So I'm not sure why the recipe we found for these burgers was called Chickpea Spinach burgers. True, there are chickpeas and spinach in them, but that's only two of a long list of ingredients and they are probably two of the more subtle flavors in these burgers. I will say, however, that the name alone got me to try them. We decided to make sliders because our previous experience with "burgers" resulted in a mushy center (see Edamame Burgers, Falafel Burgers, and Ginormous Tofu Burgers) so we figured if we made them smaller that would be cute and practical.
The recipe called for:
-1 medium onion
-3 cloves garlic
-1 c. chickpeas
-3 c. packed spinach leaves
-1 carrot
-2 tbsp. soy sauce (I used Tamari instead)
-1 tsp. cumin
-2 tbsp. peanut butter
-1 tbsp. yeast
-1 tsp. sriracha hot sauce
-1/2 c. chickpea flour (I used whole wheat flour)
Cook the onions and garlic, then add the spinach and carrot until the spinach has wilted. In a large bowl, combine the cooked mixture and the remaining ingredients until thoroughly mixed. Then let the mixture cool. I went ahead and portioned out the mixture into patties and lined them up on a cutting board, because I figured they would cool faster individually then all together in one big bowl.
After the mixture has cooled some, form patties, and pan fry in some oil. I used olive oil and cooked each slider for 2-3 minutes per side. We served the sliders on potato slider rolls alongside, what else, french fries. The burgers were very flavorful. I tasted the peanut butter the most but it gave them a nice creamy texture. Phillip had an issue with the number of onions (considering he doesn't like onions) but overall they were tasty!
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