$5 Organic Dinner for Two: Vegan Gluten-Free “Hummus” Burgers

hummus burger 6

I call these “hummus” burgers because they have the same ingredients as hummus: chick peas, lemon, garlic, and tahini paste. They are easy to make, delicious, vegan (without the cheese on top), gluten free, and kind of like a kitchen sink for leftover veggies. Whatever you have leftover you can throw in- I recommend broccoli, cauliflower, carrots, onions, mushrooms, peas, corn, or any other solid non-leafy veggie that could be served warm as a side dish (i don’t recommend celery, radishes, tomatoes, or leafy greens like lettuce, though heartier greens like kale and spinach could work if finely chopped).

  • 1 can organic garbanzo beans/chick peas (my cans are 15.5 ounces, a little more or less wont matter)
  • Zest of one organic lemon
  • Juice of one organic lemon
  • 1 clove organic garlic (or one teaspoon chopped jarred organic garlic)
  • Fresh, raw vegetables: I used 2 organic carrots, a handful of chopped organic portobello mushrooms, 1/4 organic red onion
  • Handful of frozen organic peas
  • 2 tablespoons organic unsalted tahini paste
  • 1/4-1/2 teaspoon grill seasoning
  • 1 tablespoon organic quinoa flour (almond, rice, or any other flour would work well here too)
  • 2 tablespoons organic coconut oil

Rinse and drain the chick peas, put in a food processor with the lemon zest, lemon juice, and garlic. Pulse until the chick peas are broken into pea size and smaller pieces. Scoop into a medium mixing bowl. The mixture should look chunky:
hummus burger 1

No need to clean the food processor- add the veggies (unless using frozen peas, hold off on adding these now).
hummus burger 2
Pulse until the veggies are about the same size as the broken up chick peas. Use the same colander you used for the chick peas and run the peas under a little warm water just to take the frost off. Make sure all excess water is gone and add them to the chick peas and veggies:
hummus burger 3
Add the tahini paste and stir thoroughly (tahini is a paste made from ground sesame seeds.) Add the grill seasoning, starting with just 1/4 of a teaspoon. Taste the mixture (there are no eggs, this is safe to do) and assess the seasoning. If your grill seasoning has salt in it be extra careful. If your seasoning is salt free, you may choose to add a pinch of salt to bring the flavors out. If your tahini is NOT salt free, do not add any extra salt or use grill seasoning that has salt in it. Stir to incorporate. I use this tahini paste from the Woodstock company:
tahini
Add the quinoa flour, starting with just the one tablespoon. You may need more- it all depends on what vegetables you used and their moisture content. Stir everything together. I use Bob’s Red Mill quinoa flour:
quinoa flour
Heat the coconut oil in a large skillet. Divide the mix into 5 equal parts and form a patty out of each:
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When the oil is hot enough, place the patties in the pan and cook until the bottoms are golden brown (I like mine on the darker, crispier side). Flip and cook the other sides to desired color.
 

I wilted some kale and spinach together as a side. I topped my burger with goat cheese and balsamic vinegar.

.hummus burger 8

My husband had a bun with his and put brie and red onion on top. He added ketchup after the picture was taken.

hummus burger 9I made this meal for about $5.00 for two ($2.50 per serving). Every single thing was organic- organic chickpeas for $0.99, leftover organic vegetables ($2.50 worth), $1.00 in spinach and kale, and 50 cents for the coconut oil, spices, and quinoa flour. If you chose to do this recipe with conventional ingredients you will spend less, but $5.00 for organic?! Why not try it even if you’ve never done it!

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