I should probably talk about this chickpea burger, and about how my relationship with halloumi is a serious one. The fact that you can fry a big slice of it, getting the edges all crispy browned and perfect without any melting is something to marvel at. When we got working on our chickpea burger, I think I was more excited about the cheese on top than the burger itself. If you’ve made chickpea burgers before, you may have had the mushy experience that we noticed that last couple times. My biggest complaint with veggie burgers in general is the inability for them to stay together once you start eating them, and we really wanted to avoid that. Leaving some of the chick peas whole makes for a sturdier sandwich, and also helps take the weight of the fried halloumi and kale topping.
Ingredients:
whole wheat buns, garbanzo beans, porcini mushrooms, red pepper, kale leaves, halloumi cheese, egg, breadcrumbs, chickpea flour, olive oil, cumin, garlic powder, salt, pepper
Directions:
Get the full recipe at abetterhappierstsebastian.com
