Burgers are most definitely a summertime staple, but who wants to pack on the pounds during bikini season by downing them every time the barbecue is fired up? Not me, that’s for sure. Although I’m not a vegetarian I have learned a thing or two from our fellow herbivores; one of them being that veggie-burgers are absolutely delish and can pack in a tonne of healthy feel-good excellence into one patty. Behold, the Chickpea Feta Burger weighing in at a beautiful 170 calories per non-meat circle. The great thing about these are that you don’t have to add that extra slice of cheddar because the light feta (I used Apetina brand) stirred into the chickpea mixture remains intact when cooked and provides the perfect salted taste to compliment.
Note: I must mention that when I first made these I used a blender about as sharp as a bowling ball. I have since invested in a Nutribullet and fully intend on whipping these up again soon! Let me know how yours come together.
What You Need:
1 Tsp. of Light Olive Oil
1 Carrot, peeled and chopped into small chunks
1/2 Cup Sliced White Mushrooms
1 Tsp. of Fresh Minced Garlic (NOT the canned stuff stored in oil!)
1 1/2 Cups of Canned Chickpeas, rinsed
3 Tbsp. Crumbled Light Feta Cheese
1/2 Cup of Whole Wheat Bread Crumbs
Dash of Oregano (or seasoning of your choice)
1) Preheat oven to 400 degrees Fahrenheit.
2) In a food processor, blend carrot, mushrooms, minced garlic, and chickpeas until smooth. Stir in light feta cheese into chickpea mixture.
3) Add in bread crumbs, and spices to the chickpea mixture and hand stir until fully combined.
4) Sparingly brush baking sheet with 1/2 Tsp. of light olive oil. Form chickpea mixture into 4 patties about 3’’ across and ½’’ thick. Place patties on and baking sheet and brush patties with remaining olive oil.
5) Bake for 15 to 20 minutes, or until they begin to turn slightly spongy and the patty does not fall apart when it is picked up.
* A great alternative to mayo is fat-free plain greek yogurt mixed with a little dill weed seasoning!