Homemade Two-Pea Burgers (yeast free, sugar free)

Veggie BurgersA few weeks ago I hosted a cookout in celebration of SensitiveHusband’s birthday. We had a really nice time visiting with family and friends. I ordered a few side dishes from our local grocery store so that I didn’t have to feel like I was spending my whole day in the kitchen. The menu turned out great! For appetizers there were cooked shrimp, cheese and crackers, and watermelon. Dinner included fruit salad, Greek salad, pasta salad, hamburgers, hot dogs, and veggie burgers. The meal was topped off with MIL bringing the flourless chocolate cake.

While most of our guests that evening were carnivores, a couple of guests were egg-eating vegetarians. Since I don’t typically purchase veggie burgers at the store, my trip down that aisle left me a bit dazed and confused. There are a lot of commercial veggie burger options available, but which ones taste the best? I decided to solve the matter by making my own. I was inspired by a recipe in Martha Stewart’s May 2015 Living magazine for Green-Pea Burgers with Harissa Mayo. I didn’t make the mayo because I figured that our friends would enjoy the tomato, lettuce, cucumber and condiments available for all the burgers. I swapped out the onion for garlic, and used wheat germ instead of breadcrumbs so that my creation would also be onion and yeast free. I added an extra egg white to get the consistency I wanted when forming the burgers. You may want to add a little olive oil also to east the burger making process. They are delicate to cook but flipped fairly easily in a non-stick skillet with a flexible spatula. The burgers are quite tasty and were well-received by all of the guests at our picnic. These will definitely be part of our cooking repertoire from now on.

Ingredients:
1 cup frozen peas, thawed
Coarse salt
1/2 cup canned chickpeas, rinsed and drained
2 cloves garlic, finely chopped
2 tablespoons fresh flat-leaf parsley, chopped
1 large egg plus 1 egg white, whisked together
3/4 cup wheat germ
2 tablespoons extra-virgin olive oil

Preparation:
Coarsely chop the peas and chickpeas either with a knife on a cutting board or using a food processor. Transfer to a bowl and stir in garlic, parsley, eggs, and wheat germ. Season with salt. Form into 4 patties, each about 3/4 inch thick.

Heat oil in a large nonstick skillet over medium. Cook burgers until golden brown, about 4 minutes on each side. Serve with any condiments or toppings you choose.

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