SPICY CHICKPEA-RICE BURGERS WITH BBQ SAUCE
Recipe by Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.” More at www.RuthMilstein.com.
BIG BLEND RADIO INTERVIEW: Ruth Milstein discusses her chickpea burger recipe and shares some cooking tips. Listen here in the YouTube player or download the podcast on PodBean or SoundCloud.
You may use canned chickpeas. Drain the liquid, then wash and dry before mashing them. Makes 4 servings.
1 cup cooked chickpeas
1/3 cup cooked brown rice
1 small carrot, grated
1/4 cup red pepper, diced
1 tablespoon onion, diced
1 tablespoon parsley, minced
1 jalapeno pepper, seeded and diced (optional)
3 tablespoons breadcrumbs
1 ½ tablespoons sunflower seed, toasted
1 tablespoon BBQ sauce
Salt and red pepper flakes to taste
With a potato ricer mash the chickpeas and the rice (it is easier when the rice is hot). Leave the chickpeas a bit chunky for texture.
Transfer the mixture to a medium-size bowl, then add the rest of the ingredients and mix gently.
If the mixture is not sticky enough, chill for 15 minutes or add more breadcrumbs.
Divide the mixture into 4 parts to form 4 patties. Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon sesame oil in a heavy skillet and cook the burgers for 3-4 minutes per side.
* You can double the amount–wrap each Pattie with plastic wrap and freeze for one week.
