#QuarantineCooking: Veggie Burgers with Pantry Ingredients
As we weather this moment in the Covid-19 pandemic, many of us are staying in and cooking from the pantry. Right now, you just might find some cheer and sustenance in an easy, sustainable veggie burger made from pantry ingredients.#Quarantinecooking is the way of the day, and these burgers are built on a can of chickpeas, rolled oats, and a few other things you should have knocking around. I keep capers, flax and lemons on hand, but you can sub in other stuff if you are out. Buns are optional, if you don’t have any, and if you don’t have avocados, you can always just go with ketchup, salsa, whatever you have.
The only trick to making these is to mince the oats and beans lightly in the processor, to keep some texture. You don’t want the burgers to be too smooth in the middle. Just pulse until the oats are chopped, not made into flour. Then pulse the beans and everything else to a coarse, chunky mixture, studded with capers. Once it’s all mixed up, you can use a half cup measure to make neat and tidy portions.
Ground flax is the magic ingredient, which helps glue it all together. If you have some flax seeds, you can grind them to a fine powder in a spice mill, blender, or clean coffee grinder. The food processor doesn’t do a very good job of it. Flax absorbs liquids and forms a gel, so give it a minute to do its work. Flax is incredibly healthful, and keeps well, so stock up if you make it to the grocery store.
Long after all this passes, quarantine cooking will be a fading memory. Pantry cooking is timeless, and these burgers will always be a tasty way to save some money and eat well.
Check out my Vegan Pantry Post, and a recipe or two to use up the aquafaba from the chickpeas.
Stock up, stay calm, and take care of yourself.
Chickpea and Caper Burgers with Avocado Tzatziki
Ingredients
- 1 cup rolled oats
- 1 15 ounce can chickpeas drained (save the aquafaba)
- 1/2 cup chopped onion
- 2 tablespoons ground flax seeds
- 2 cloves garlic pressed
- 4 tablespoons small capers drained and patted dry
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
Tzatziki Sauce
- 1 large avocado
- 2 tablespoons fresh lemon juice
- 1/4 cup minced cucumber
- 1 tablespoon fresh dill (or 1 tsp dried) coarsely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
To Serve
- 4 whole wheat burger buns
- lettuce, tomato
Instructions
- Ina food processor, grind the oats to a coarse powder. Add the chickpeas, onion,flax, garlic, capers, oregano, salt and lemon and pulse to make a chunky mixture.
- Form into four scant half cup patties, about 3/4 inch thick, and place on a plate,chill for an hour. Don't make them too thin or they will crumble in the pan.
- Make Tzaziki by mashing the avocado and stirring in the remaining ingredients. Reserve.
- In a large saute pan, drizzle avocado oil and heat over medium high heat. Place burgers in the hot pan and cook for about 2 minutes per side, until golden brown, turning and adjusting heat as needed.
- Serve on toasted buns with Tzatziki, lettuce and tomato.
