Coconut Curry Burgers
You can make a veggie burger out of any damn thing. Rather than waiting around for Morningstar to come out with a new flavor so that you can pay some painful amount for a box of four -- maybe we should all get inspired by random flavor combinations, skip the fillers and soy protein isolates, and start making our own.
To that end, I offer the Coconut Curry Burger. Serve on good toasted bread with a slab of tomato, add some green leaves, and smear a little orange marmalade on the bun (which may not seem sensible, but will bring this burger to a new, ridiculous level). Even better the next day, after the flavors have gotten to know each other more intimately.
Prep Time: 15 Minutes
Cooking Time: 15 Minutes
Yield: 4-6 Burgers, depending on the size
Ingredients:
1 Small Onion, chopped
½ Green Bell Pepper, chopped
1-15 oz Can of Chickpeas, drained and rinsed
2/3 Cup Unsweetened Coconut
2 Eggs, lightly beaten
½ Cup Rolled Oats
Spice Mixture:
1-½ Tsp Sea Salt
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Cumin
½ Tsp Mustard Seed
½ Tsp Ground Ginger
¼ Tsp Cayenne Pepper
Pinch of Cinnamon
In a large pan, heat oil over medium heat and add onion and peppers. Cook for about 5 minutes or until somewhat softened. In a small dish, combine all spices for the spice mixture, then stir that into the onion/pepper mixture until well combined. Let that cook for another two minutes. Remove from heat and set aside. In a large bowl, combine chickpeas, coconut, eggs, and rolled oats. Using your hands or a potato masher (or a food processor, if you’re just not in the mood for this—but don’t stir in the coconut until afterward), mash mixture until almost all chickpeas are squashed. The more smashed they are, the easier it will be to form the burgers and make them stick together. Reheat the large pan over medium flame with a tablespoon or two of oil. Once hot, form mixture into small burger patties with your palms and then place into the hot pan. Cook on each side, undisturbed, for 4-5 minutes or until well-crisped. Serve.
Categories: Wheat Free or Optional,Dairy Free or Optional,Soy Free or Optional,Nut Free or Optional,Comfort Food Revamp
Do you think feta cheese would work as well?? Or is there another cheese besides goat cheese you would recommend?
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hi amanda--
i don't think feta would work b/c it just doesn't blend as well as goat. do you have an allergy to goat cheese?
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Am I crazy? I don't see goat cheese on the recipe? I made them without any cheese and they were FAB!
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you are not crazy
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oh WOW that made me hungry just looking at it! sounds great.
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hi Nicole!
please tell me you are going to continue to post amazing recipes in 2009 - i know you must be busy - but i love them and look foward to more!
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hi steph--
thanks so much! yes, i will be posting new recipes starting next week!
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I just found your blog while searching for a decent oat milk recipe. I hate to comment with something so unrelated, but I was wondering -- any ideas for a non-dairy, non-grain whipping cream? I don't use soy or grains, I make my own raw nut milk, and I absolutely refuse to use any of that store bought non-dairy nonsense. Scares the Hell out of me. I considered whipping nut milk with a bit og gelatin or agar, but I'd be worried it wouldn't have the same texture.
Look forward to any ideas you may have, and shall enjoy scrolling through your delicious entries!
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Great and creative recipe. It's so nice to see healthy recipes based on whole foods rather than "lowfat"!
BODA weight loss
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yum! these are my new favorite. I think i'm going to make another batch tomorrow and freeze them for rainy days when i need a bomb meal in a pinch.
love your humor and your take on cooking! can't wait to keep trying your recipes!
thanks for posting!
- Lauren
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I really enjoyed your goat cheese broccoli soup! Thank you for sharing your recipes!
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I want to make these and freeze them. That will be okay, right?
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OK well I am trying to comment on the broccoli goat cheese soup but the comment button brings me to the burger page... oh well
This recipe is wonderful and fantastic, I cannot wait to make more! The only vegetable stock I found that was decent sodium and had whole food ingredients was by kitchen basics. It was very good but expensive, do you think using vegetable broth would make a huge difference? Whole foods 365 brand has a more reasonably priced one of those but doesn't make vegetable stock.
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stock...broth...by all means use either one! there have been times that i've used water in situations where neither was around and, as long as i've had enough flavor happening otherwise, it was fine.
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OMG! This is a freaking awesome soup! I made it the other night with orange and purple cauliflower (which made for a very weird pinkish colour) instead of broccoli and an extra litre of stock and it was still excellent. Thanks a bunch! Hee hee. A bunch.
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