Thai Veggie Burgers
Recipe By Mama Pea (Sarah Matheny) from the book Peas and Thank You
Tired of the same-old veggie burger? Thai seasoning and an oatmeal/chickpea mix will get you out of a rut.
Nutritional Information Per Serving (with bun): 352 calories, 8g total fat, 1g saturated fat, 0mg cholesterol, 689mg sodium, 56g carbohydrates, 10g fiber, 15g protein.
Makes 4 large burgers
- 1/3 cup old-fashioned oats, ground into a coarse flour
- One 14-ounce can chickpeas, drained and rinsed
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons lime juice
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons natural peanut butter
- 2 tablespoons chopped cilantro
- 3/4 cup broccoli slaw
- 4 whole wheat hamburger buns
- 4 pineapple rings (fresh or canned)
- Optional Toppings: romaine leaves, vegan mayonnaise (i.e. Vegenaise), teriyaki sauce
- 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.
Pea Points: These burgers are perfect for a tropical-themed party. Served with Mama Pea’s Margarita Smoothies (p. 11), and Mango Cupcakes with Coconut Cream Icing (p. 213), you can go ahead and redeem that ticket to the Islands… or just send it to Mama Pea. I’ll dispose of that for you.