Wednesday, October 29, 2014

quinoa chickpea burgers with pickled veggies and sriracha mayo

Do you like weird food as much as I do? If so this may be the recipe for you. Ever since trying a Bahn Mi (Vietnamese sandwich) at a little shop in Philly, I can't stop thinking about pickled vegetables and spicy flavors with bread. So I gave these burgers a shot and they were even approved by my husband which is big. Nay, HUGE. I also think they're pretty forgiving so if you don't have the exact ingredient the recipe calls for, substitute it for something close. I'm sure another type of bean (black beans maybe?) would be lovely, or Crystal hot sauce instead of sriracha. Whoa, even barbecue sauce would be a good substitute! You can find the recipe after the pictures, below.




 the sriracha mayo
 burgers, before being cooked.
 the star of the show!
 or are these the star? this is what the pickled veggies look like when they're ready.



ingredients for five burgers:

one can of chickpeas
1/2 cup quinoa, cooked
1/4 cup of sriracha sauce
one egg
1/2 cup of rolled oats
1/4 cup wheat germ or bread crumbs
1/2 tsp of salt
dash of pepper

1. Using a food processor, chop the chickpeas until they are pretty well minced, then place them in a large bowl.
2. Next grind the oats in the food processor until they become a fine powder, then place them in the bowl with the chickpeas.
3. Add remaining ingredients to the bowl and mix everything well.
4. Form the mixture into five burger shaped patties.
5. Heat oil (I used olive oil) over medium heat on the stove top, and cook burgers for 4 minutes per side or until crispy and golden.

then for those of you who like toppings...

for the pickled veggies:
If you want to get all crazy, you can make pickled veggies to put on top of your burger. All I do to make anything 'pickled' is to chop up whatever I want to use until it is in fine strips. Sometimes I use a potato peeler to get the strips extra thin and long. Then I heat about 1 cup of vinegar, 1 cup of water, and a teaspoon of salt on high heat until it boils. I put the chopped vegetables into a mason jar, making sure to fill the jar to the top. Then just pour the boiling mixture over the veggies, cover with the lid to the jar, and let it sit until you notice them turn a sort of yellowed color. (If you sue cabbage, it will turn a little purply too, but that's from the dye in the cabbage) This takes about an hour for the hot vinegar to really cook your vegetables. You can refrigerate what you don't use and keep it for quite a while! The vinegar is good to keep food preserved when refrigerated.

for the sriracha mayo:
In a bowl, mix equal parts sour cream and mayo. Then- to taste- add salt, pepper, sriracha sauce and lime juice.


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