Simple Summer Recipes #3
I am just wrapping up my incredible weekend here in Tofino. I cannot even begin to explain how fantastic the last couple of days have been. I will be posting a full “report” later in the week to share with you all the reasons you MUST come to the Tofino Food & Wine Festival next year…or at the very least, plan a trip to this part of the island in the very near future.
Getting back to simple and delicious summer foods that you can make at home, most people don’t go without a burger or two during the summer months. It is my opinion no animals need to be involved to enjoy a delicious juicy summer burger :-)…well unless your dog knows how to barbecue a veggie burger, and in that case, lucky you and be sure to send me a picture!
Although there are many vegetarian/vegan burger options available at the grocery stores, I have yet to find one that I couldn’t live without. There seems to be alot of fillers in the store-bought ones that don’t necessarily represent real food, not to say I haven’t thoroughly enjoyed the occasional Gardein Meatless Burger! If you have tried one of these store-bought versions and it wasn’t your thing, then I would encourage you to try making some burgers at home if you haven’t before. One google search and you could be inundated with hundreds of potential veg burger recipes, it’s just finding one that works for you….and hopefully here is one to add to your collection!
Although my Beet Burger is still one of my all-time favourites, I recognize that there is not always time to pull them together. I am a big fan of hummus and so needless to say, formulating this recipe was not a huge stretch for my taste buds but maybe a little stretch for my belly :-0 If you love hummus then you will love this quick burger recipe…and if you can make hummus, then you can definitely make this burger!
Prep Time: approx. 30 mins
Makes 6-8 burgers
2 tbsp chia seeds (soaked for 5 mins in 3 tbsp warm water)
2 (14oz) cans of garbanzo beans, drained & rinsed
3 tbsp tahini
1/2 tsp baking soda
1 tsp sea salt
1 tsp garlic powder
1 tsp. fresh ginger, grated
juice of 1/2 lemon
1 large sweet potato, grated (approx. 2 cups of shredded sweet potato)
1/3 cup bread crumbs
- Add everything, except for the sweet potato & bread crumbs, into a food processor.
- Pulse until thoroughly mixed together but not entirely smooth
- With your hands combine chick pea mixture, sweet potatoes and bread crumbs. Then form them into medium sized patties
- I usually get 7 or 8 burgers depending on how large I make them (and they are excellent for freezing if you only need a few at a time)
- Preheat your BBQ or indoor grill to a med-high heat. Coat both sides of the burgers with a little olive oil. Cook for 5-7 minutes each side. Full disclosure: they can be a bit delicate on the outdoor grill but not impossible. Just be patient. Sometimes I also bake them in a 350 degree oven for 20 mins. if I am not in a patient grilling kinda mood!
Throw together a simple side salad (below I used mixed greens with grilled pears & topped with a extra virgin olive oil, balsamic vinegar and sea salt) and Helllllllooooo Summer!