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| Karma Burger served over baby spinach, with a broccoli slaw side |
Tonight, I made a recipe from The Karma Chow Ultimate Cookbook. Missy has some incredible recipes and this one was one of the best I've tried from her book thus far. If you don't have this vegan cookbook, I encourage you to pick up a copy ASAP!
I tweaked
her recipe based on what I had on hand.
It made 4 large burgers – 2 for tonight and 2 left over for another
night this week.
Karma
Burgers:
1 – 15 oz can chick peas (salt free, organic – rinsed well)
1 ¼ cup gluten free bread crumbs or panko
½ red onion, chopped
2 cups baby spinach
½ bunch parsley (about 1 cup packed)
¾ cup cooked brown rice
2T tomato paste
cumin, chili powder, garlic powder, sea salt (to your liking)
coconut oil, for frying
1 – 15 oz can chick peas (salt free, organic – rinsed well)
1 ¼ cup gluten free bread crumbs or panko
½ red onion, chopped
2 cups baby spinach
½ bunch parsley (about 1 cup packed)
¾ cup cooked brown rice
2T tomato paste
cumin, chili powder, garlic powder, sea salt (to your liking)
coconut oil, for frying
Puree onion,
spinach & parsley in food processor until wet, nearly liquid. Put into a mixing bowl and add chick peas
& brown rice to food processor.
Pulse until finely ground. Add to
mixing bowl with greens. Add tomato
paste & seasonings. I didn’t measure
but if I had to guess, I’d day 1 tsp each except for the salt which was more
like ¼ tsp. Mix with hands until
incorporated. Add bread crumbs, a little
at a time, until desired consistency. Section
the mixture into as many burgers as you’d like.
I made four large patties.
Depending on
the size of your patties, cooking time will vary. I ended up having to put mine in the oven at
450 for about ten minutes to make sure they were heated through. I cooked them over medium heat with coconut
oil in a pan for about 6 minutes per side.
They were not heated through, hence their trip to the oven. Either way, they were amazing!!
We very rarely eat bread so I served the burgers over a bed of baby spinach and topped them with mashed avocado & Chipotle Vegenaise (dairy-free mayo). For the avocado mash, I added a sprinkle of sea salt, garlic powder, white pepper and cumin.
We very rarely eat bread so I served the burgers over a bed of baby spinach and topped them with mashed avocado & Chipotle Vegenaise (dairy-free mayo). For the avocado mash, I added a sprinkle of sea salt, garlic powder, white pepper and cumin.
As a side, I tossed broccoli slaw with chopped broccoli crowns, red onion, red
cabbage, gluten free/dairy free Ranch dressing from Organicville and sprinkled
with raw pumpkin seeds. I made the slaw (minus the pumpkin seeds) about an hour and a half before dinner so the dressing could really settle in.
We will most definitely have this again!
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| Pureed spinach, red onion & parsley |
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| Pureed brown rice and chick peas |
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| The mixture, after adding the panko |
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| Karma Burger patties, before cooking |
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| Broccoli slaw |
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| Mashed avocado with seasonings - YUM! |
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| pan frying the patties in coconut oil |
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| inside of the Karma Burger |
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| Broccoli slaw with raw pumpkin seeds |
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