Makes 4 burgers
* 1/4 cup chopped red onion1/4 cup chopped red onion
* 1/2 teaspoon olive oil + 1/2 tablespoon
* 1/2 cup broccoli
* 1 medium-sized peeled carrot, chopped
* 1 (15 ounce) can chickpeas, drained and rinsed
* 1/2 cup freshly grated cheddar cheese + more for topping
* 2 tablespoons BBQ sauce + more for topping
* 1 teaspoon honey
* 2 1/2-3 tablespoons whole wheat pastry flour
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 teaspoon smoked paprika
* 1/8 teaspoon onion powder
Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.
In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.
Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don't crack or fall apart. Serve on toasted buns with additional cheddar, red onion and sauce.
Still hungry? Here's a perfect appetizer to go with the burgers.
CHEESE SMOTHERED STUFFED POBLANOS
Get the RECIPE at:
