Burgers, Beans, and Benjamin
Hi friends! Thanks for all of your sweet comments on my Valentine’s Day post—I’m glad to hear that I’m not the only
jackass non-romantic out there.
On Tuesday, we got some exciting news—Ryan’s sister gave birth to a healthy, baby boy! She wasn’t due for another three weeks, so it was a bit of a surprise, but everything went well, and Benjamin Henry entered the world around noon on Tuesday! We can’t wait to meet him this summer!
Other exciting news—last night, I got to meet up with the traveling gypsy of the blog world, aka Madeline from Greens and Jeans! Based on our mutual love of all things Bachelor and Lauren Conrad, I had a hunch that we would get along swimmingly, and I was right. We had a great dinner, and 2.5 hours passed way too quickly—we barely even scratched the surface of Laguna Beach talk! Madeline, come back to central PA—you’re the only one who understands the importance of Lo Bosworth!
This morning, I got some writing done and then headed downstairs to the kitchen to do my usual “make dinner in the morning” routine. I’ve been wanting to experiment with veggie burger variations lately, so that’s exactly what I did. These turned out really well—even though we won’t be eating them until tonight, I had to sample them as I cooked, of course!
Lemony Chickpea Walnut Burgers
1 can chickpeas, drained
1/2 onion, finely chopped
3 garlic cloves, minced
1 ounce walnuts (about 1/4 cup)
1/2 tsp. salt
1/2 tbsp. walnut oil (you could easily sub olive oil)
juice of 1/2 lemon
1 tsp. lemon zest
1/2 cup fresh parsley
1 tbsp. chickpea flour
In a heavy-bottomed skillet, cook onion for about 10 minutes, until softened and beginning to brown. Add garlic and salt and cook for another 5 minutes. Transfer to food processor.
In same skillet, cook walnuts over medium heat until toasted, about 2-3 minutes. Careful not to burn! Transfer to food processor.
Add remaining ingredients, except for the chickpea flour, to food processor. Pulse lightly two or three times, just enough to bring the ingredients together—these burgers should still have a lot of texture and chunk.
Remove mix from food processor and stir in chickpea flour. With your hands, shape the mix into burger patties. It should make about 4 large burgers, or six smaller patties.
In a 350 degree oven, bake burgers until golden, about 25-30 minutes.
*note—I was using my Silpat, so I didn’t have to flip them, but if you were just using a regular non-stick pan, you might need to flip them halfway through cooking.
Result? Delicious. Here are some pictures of the process, and the final burgers:
Can’t wait to eat these tonight.
Off to run, and then teach!