Jumbo Italian Spiced Chickpea Burgers

 

I do confess that I enjoy a great veggie burger from time to time.  Back home where I am from there is this restaurant in town called Pasta Jax and they make the best Barley Burgers I have ever eaten.   I  wish I knew how they made them because I miss that occasional indulgence over here!

 

The people at Fage recently asked me if I would like to particpate in their 7-day #TryTotal Challenge.  I happily agree for a couple of reasons.  One because I love a good challenge and two because I adore Total Greek Yoghurt.  It's my favourite of all yoghurts!  So rich and thick and creamy good!



My challenge pack actually arrived on Sunday when I was at church.  It included a tasty recipe a pretty much everything I needed for the challenge, with the exception of some tomatoes, the lettuce and a bit of oil.

 

The recipe was for these delicious chickpea burgers.   As I said I do enjoy a tasty veggie burger once in a while.   These were lovely and moist, probably due to the inclusion of yoghurt in the mix, and classic Med flavours like sundried tomato paste, garlic, fresh basil and a bit of heat from some chilli flakes.

 

What really made them as well was this creamy lucious yoghurt dressing that you make to spoon over top of the cooked veggie patties.  Filled with chopped olives and red onions and basil, it was incredibly tasty!



They were sooooooo good.  Todd didn't even miss the meat.   They were huge too!  A real mouthfulto say the least.  I think I will make these often.  I think I would love them even without the bun actually.  They would make a nice sub for meat in any meal, just on their own without the buns.  I hope that you will try them. I just know you would love them!

   

*Jumbo Italian Spiced Chickpea Burgers*

Serves 4

Printable Recipe  

A fabulous recipe from Total Greek Yogurt, making four very big and tasty burgers with a wonderfully tasty sauce!  Serve with or without the buns.  These really are good! 

For the burgers:

4 TBS Greek yogurt, classic Total

75g of bread, torn, or made into crumbs

(about 1 slice)

2 X 400g tins of chickpeas, drained (garbanzo beans)

25g bunch of basil (one very generous handful)

3 TBS sundried tomato paste

2 cloves of garlic, peeled and crushed

pinch chili flakes

salt and pepper

Oil for frying 

To serve:

125g of Total Greek Yogurt, Classic (about 1 cup)

75g of black olives sliced (about 1/2 cup)

1 small red onion, peeled and thinly sliced

4 ciabatta rolls  

Put the bread into a food processor and qhire to make crumbs.   Add the chicpeas, basil (reserve a large sprig for later), tomato paste, yogurt, garlic and chilli.  Season with some salt and pepper, and blitz until everything is well chopped and coarse.  Shape into 4 large patties. 

Spray a large nonstick frying pan with some sunflower oil. Heat over medium heat.  Add the patties and cook for 5 minutes per side, until each is deep golden brown and piping hot. 

Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt.   Set aside.

Split and toast your ciabatta rolls.  Add a few salad leaves and tomato slices to the bottom of each.  Top each with a hot burger and then some of the yogurt sauce mixture.  Serve immediately. 

Many thanks to Total Greek Yoghurt for inviting me to participate in this challenge!