Chickpea Burgers with Pineapple Salsa

Its settled down now, but a few weeks ago it was raining nonstop here in Florida. We badly needed the rain, but it left outdoor dining options pretty limited (and gave me a good excuse to sit inside and enjoy the cloudy night!) Not having a grill anyway, I decided to go for a baked chickpea burger. The pineapple salsa was a last minute addition and made dinner feel tropical on a stormy night!

Ingredients

Chickpea Burger

  • 2 tbs olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 can chickpeas, rinsed and drained
  • salt and pepper
  • 1/2 tsp cumin
  • 1/2 cup bread crumbs
  • 1 egg (or equivalent egg substitute)
  • Hamburger buns (I used Hawaiian sweet rolls!)

Pineapple Salsa

  • Pineapple chunks, drained
  • Salt
  • Red wine vinegar
  • Cilantro

Instructions

Chickpea Burger

  1. Preheat oven to 400.
  2. Add garlic, onion, chickpeas, and salt and pepper to taste to food processor and drizzle oil into bowl. Blend until it forms a rough paste.
  3. Empty food processor into medium bowl. Add egg and bread crumbs and combine.
  4. Mold chickpea blend into palm-sized patties, about 3 inches across and half an inch thing. If they cannot hold their shape, add a little more olive oil.
  5. Bake for 20 minutes.

Pineapple salsa

  1. Drain pineapple through colander and sprinkle with salt. Let sit for 20 minutes.
  2. Move pineapple to bowl and toss with red wine vinegar and cilantro to taste.
  3. Serve on top of chickpea patty.

Rosé Strawberry Punch

Mix ingredients in a pitcher and serve!

  • 1 bottle rosé
  • Juice from can of pineapple, drained
  • 1 liter Sprite
  • Frozen whole strawberries (to chill your punch)

Enjoy!

Greek Chicken Burger

It was burger week for Amanda and me with our latest Distance Dishes date. While I don’t crave them often, something about that warm, summer air that has been moving in made me want to bite into a nice, juicy burger. While classic beef burgers are all well and good, we wanted to experiment with some alternatives for when red meat just won’t do.

Amanda got creative with a vegetarian version soon to come, but Mediterranean flavors were calling my name. With a heavily seasoned patty topped with a refreshing tzatziki, this burger packs an amazing flavor punch while still feeling refreshing. Biting into this delicious sandwich topped with fresh vegetables is quite the reward for standing over a hot grill (or pan).

One tip I will say Amanda and I both learned is not make your patties too thick or you’ll be waiting forever for that middle to cook. I had to delay our skype date because I was waiting for a safe internal temperature forever. The picture above is an eight ounce patty, but I’ve adjusted the recipe below. Learn from my mistakes 😉

Greek Chicken Burger Patty:

  • 1 lb ground chicken
  • 3 cloves minced garlic
  • 1 mini bell pepper, minced
  • 1/4 cup cooked spinach, chopped
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp pepper

Instructions: 

  1. In a large bowl, hand mix together all ingredients so that everything is well incorporated into the meat.
  2. Form into 4 patties and cook in a pan or grill over medium heat until internal temperature reaches 165°F. Then, they are ready for assembly.

Tzatziki

  • 1/4 cucumber, shredded
  • 1 cup greek yogurt
  • juice of half a lemon
  • 2 tbsp fresh chopped dill

Instructions: 

  1. Whisk together all ingredients and chill until ready to use.

Assembly/Toppings:

  • Ciabatta Rolls
  • Tomato
  • Red onion slices
  • Lettuce
  • Tzatziki

Assemble as desired and top burger with Tzatziki. If you’d like, serve with the Grilled Balsamic Zucchini and enjoy!

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Wine Pairing: For this meal, I wanted to try out a new pitcher and actually made a Summery Wine Punch (below) to add to the summery vibes. However, for a true pairing, actually a Pinot Noir might stand up to the tartness of the Tzatziki  while also balancing out the flavor profile. 

Summer Wine Punch: 

  • 1 bottle of dry white wine
  • 1 qt pink lemonade
  • 4 oz pineapple juice
  • Fresh, sliced strawberries for garnish

Add all ingredients into a pitcher, stir and serve with ice.

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