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South Western Chickpea Burgers with Creamy Chipotle Sauce
A spicy twist to chickpea burgers. These aren't for sissy's. Sweet, spicy and smokey Chipotle peppers in Adobe sauce give these some serious personality Don't like the heat? Got kids? No worries, these babies are just as good on a whole grain bun with fork smashed avocado. Ingredients
- 2- 14 oz. cans garbanzo beans (chick peas), drained
- 1- 4 oz. can diced green chiles
- 1 cup home made bread crumbs plus more if needed
- 1 Organic, Free-Range egg
- 1 small handful cilantro or parsley, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- GARNISHES
- Portobello Mushroom caps
- Avacado, sliced or smashed
- Green Onions, sliced
- 1 cup sour cream
- 6 oz. can of Chipotle peppers in adobe sauce
Directions
- In a food processor or blender, combine chick peas, 1/2 of the green chiles, lime juice, cilantro, salt and spices if using. Pulse just a few times till blended but not pureed. You want them slightly chunky.
- Transfer to a bowl and add egg and bread crumbs. Mix with a spoon till combined.
- Heat a grill pan over medium-high heat. Spray lightly with oil. Brush a little bit of oil over both sides of Portobello and sprinkle with salt. Grill for 3-4 minutes on each side. Remove from pan and set aside.
- Meanwhile, put Chipotle peppers and 1 cup sour cream into blender. Blend until smooth. Transfer to a small bowl.
- Using your hands, make small patties with the bean mixture and place them on the pan. Let cook for 4 minutes until browned. Using a spatula and going against the grill bumps, gently flip them over. Cook another 3-4 minutes. Remove from heat and place on mushroom or bun. Top with garnishes and sauce.
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