Fusion-Spiced Veggie Burgers

By Ginna Mungiovi

The appealing aroma of these light and lean veggie burgers is divine.  You can store these ready-to-make patties in your refrigerator for up to a week for a simple go-to meal that’s speedy and scrumptious.  Have your dinner ready in a flash!  The components of this burger aren’t the same as your average plain old veggie burger, and above all, much better than the frozen stuff you buy in your grocers’ freezer isle.  It backs a punch of flavor and nutrition.  The robust fusion of tastes like curry, teriyaki and cilantro all create a tasty and unique combination that will trigger anyone’s senses and leave you feeling satisfied and delighted about the burger you’ve just eaten.

Yield: 4 servings

Ingredients

2 ½ cups chickpeas

2 large eggs

3 tablespoons minced cilantro

1 cup alfalfa sprouts

1 cup finely chopped red onion

1 cup plain breadcrumbs

2 teaspoons teriyaki sauce

1 teaspoon lemon juice

1 teaspoon lemon zest

1 tablespoon grapeseed oil, plus more for frying

½ teaspoon curry powder

pinch cayenne pepper

salt and black pepper to taste

Directions

In a food processor, combine chickpeas, eggs and cilantro, season with salt and pepper, pulse until mixture is smooth and creamy.  Transfer mixture to a large mixing bowl; fold in the remaining ingredients, until evenly combined, season with salt and pepper.  Refrigerate mixture covered with plastic wrap for 10-15 minutes and allow flavors to combine.  Meanwhile, heat a large skillet over medium-high heat; add grapeseed oil to coat the bottom of the skillet with a thin layer.  Remove mixture from refrigerator, shape into 4 even patties.  Fry patties 2 at a time for 5 minutes per side until golden.  Remove from pan; serve with toasted buns with your choice of toppings.