We just received our new cookbook Peas and Thank You: Simple Meatless Meals the Whole Family Will Love and it’s awesome! I can’t wait to try more of the recipes but the first one we tried was a total success! I doubled the recipe so that the adults would have two burgers. Thankfully we had one left over which made for a delicious lunch.
This recipe has so many things I adore in it: cilantro, ginger, sesame oil, garlic. The burgers held together really well. We skipped the pineapple rings and topped them with more traditional burger items like onions and tomatoes and cheese. Even the kids thought they were yummy. Great, subtle asian flavor. You should try it!
Recipe from Peas and Thank You cookbook:
Ingredients
1/3 cup old fashioned oats, ground into a course flour
1 14-ounce can chickpeas, drained and rinsed
2 tsp reduced-sodium soy sauce
2 tsp lime juice
2 tsp sesame oil
2 tsp minced garlic
2 tsp minced ginger
2 tbl natural peanut butter
2 tbl chopped cilantro
3/4 cup broccoli slaw
4 whole wheat hamburger buns
4 pineapple rings
Instructions
1) In a food processor or blender, grind oats. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro and broccoli slaw and pulse until mixture is combined yet still slightly chunky. Chill mixture for 30 minutes.
2) Coat a skillet with cooking spray or canola oil and heat over medium-high heat. Score bean mixture into quarters and form each portion into a patty. Fry in skillet for 5 to 6 minutes on each side.
3) Toast buns and top with pineapple and other desired toppings. Place finished patties on buns and serve.
