Recipe from "The Splendid Table". Be sure to reserve a portion of the chickpeas and mash them by hand, it gives the burger more texture.
Makes 5 patties
2 T. plus 1 t. olive oil
1 t. toasted cumin seeds
5 ounces fresh spinach
1 1/2 cups cooked chickpeas
Juice of 1/2 lemon
1 t. salt
1/3 cup chickpea flour (make yourself from dried chickpeas or in Indian grocery store, called gram flour)
Preheat the oven to 350 degrees F. Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing with tongs, until the spinach is completely wilted, 2 or 3 minutes. Transfer to a heatproof plate and allow to cool. Drain if necessary and chop finely.
Combine 1 1/4 cups of the chickpeas, the eggs, lemon juice, and salt in a food processor. Pulse until the mixture resembles a chunky hummus. In a large bowl, combine the spinach with the remaining 1/4 cup beans and mash coarsely with a potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. The mixture should be sticky but somewhat pliable. Add more flour, 1 teaspoon at a time, if too wet, or a bit of water if too dry. Shape into 5 patties.
In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!