Mama Pea’s Thai Veggie Burgers

Remember how yesterday was supposed to be a “Meatless Monday”, well now it has become a “Meatless Tuesday” – it’s called flexibility in meal planning, people! Tonight’s meal was inspired by one of my favorite “Pick me up/funny/great advice/motherhood/foodie blogs“. Actually it was her book that inspired tonight’s dinner.I bought the cookbook couple of months ago, but it just kept sitting on my bookshelf, until this Sunday. Every meatless recipe I suggested to the chef, he denied until it dawned to me that Mama Pea “converted” Pea Daddy from a meat eater to a vegetarian with some great veggie burgers! Ah ha…I don’t want to convert the chef to a vegetarian, but I do want to find good meatless option. Because if the chef doesn’t approve the recipe, we don’t get to eat (what I want that is).

When having a veggie burgers, we are much more accustomed to black bean burgers than any other type, so having this chickpea/broccoli slaw based burger was a great change.  The chef loves a good burger. And I really think this was a very good burger.

Originally I planned on us having some sweet potato fries but because of my poor planning (I forgot to buy the fries) we even had a better side dish – arugula salad. The chef made a great salad dressing with some olive oil, lime, salt and peppers. It was very refreshing salad dressing. Got to remember this for next time.
I was not able to find the recipe online, so I will share it here, but please note that the chef followed the recipe to a T from the book.

INGREDIENTS:
1/3 cup old-fashioned oats, ground into a coarse flour
1 14-ounce can chickpeas
2 tsp reduced sodium soy sauce
2 tsp lime juice
2 tsp minced garlic
2 tsp minced ginger
2 tbsp natural peanut butter
2 tbsp chopped cilantro
3/4 cup broccoli slaw

RECIPE:
1. In a food processor/blender, grind oats. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro and broccoli slaw ad pulse until mixture is combined yet still slightly chunky.  Chill for 30 minutes.
2. Coat a skillet with cooking spray and heat over medium-high heat. Score bean mixture into quarters and form each portion into a patty. Fry in skillet for 5 to 6 minutes on each side.
~~At this point the house started smelling divine~~

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