Veggie Burger Sliders

I love the summer grill sessions! An evening during the week or an afternoon weekend, it doesn’t matter. The nice weather, the summer feeling, the smells of food cooking, a beer. I love it all. I am primarily a spectator and let my husband Brandon carry the load. (A full post on grilling for other spectators coming this summer!)

I keep hearing about a possible meat shortage and since I’ve had request for vegetarian dishes, I’ve created a veggie burger. I’ve been thinking about this for a while and for some reason they’ve intimidated me. It has been a rare occurrence where I've had a good veggie burger and I think that’s why I haven’t gone for it. As you can see, I conquered my fear! I think I should also get a few bonus points for making it look a little like real meat. ;) We ate these wrapped in lettuce but Hawaiian rolls or slider buns work beautifully as well.

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Veggie Burger Sliders

Makes 5 sliders (serves 2)

• 1 can chickpeas

• 3/4 cup shredded red cabbage

• 1/4 cup cilantro

• 1/2 lemon, juiced

• 1 1/2 tsp BBQ Seasoning blend

• 2 tsp olive oil

• 1 tsp course sea salt

Toppings: Lettuce, pickles, tomatoes, cheese, bun, ketchup, mustard, etc..

1. Drain and rinse chickpeas

2. Shred red cabbage (I used a food processor with a shred attachment)

3. Food Process chickpeas, red cabbage, cilantro, lemon juice, BBQ Seasoning, and olive oil. The chickpeas should be tiny chunks but make sure to stop before you make hummus!

4. Chill the mixture for 10 minutes in the fridge

5. Form 5 patties (palm sized) as tight as possible

6. Sprinkle on sea salt and pat in lightly

7. Chill patties 10 minutes while preheating the grill

8. With the grill over medium heat (~500 degrees), add the patties.

   • DO NOT start moving or flipping as you would with meat! The more you touch, the more likely they are to fall apart.

9. Cook for 6 minutes and then carefully flip and cook another 6 minutes

10. Serve

Veggie burgers prior to grilling