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Author Notes: No burger roundup could be complete without a good (really, truly GOOD) veggie burger recipe. This one can be easily adjusted to go from vegetarian to vegan, too. Oh, and beet ketchup. It’s our new favorite revelation. —CAVA
- 3 cups canned chickpeas, drained and rinsed
- 3/4 cup quinoa tabbouleh
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 2/3 cup chickpea flour
- 1 large egg, lightly beaten (eliminate to make recipe vegan)
- 6 cloves garlic, finely minced
- 1/2 small onion, peeled and roughly chopped
- 1/2 teaspoon ground black pepper
- large handful fresh mint, chopped
- grapeseed oil for frying
- salt to taste
- 3 large ripe peaches
- 1-2 tablespoons coconut oil
- 1 teaspoon cinnamon
- In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won’t hold.
- Add the quinoa tabbouleh, chickpea flour, egg, paprika, cayenne, garlic, onion, and mint. Add salt to taste.
- Divide the mixture into eight, and pat each portion into a round, flat patty.
- Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart.
- Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.
- For the roasted peaches, Pit peaches and thinly slice cross-wise into 8-10 pieces each. Spread across a coconut-oil-brushed baking sheet. Sprinkle with cinnamon and bake at 400 degrees Fahrenheit for 8-10 minutes, until softened and delicately browned.
- To assemble: Spread bottom half of a toasted bun with beet ketchup. Top with chickpea patty, a handful of fresh microgreens, a few roasted peaches, and a few Gordy’s Pickle Jar Sweet Pickle Chips. Top with top half of toasted bun.