Enjoying a vegetarian burger can be tough when you are looking for colour and flavour. Well these burgers have both and don’t need a bun! The burst of fresh grape tomatoes adds a nice balance to these patties with a twist.
1Leekwhite and light green part only, thinly sliced
3clovesGarlicminced
2Carrotsshredded
1canChickpeasno salt added, drained and rinsed
1/2cupVegetable Brothlow sodium
1Egg
3/4cupPlain Breadcrumbs
Pinch Each Salt and Fresh Ground Pepper
Grape Tomato Salsa
1cupGrape Tomatoeshalved
2tbspParsleychopped
1Green Onionchopped
1small cloveGarlicminced
Pinch Each Salt and Fresh Ground Pepper
1tbspCider Vinegar
Instructions
Grape Tomato Salsa
In a bowl, combine tomatoes, parsley, onion, garlic, salt and pepper. Drizzle with vinegar; set aside.
Heat 1 tbsp (15 mL) of the oil in a large nonstick skillet over medium heat. Cook carrots, leek and garlic for about 6 minutes or until softened. Add chickpeas and broth; cover and cook for 3 minutes or until broth is absorbed. Mash mixture with potato masher; let cool slightly.
Scrape chickpea mixture into a bowl and stir in egg, breadcrumbs, salt and pepper. Shape into 6 patties.
Heat remaining oil in skillet and pan fry patties about 4 minutes on each side until golden brown. Serve with Grape Tomato Salsa.