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Chickpeas make a great foundation for this veggie burger

This undated photo provided by America's Test Kitchen in April 2019 shows Crispy Veggie Burgers in Brookline, Mass. This recipe appears in the "Complete Cookbook for Young Chefs." (Steve Klise/America's Test Kitchen via AP)

Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger. A touch of curry powder adds a hint of warm spice. Panko are crispy Japanese-style bread crumbs_they help hold the patties together.

Process the chickpea mixture just until there are some finely chopped chickpeas (to help the patties hold together) and some larger pieces (for a satisfying texture). Do not overprocess the mixture or the burgers will have a mushy texture. To keep the patties from falling apart, wait until they are well browned on the first side before attempting to flip them.

Follow this recipe with your kids.

CRISPY VEGGIE BURGERS

Servings: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Prepare Ingredients:

1 (15-ounce) can chickpeas

1 large egg

2 tablespoons plain Greek yogurt, plus extra for serving

2 teaspoons plus 2 teaspoons extra-virgin olive oil, measured separately

1/2 teaspoon curry powder

1/8 teaspoon salt

Pinch pepper

1/3 cup panko bread crumbs

3 scallions, sliced thin

4 leaves lettuce

4 hamburger buns

Gather Cooking Equipment:

Colander

Can opener

3/4-cup dry measuring cup

Medium bowl

Whisk

Food processor

Rubber spatula

Ruler

10-inch nonstick skillet

Spatula

Start Cooking!

Set colander in sink. Open can of chick7/8peas and pour into colander. Rinse chickpeas with cold water and shake colander to drain well. Measure out 3/4 cup chickpeas; reserve remaining chickpeas for another use.

In medium bowl, whisk egg, yogurt, 2 teaspoons oil, curry powder, salt, and pepper until well combined.

Place 3/4 cup chickpeas, panko, and scallions in food processor. Lock lid in place. Hold down pulse button for 1 second, then release. Repeat until ingredients are roughly chopped with some large pieces remaining, 5 to 8 pulses.

Remove lid and carefully remove food processor blade (ask an adult for help). Transfer chickpea mixture to bowl with egg mixture. Use rubber spatula to gently stir ingredients until just combined.

Use your hands to divide chickpea mixture into 2 lightly packed balls. Gently flatten each ball into circle that measures 4 inches across.

Add remaining 2 teaspoons oil to 10-inch nonstick skillet and swirl skillet to coat evenly with oil. Place patties in skillet and cook over medium heat until well browned on first side, 4 to 6 minutes. Use spatula to gently flip patties (ask an adult for help). Cook until well browned on second side, 4 to 5 minutes. Turn off heat.

Put 1 lettuce leaf inside each bun. Use spatula to slide burgers into buns. Serve with more yogurt (for dipping or spreading inside buns) if you like.

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Nutrition information per serving: 726 calories; 189 calories from fat; 21 g fat (3 g saturated; 0 g trans fats); 108 mg cholesterol; 1166 mg sodium; 106 g carbohydrate; 17 g fiber; 16 g sugar; 30 g protein.

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For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Crispy Veggie Burgers in “Complete Cookbook for Young Chefs .”

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America’s Test Kitchen provided this article to The Associated Press.

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