Aug 06 2013

Chickpea Burger with Heirloom Tomatoes

Published by at 6:08 am under Burgers,Comfort Food,Vegan,Vegetarian

Leftover Makeover: Who says leftovers are predictable?

A few nights ago I prepared roasted chickpeas and a special jalepeno-cilantro spinach bulgar for a burrito dinner and had plenty of chickpeas and bulgar left over. The next evening I prepared corn stew over polenta and had a ton of polenta left over. I could just serve these leftovers as is, but they deserve more than that. With a little love, they can get a makeover and feel brand new again. In fact, it would be even more special if I could reinvent them into one dish where they can make good friends.

Chickpea Polenta Bulgar Burgers with Heirloom Tomatoes and Balsamic Glaze

Chickpea Burger

Chickpea Burger

Yields 4 patties

1/4 cup polenta/cornmeal
1/4 cup bulgar
1 cup spinach
1 cup cilantro
1 Jalapeño
1 1/2 cups vegetable broth
2 cups cooked chickpeas
1 teaspoon liquid amino acid
1 teaspoon liquid smoke
3 green onions
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon granulated garlic
1 teaspoon ancho chili powder
1 teaspoon sweet paprika
1 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
4 butter lettuce leaves
1 big heirloom tomato
1 small red onion
1/4 cup of fresh basil leaves
4 tablespoons balsamic glaze
4 teaspoons Dijon mustard
Pickled veggies of your choice

Boil a cup of vegetable broth and whisk in the coarse cornmeal gradually until it becomes a creamy consistency (about 20 minutes). Allow it to cool.

In a blender or food processor blend the cilantro, spinach, and seeded jalapeño with a 1/2 cup of vegetable broth until its smooth. Place the mixture in a small pot and bring to boil. Add the bulgar. Reduce to simmer and cover for ten minutes. Fluff with fork and cool.

Place the chickpeas and spices in a food processor process until its ground.

Combine polenta, bulgar, and chickpea mixture together with your hands. Add the liquid amino acid and liquid smoke. Chop the green onions and add them too. Keep combining with your hands until everything is well incorporated and has a hamburger consistency.

Form into patties and refrigerate for at least an hour or overnight.

Put 2 tablespoons of canola in a cast iron pan on medium high heat. Cook patties for about 2-3 minutes on each side to get a nice golden brown crust.

Place on a toasted whole grain bun. Top with a slice of an heirloom tomato, fresh basil, a drizzle of balsamic glaze, slice of red onion, crisp lettuce, and pickled vegetables of your choice. Slather a bit of Dijon mustard inside the top bun and finito!

Bon appetit!

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