This is my version of a popular veggie burger. It resembles the Original Gardenburger, but adds chickpeas for additional protein. For variety, I substitute cooked mushrooms for the chick peas.
I make up a batch, form the patties and freeze them. When I’m ready to prepare a few patties, I take them out to thaw, then bake them in my toaster oven. They take about 35 minutes to cook at 35o degrees F.
Serve with this dressing:
- Yogurt-Tahini Dressing (makes 1 cup):
- 3 tablespoons tahini
- 1/2 tsp. onion flakes
- 1/4 cup plain yogurt
- 3 tablespoons lemon juice
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 tsp. ground cumin
Combine all ingredients in a small bowl and stir to blend.
Last two photos show a mushroom burger, on Yogurt Yeast Bread.
Here’s the recipe: chickpea-walnut-burgers