Top Eight Free: Your Guide to Allergy-Free Eating

These veggie burgers freeze and re-heat well.  They are mild-tasting enough to go with just about anything you’d like to top them with — from the traditional ketchup and mustard to my favorite, salsa verde.   They leave sandwiches behind and enter the realm of dinner-you-would-serve-to-guests when topped with Oven - Roasted Red Peppers, and served with a tossed salad on the side.

2 cups cooked chickpeas, drained and rinsed

1 cup cooked brown rice

2 tablespoons chickpea flour

2 teaspoons olive oil

4 tablespoons wheat-free breadcrumbs

1/4 cup grated carrots (about 1 medium carrot)

1/4 chopped fresh parsley

2 tablespoons minced fresh cilantro

1 tablespoon fresh lemon zest

2 teaspoons ground coriander

2 teaspoons garlic powder

salt and freshly ground black pepper, to taste

Place chickpeas in the bowl of a food processor.   Pulse for 20 to 30 seconds until chickpeas gain a coarse crumbly texture.   Add rice, chickpea flour, and olive oil and pulse again for about 10 seconds, until just mixed.  Dump chickpea mixture into a large mixing bowl.  Stir in remaining ingredients.  Refrigerate for 10 mintues - overnight before shaping.

Cover a baking sheet with parchment paper or waxed paper.  To shape burgers, use a 3-inch (aproximate) round cookie or biscuit cutter as a mold.  Press the dough firmly into the mold to create a burger that is 1/2 to 3/4 inch thick.   Gently lift the cookie cutter away from the burger, and repeat until all dough is used.   Cook immediately, or place cookie sheet in the freezer until burgers are completely frozen, then gently peel them off the paper and store in plastic freezer bags for later use. 

To reheat, heat 1 teaspoon olive oil in a nonstick skillet on medium heat.  Place burgers in skillet while still frozen.   Cook undisturbed for 6 minutes.   Gently flip and cook other side until browned, aproximately four to five more minutes.