The Great Vegetarian Challenge: Day 2
Um, pardon me? You, yes you – spring allergies. What did I ever do to make you hate me so much? What makes you think that a bright red runny nose and puffy eyes are considered “attractive?” What gives you the right to bestow feelings of poo on me while my outdoor to-do list exceeds past the Kansas state line? How would you feel if I cast evil human allergy spells on you and kept you from the things you love?
Let me speak to your manager.
I do realize I’m talking to pollen and that it cannot hear me. I also realize pollen doesn’t have a manager.
Thank you and goodnight.
Spinach and Chickpea Burgers:
What it took for 4 burgers:
* 1 (14.5 oz) can chickpeas (drained and rinsed)
* 5 oz spinach
* 3 Tbs. extra virgin olive oil
* 1 tsp cumin seeds, toasted
* 2 eggs
* juice from 1/2 lemon
* 1 tsp salt
* 1/3d cup all-purpose flour
* 1/3rd cup whole-wheat breadcrumbs
Preheat oven to 350.
In a medium skillet, heat a tsp of the oil. Add the toasted cumin seeds and spinach and cook until completely wilted, a couple of minutes. Transfer to a plate to cool. If necessary, drain the excess liquid. Finely chop.
Toss 1 1/4 cups of the chickpeas, eggs, lemon juice and salt into a food processor. Pulse until the mixture is like a chunky hummus. Not too smooth, not too chunky beany.
In a large bowl, combine the remaining 1/4th cup chickpeas with the spinach. Mash it up with a potato masher. Toss in the bean-egg mixture and stir to combine. Fold in the flour and breadcrumbs at this point. If you need a little more, add it. If it’s too dry, add a teeny bit of water. Shape into 4 patties.
Back in the skillet, add the remaining oil and heat over medium-high. Add the patties and cook until browned on both sides, between 6 and 10 minutes. Transfer the burgers to the oven and cook for about 10 more minutes, until firm.
Serve with all your favorite fixings!