I started Sunday night by trying to make homemade whole wheat hamburger buns in preparation for dinner tonight. All I can say is MAJOR fail....and that I need to work on my exact measuring skills. I usually can figure out a recipe and 'feel' it out to make it taste just right. Let me tell you that this isn't the thing to do when making any form of bread....and I finished the night with something that looked more like a spongy and floppy frisbee than individual perfectly risen buns. Oh well, back to the drawing board and the grocery store for hamburger buns.
This week's Food Matters Project recipe was chosen by Lena of Mrs. Garlic Head
! I've been wanting to try a veggie burger recipe for awhile and this week's recipe screamed at me to go ahead and do it...YUM!
My hubby nick-named this burger the "hummus" burger because of the chick-peas but the seasoning is versatile so you could really make this taste however you want. I topped ours with a homemade herbalicious green goddess dressing (recipe coming soon) and lettuce and tomato on a whole wheat bun. I will make these again and didn't miss the meat at all!
Vegetarian Chick Pea Burgers
1 can of chick peas, rinsed and drained
1 medium zucchini peeled and diced
1 1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1/2 tsp poultry seasoning
1 tsp salt
1 tsp pepper
2 tbsp olive oil, divided
Put all ingredients into a food processor (only 1 tbsp olive oil) and pulse until finely chopped (not pureed).
Then form the mixture into hamburger sized patties. Preheat a large skillet with 1 tbsp olive oil to medium high heat. Add the chick pea patties and cook on both sides for 4-5 minutes or until browned. Once cooked, top with your favorite burger toppings and ENJOY