Right now I am on a big grilled onion kick. I love the sweetness grilling brings from the onion as well as the taste of a nice char. I thought a chickpea burger would taste great with some grilled onions and kept light served over romaine lettuce instead of a bun. It seemed only obvious to serve it with some chunky avocado and sprouts (which I always try to eat more of but never know how to get it in my meals.) I imagine I could find a burger just like this along the coast of Southern California where I used to live.
Light chickpea burgers with fresh lemon, cilantro and tvp, topped with mashed avocado and lime, grilled sweet onions and sprouts.
1 cup vegetable broth
1 cup tvp
1/2 yellow onion, grated
2 garlic cloves, grated
1-15oz can chickpeas, drained and rinsed
1 tbl lemon zest
juice of 1 lemon, divided
3 tbl chopped fresh cilantro
1/4 cup vital wheat gluten
3 tbl extra virgin olive oil
canola oil for brushing grill
1 large walla walla onion, 1/2" slices
1 large zucchini, 1/4" slices
1 tbl lime or lemon juice
salt and pepper
vegan mozzarella cheese slices, optional
red leaf romaine lettuce
Bring the vegetable broth to a boil. Remove from heat and add tvp. Let sit for 10 minutes until all the broth has been evaporated.
In a large bowl combine the onion, garlic, chickpeas, lemon zest and juice of 1/2 a lemon. Mash until the beans are half smashed and some whole still remain. Add the tvp, cilantro and season with salt and pepper. Stir to combine and add the vital wheat gluten. Stir and form into 4 patties.
In a large saute pan, heat the olive oil and brown the patties until golden on both sides.
While the patties are cooking, grill the onion and zucchini over medium high heat. Squeeze the remaining lemon juice on the zucchini while grilling and sprinkle both sides with salt and pepper.
Roughly mash the avocado in a bowl with lime juice and salt to taste.
Assemble burgers on top of lettuce with avocado, sprouts, grilled onions and zucchini and cheese, if using.