Ingredients: |
Ingredients: BURGER:
1 cup (250 ml) vegetable stock
1/2 cup (125 ml) couscous
1 tsp (5 ml) dried basil
3/4 tsp (4 ml) grated lemon rind
1 19 oz can (540 ml can) chickpeas, drained
1/3 cup (75 ml) chopped green onions
1 egg
2 tbsp (25 ml) water
1 clove garlic, minced
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) pepper
1 tsp (5 ml) vegetable oil
2 whole wheat pita breads or Burger Bun
1/2 cup (125 ml) light sour cream
2 cups (500 ml) shredded lettuce
1/2 cup (125 ml) sliced cucumber
1/4 cup (50 ml) sliced radishes
CHIPOTLE MAYONNAISE
1 cup mayonnaise (or ½ cup mayo and ¼ cup sour cream
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
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Directions: |
Directions:BURGER:
In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and lemon rind; cover and let stand for 5 minutes. Fluff with fork.
In food processor, chop chickpeas finely.
Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper.
Shape into four 1/2-inch (1 cm) thick patties.
(Can be wrapped in plastic wrap and refrigerated in airtight container for up to 8 hours or frozen for up to 2 weeks.)
In nonstick skillet, heat oil over medium-high heat; cook patties, turning once, for 8 to 10 minutes or until golden.
Cut each pita bread in half and open to form pouch; spread inside with sour cream. Fill each with patty, lettuce, cucumbers and radishes.
CHIPOTLE MAYONNAISE:
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper. |
This recipe for Vegetarian Chickpea Burgers with Chipotle Mayo is from