Chickpea Zucchini Burgers and Sriracha “Just Mayo”

chickpea zucchini cakes 1

chickpea zucchini cakes 2

Three common concerns I hear about eating a meatless meal is first, it takes too long to prepare, second, eating so much produce is too expensive, and third, that it doesn’t taste as good as a meal with meat as the main star.  This meal will not just change your mind, but it will blow your mind {and not your bank account}.  Big Time.

If you have time to pat together ground meat for burgers, you have time to make these chickpea zucchini burgers–and you’ll be impressed at how filling and delicious and not greasy these burgers are.  I ate these patties with a salad, and my husband dressed them up as a full-fledged burger, but we both had baked sweet potatoes on the side, and we both topped them with Hampton Creek’s Sriracha Just Mayo.

{In case you haven’t tried Just Mayo yet, here’s the big plug:  Hampton Creek is bringing down the house with their eggless, plant-based products!  This “vegan spread has rattled the egg industry“, it will rattle your world, and it will rattle your ham chickpea burger!  The Sriracha Mayo has just enough zing to add enough flavor without too much heat–so it makes your meal taste better instead of totally overpowering your tastebuds.  It’s The Best.}


CHICKPEA ZUCCHINI BURGERS

  • Servings: makes 6 patties
  • Difficulty: easy
  • Print

Adapted from Martha Stewart’s Meatless

INGREDIENTS

  • 1 medium zucchini
  • 1 can chickpeas, drained and rinsed
  • 1 cup Panko breadcrumbs
  • zest and juice of 1/2 of a lemon
  • 1/4 cup fresh parsley, chopped
  • 2 scallions, finely chopped
  • 3 tablespoons flour
  • 1 egg, lightly whisked (vegan option: substitute with 1 tablespoon ground flax seed, 3 tablespoons water mixed together)
  • salt and pepper to taste

DIRECTIONS

  1. Grate the zucchini and let drain in a colander to remove extra liquid.
  2. Meanwhile, place chickpeas in a large mixing bowl.  Mash with a potato masher until you have a mostly homogenous mixture.  Add the grated zucchini and the rest of the ingredients, and stir until well-mixed.
  3. Separate the mixture into 6 equal portions, and form each portion into a ball, then flatten into a patty.  Alternately, I used 2 scoops with a #40 scooper to make a patty.
  4. Coat a large skillet with olive oil and heat to medium.  Sauté patties until golden and crisp, about 3-4 minutes on each side.
  5. Enjoy with a salad or with your favorite burger toppings.

meatlessmain.com

BAKED SWEET POTATO FRIES

  • Servings: 2-4
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1-2 large sweet potatoes, peeled
  • olive oil
  • salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 400F.
  2. Slice the peeled sweet potatoes into large wedges and place in a large mixing bowl.  Drizzle with olive oil, sprinkle with salt and pepper to taste.
  3. Spread on a large enough baking sheet so the wedges don’t overlap or touch each other.  Bake for 20 minutes, stir/flip/spatula-ize the wedges and bake for another 10-15 minutes until golden and crispy.
  4. These are so yummy if served with Sriracha Just Mayo!!

meatlessmain.com

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