Sunday, 28 December 2008

Carrot ChickPea Burgers

For the pepper cheese:
1 pound sharp cheddar,
   shredded
1/2 cup chopped dill pickles
1/2 cup pimiento peppers,
   finely chopped
1/3 cup mayonnaise
Salt & Pepper to taste
1/4 cup chopped green onion
For the burgers:
2 regular cans of chickpeas,
   drained
2 medium to larger carrots
1/4 cup breadcrumbs
2 tablespoons sunflower seeds
   or other seeds & nuts
Salt & Pepper to taste
2 tablespoons flour
1 egg (optional)


  • For the Pimiento cheese: Combine all ingredients (except shredded cheddar) together in a food processor and give them a couple of pulses.  
  • Add ingredients to the shredded cheddar in a medium sized bowl and mix well.  
  • Cover the bowl and place in the fridge until ready to use.
  • For the burgers:  Add the carrots to a food processor and pulse a few times until they are diced small. 
  • Next, add in the chickpeas and sunflower seeds (and egg, if using) and continue pulsing until everything is very finely chopped (and has almost turned into a paste). 
  • Transfer to a mixing bowl and fold in the breadcrumbs, salt, and pepper.
  • Sprinkle the flour on a clean surface and use that area to divide the dough into 6 balls (making sure each ball is coated with a little bit of flour). 
  • Wrap the balls in foil or plastic wrap and transfer to the fridge until chilled (about 30 minutes to an hour).
  • Once the dough is chilled, gently roll out each ball on a floured work surface and dab a tablespoon of pimento cheese in the center. 
  • Fold the outer edges into each other until the pimiento cheese center is completely sealed with the chickpea mixture. 
  • Wrap back up and transfer back to fridge. Repeat this process with the rest of the dough balls.
  • To cook: Cook patties in a high ridged fry pan, over medium heat, with a tablespoon of ghee or coconut oil for 5 minutes on each side (or until browned). 
  • Be careful (!)  as veggie burgers fall apart easily.
  • I usually do all the above a day or two ahead of time and then place patties in the fridge or freezer between paper towels until the day of consumption.  Then heat up any way you prefer.
  • To serve: As you would any other burger, with mayonnaise, more pickles, ketchup, greens, tomatoes, etc. etc. etc.