Friday, February 18, 2011
Mediterranean Chickpea Burgers
Most of the time when I check my mail there's nothing exciting in there, mainly just bills or flyers. Sometimes, though, the newest issue of Everyday Food is in there, and it's a beautiful day. Their March 2011 issue has page after page of recipes that I have to try, and the first one I made is the Mediterranean Chickpea Burgers. I have had a recent obsession lately with burgers, especially bean burgers. I had to text my roommate sister the other night to see if she was sick of the Veggie Burgers with Tahini Mayonnaise yet, because I felt like making them again for the third time in two weeks. (Side note: The veggie burgers are even better when a little Sriracha sauce is stirred into the mayonnaise. Also I discovered that butter lettuce is good on them, and I hate lettuce on burgers)
The chickpea burger that I made last night, does have beef in it. The patties are roughly half ground beef and half chickpeas and bulgur wheat. NOM NOM NOM. When I was buying the ground beef I managed to give myself a heart attack and embarrass myself all at the same time. What you need to know is that I am half Dutch, which means I am half cheap. I have zero issue paying lots of money for Lululemon, but I will not spend lots of money on other things, like ground beef.
I was looking at the ground beef and for roughly a pound of it, the price was $9 or so. Usually it's about $5, so this sent me into a panic attack about food prices going up and how I would no longer be able to afford one of the cheapest meats to buy. I spotted a butcher and I said "Hey, why is the ground beef so expensive?" and he said "That's ground bison". I'm an idiot.
Mediterranean Chickpea Burgers
adapted from Everyday Food
2 ounces feta cheese
1/4 cup low-fat plain yogurt
coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 pound ground beef chuck
1/3 cup roughly chopped mint leaves
nonstick cooking spray
4 hamburger buns, split and lightly toasted
1 small cucumber, thinly sliced
1 large tomato, sliced
1) In a small bowl, mash feta with the back of a fork until smooth. Stir in the yogurt and season with salt and pepper. Set aside.
2) In a small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
3) Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8-10 minutes, flipping once. Serve on buns with sliced cucumber, tomato and feta-yogurt sauce.
Overall, I found the patty to taste strongly of ground beef. Not a lot of flavor. To combat this, I would add some lemon juice to the feta-yogurt sauce next time. It was a good burger, but it just needed something extra to make it great.