Try this easy plant-based burger that will give a whole new meaning to comfort food and works for any #MeatlessMonday dinner. Egg, panko, and cooked white rice work together to bind chickpeas and grated carrots into a patty. SINAI GOURMET POBLANO ORIGINAL or POBLANO MAPLE will boost the natural earthy flavours of this burger. Serve in lettuce leaves or burger bun.
INGREDIENTS
- 5 tablespoons extra-virgin olive oil
- 1 cup grated carrots, plus more for serving
- Kosher salt and freshly ground pepper to taste
- 1 can (15.5 ounces) chickpeas, drained
- 1/2 cup cooked white rice
- 3/4 cup panko breadcrumbs
- 1 large egg
- 3/4 cup SINAI GOURMET POBLANO ORIGINAL/MAPLE
- 1/2 cup full-fat Greek-style yogurt
- Lettuce leaves or burger bun, for serving
STEPS
- Heat 2 teaspoons oil in a skillet over medium. Add carrots; season with salt and pepper and cook while stirring for 1 minute.
- In a food processor, pulse 1 cup chickpeas, rice, panko, and egg until paste achieved.
- Add remaining chickpeas, carrot mixture, 1/2 cup SINAI GOURMET POBLANO ORIGINAL/MAPLE, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine.
- Shape into four 3/4-inch-thick patties; refrigerate 20 minutes.
- Stir together yogurt, remaining 1/4 cup SINAI GOURMET POBLANO ORIGINAL/MAPLE, season. Set aside.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add burgers and cook until golden, 3 to 4 minutes a side.
- Add cheese if desired.
- Serve over lettuce with more carrots, yogurt sauce, and a sprinkle of pepper .
COOK’S NOTE: For an added kick swap out Poblano Hot Sauce for SINAI GOURMET JALAPENO ORIGINAL OR JALAPENO MAPLE HOT SAUCE.
