While I love most restaurant veggie burgers, I've never been as big of a fan of the frozen grocery store types. Now that I know how easy- and better- it is to make your own, I don't see myself ever buying them again.
My father-in-law gave us a bunch of delicious roasted red peppers, so I decided to make a burger using them and chickpeas for something different. I was feeling lazy so I didn't pre-cook anything and just made the the whole thing in my food processor. Sage said they were difficult to grill because they were hard to keep from falling apart. I suppose I could've added something like oats to help hold them together, but I was worried about the burgers being too dry. They were very good, although I will admit I like the black bean burgers I made recently more. But it was a nice change, and I think the red peppers really added to them. We had ours topped with swiss, tomato, and sprouts on toasted rolls with oven baked sweet potato fries.
2 slices of multi grain bread, torn into pieces
2 cans of reduced sodium chickpeas, drained and rinsed
1 clove garlic, quartered
2 whole roasted red peppers, blotted (if jarred) and sliced
1 tbsp lemon juice
1 egg
1/2 tbsp. dried parsley
Sea salt and fresh ground pepper
1. Put bread pieces in food processor, process until fine crumbs. Add chickpeas, garlic, and red peppers. Process until still slightly chunky. Add remaining ingredients, and pulse just enough to mix.
2. Form into 4 or 5 patties. Grill over medium direct heat for 3-5 minutes per side.
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