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Wednesday, August 31, 2011

Veggie Burger continues, I had all those vegetables and needed to do something with them. The mushrooms, a bunch of aromatics, an odd can of chickpeas and that slaw, salsa and avocado sauce. Can't let it go to waste, so I made a few changes to the stuff and came up with a veggie burger. I did add some fish sauce, as I find that a little Red Boat fish sauce goes a long way. And, even though, I personally do not consider this vegetarian, due to fish as an ingredient, many folks consider themselves to be vegetarian even though they eat fish.
Anyway, I mush up the chickpeas, added the mushrooms and the cooking liquid, added some more chopped celery and green onions along with a large egg and 1/2 cup of bread crumbs. This was mixed together and formed into patties, then fried in olive oil. This is a very loose mixture and requires either ring forms or a small saute pan to keep things together. A nice bun, some salsa and slaw and there you go.


  1. How did you get the great caramelized color with a base of garbonzo beans? I would love to do the same with a base of cranberry beans or edamame.

  2. Beans have sugar, it is just a matter of using a small enough pan and enough oil to shallow fry the patties. These were crispy on the outside.