Chickpea Burgers with Sun Dried Tomato Sauce

In my quest to prove that one can actually prepare healthy, interesting dinners for oneself without having to buy new ingredients and spend a ton of money at the grocery store, I’ve gotten pretty good at doing weird things with the dredges of a pantry.

Last week, I told my mom that I’d stay at her house after I got off of work for the day and have dinner with her.

By the time I had wrapped up for the day, I knew for sure that I had zero desire to stop by the grocery store- not just because I was lazy and wanted to change into something with an elastic waistband, but also because I knew my parents surely had enough food in their house to feed us a decent dinner.

And when I have a point to prove, you better believe I’m gonna prove it.

After a little digging around, I found a bunch of vegetables, a can of garbanzo beans and some dehydrated sun dried tomatoes.

I can make that work.

Chickpea Burgers with Sun Dried Tomato Sauce
serves 2 (or 4 if you’re eating a bunch of other stuff…we were hungry)

For the burgers:

1 15-oz can garbanzo beans (chickpeas, ceci)
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 scallions, chopped
1 cup mixed greens (or spinach), chopped
1/2 t adobo seasoning (or use equal parts garlic powder and salt with a pinch of oregano and black pepper)
1 egg, lightly beaten
1/4 cup dry breadcrumbs
cooking spray

1. Drain and rinse garbanzo beans and place in a large bowl. With a fork or potato masher, roughly mash the beans (make sure they still have a good amount of texture, you don’t want this to be smooth at all. Just break them up a bit).
2. Add carrot through breadcrumbs to the bowl and mix until combined.
3. Spray a skillet with cooking spray and heat over medium-low heat. Form bean mixture into 4 equal sized patties about 3/4 inch thick and cook, about 3-4 minutes until golden brown, flipping once. Serve with Sun Dried Tomato Sauce (below)

For sauce:

1/4 cup sun dried tomatoes (these were dry, but you can use the kind packed in oil if you prefer)
1/2 cup milk (I used skim, use what you have)
1/4-1/2 cup chicken or vegetable broth

1. Roughly chop tomatoes and place in a blender.
2. Add milk and 1/4 cup broth.  Puree until mostly smooth.
3. If the sauce doesn’t look liquid enough, add the remaining broth and blend until completely smooth.
4. Season to taste with salt and pepper and serve over Chickpea Burgers.

I will tell you this because we are friends.

My mom and I both licked our plates clean.

I’m not proud, but it happened.

The sauce is nothing fancy. It only has a few ingredients, and none are that crazy. But it’s amazing how it really makes the flavors in the burgers pop and is definitely more special than good ol’ ketchup.

This is also a great idea for a quick weeknight dinner as it required zero trips to the store (pantry meals FTW!) and about 20 minutes from start to finish.

Plus, if you cook it for your mom…she might do the dishes.

12 thoughts on “Chickpea Burgers with Sun Dried Tomato Sauce

  1. Lately I’ve been struggling to think of things to make for the “meat” part of the meal. And I think I actually do have all this shit in my cabinet right now!

  2. I think this looks delicious. Veggie burgers are soooo good–and there are so many ways to change them up with different flavors. Great idea to make a sun-dried tomato sauce to complement the burger! I wonder if I could get away with not using milk, though . . . I’ll have to think about that, b/c it sounds really yummy!

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