When Josh came home yesterday and asked what I was making for dinner I told him it was a secret because I didn't want him to have any preconceived notions! I was making Thai veggie burgers and was worried I would get this look he gives me without realizing it. The look that says: "I love you but can't we just have chicken." or more likely, the one that says "Hmm I bet if we added a few things, took a few things out, and ended up with something completely different it would be great." Don't get me wrong: his willingness to experiment with ingredients and recipes is something I truly love about him. But when it comes to my turns in the kitchen, I am far too controlling (at least I can admit it!) to change what I'm making as I'm making it. It stresses me out.
It turns out I should have more faith in my husband because when he did find out what I was making he made the "hmmmm that sounds delightful...I think I'll go watch Sports Center" face.
I found this recipe in an old email from my sister and really wish I had tried them earlier. The lack of a food processor deterred me before but knowing how they turned out I would have used my mini prep to get the job done!
Thai Veg Burgers
Ingredients
1/3 cup rolled oats
14oz can chickpeas
large bunch cilantro
juice of 1 lime
1 tbsp soy sauce
2 tbsp natural peanut butter
2 tsp sesame oil
3/4 cup broccoli slaw
1 clove garlic
1 tbsp ginger
In blender or processor, grind oats into coarse flour. Then add all the rest of the ingredients and blend until well combined but still a little chunky. Chill the mixture for 30 minutes in fridge (I did this, my sister did not. I think it helps but she said it was still yummy without it. Form the mixture into 4 burgers with your hands. Heat a little oil or cooking spray (I used the latter and a non stick pan...old habits die hard) in a skillet over medium high heat and plop the burgers down. Cook about 5 minutes on the first side, then flip, and press down a little bit on the browned side to flatten them a bit. Cook another 4 or 5 minutes. I chose to then put them in the oven at 350 for 5 minutes to really crisp them up.
I made a 'Best Ever Cilantro Lime Sauce' to go with them and I chopped up some avocado, and cherry tomatoes, mixed them with some corn and salt and pepper and threw all of it on a bed of lettuce. Easy, quick, and incredibly delicious! Also great for left overs and pretty healthy! The burgers came to 282 calories a serving and the sauce was 110 calories for 2 tbsp.
It turns out I should have more faith in my husband because when he did find out what I was making he made the "hmmmm that sounds delightful...I think I'll go watch Sports Center" face.
I found this recipe in an old email from my sister and really wish I had tried them earlier. The lack of a food processor deterred me before but knowing how they turned out I would have used my mini prep to get the job done!
Thai Veg Burgers
Ingredients
1/3 cup rolled oats
14oz can chickpeas
large bunch cilantro
juice of 1 lime
1 tbsp soy sauce
2 tbsp natural peanut butter
2 tsp sesame oil
3/4 cup broccoli slaw
1 clove garlic
1 tbsp ginger
In blender or processor, grind oats into coarse flour. Then add all the rest of the ingredients and blend until well combined but still a little chunky. Chill the mixture for 30 minutes in fridge (I did this, my sister did not. I think it helps but she said it was still yummy without it. Form the mixture into 4 burgers with your hands. Heat a little oil or cooking spray (I used the latter and a non stick pan...old habits die hard) in a skillet over medium high heat and plop the burgers down. Cook about 5 minutes on the first side, then flip, and press down a little bit on the browned side to flatten them a bit. Cook another 4 or 5 minutes. I chose to then put them in the oven at 350 for 5 minutes to really crisp them up.
I made a 'Best Ever Cilantro Lime Sauce' to go with them and I chopped up some avocado, and cherry tomatoes, mixed them with some corn and salt and pepper and threw all of it on a bed of lettuce. Easy, quick, and incredibly delicious! Also great for left overs and pretty healthy! The burgers came to 282 calories a serving and the sauce was 110 calories for 2 tbsp.