbs chili powder
1 Tbs cumin
2 tsp garlic, minced
salt and pepper to taste
1/8-1/4 C bread crumbs
Hamburger buns
Optional ingredients: sliced avocado, sliced tomato, iceberg lettuce, Tofutti cheese slices

DIRECTIONS:
If using the oven, preheat it to 375, otherwise, heat the grill. Also, this is a good time to get the brown rice cooking—I used the instant stuff. In a medium bowl, mash the black beans. (I find that a pastry blender works great for this). Mash them up as much as you’d like—I prefer to have some chunkiness to the burger, so I don’t go overboard with the mashing.

Spicy Black Bean Burgers -- Epicurean VeganIn a food processor, combine the green pepper, onion, and garlic. Just pulse it a couple of times, otherwise it’ll turn soupy and you don’t want that! Add to the black beans and mix in. Then add the cooked rice, egg replacer, chili powder, cumin, salt, pepper and bread crumbs. Stir well to combine.

Spicy Black Bean Burgers -- Epicurean VeganShape into patties. (I got 5 large patties). If using the oven, place patties on a baking sheet lined with greased foil.

Spicy Black Bean Burgers -- Epicurean VeganBake about 12-15 minutes on each side. If grilling, cook about 8-10 minutes per side over medium heat.If using cheese, add slice for the last minute of baking, or until it melts a bit.

Spicy Black Bean Burgers -- Epicurean VeganTop with your favorite burger ingredients and enjoy!

Spicy Black Bean Burgers -- Epicurean Vegan

Southwestern Tofu Burgers

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Southwestern Tofu Burgers -- Epicurean VeganThis recipe is from Colleen Patrick-Goudreau’s The Vegan Table and she recommends freezing the tofu for at least 48 hours and thawing 6-8 hours before using. It apparently makes a more chewy, enjoyable burger and I think she’s right! They were delicious. Incidentally, I’ve read in other places that freezing tofu before making patties, nuggets and other “meaty” meals, is a must. So if you can plan for that, it’s well worth it. Anyway, these burgers were tasty and full of flavor and better than any veggie patty I’ve had.

INGREDIENTS:
1-16oz pkg extra firm tofu, frozen and thawed
2 Tbs ground flaxseed
6 Tbs water, plus extra for binding
1-1/2 C bread crumbs
1 red bell pepper, finely diced
1 C corn kernels
1/4 C vegetarian refried beans
3 Tbs tomato paste
1 tsp cumin
2 tsp chili powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Salt, to taste
Canola oil, for frying

DIRECTIONS:
Squeeze out water from thawed tofu and crumble into a large -sized bowl. Leave some large chunks, but crumble enough so it will bind well with other ingredients. (I think a pastry blender works great for this).

Combine ground flaxseed and water in a small food processor bowl or blender (I used a blender) and blend until thick and viscous. Add flaxseed mixture to tofu, along with bread crumbs, bell pepper, corn, refried beans, tomato paste, cumin, chili powder, onion powder, paprika, cayenne, and salt. Combine everything with a wooden spoon, and then with your hands to feel the consistency. Make sure spices are thoroughly combined and that you can create patties from the mixture. Taste and add salt, as necessary.  Add water to help bind patties, as needed. (I didn’t find that I needed more water).Southwestern Tofu Burgers -- Epicurean Vegan(oops…I didn’t use a wooden spoon)!

Using your hands, form mixture into patties. (I got 9 patties out of it).

Southwestern Tofu Burgers -- Epicurean VeganIn a saute pan lightly coated with oil, fry over medium heat for 5-7 minutes on each side, until lightly browned and crispy. Be careful to keep patties in tact.

Southwestern Tofu Burgers -- Epicurean VeganI served these on hamburger buns with lettuce and tomato. I think avocado slices and salsa would be great, too. Enjoy!

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