There was Hungarian roasted pepper and paprika chicken (yum!) served with a side of tomato & basil couscous and golden crusted brussels sprouts on the table.
It was a feast and both V and I thoroughly enjoyed ourselves!
Yet, none of the above is the dish I will be talking about today. But don’t worry! I’ll post those recipes- because really I can’t keep all that good stuff to just me. You guys should be in the know too!
You guys should also be in the know of these burgers that I made over the weekend.
Most of you (the ones that have been paying attention to what I write) know that June is my low carb, trying-to-eat-healthy month.
Most of last month was spent searching recipes, and tips on how to achieve that. And during that research I found this jewel of a recipe sitting in one of the iPhone Tarla Dalal apps I had downloaded eons ago!
Seriously, I have a hoarding problem. Cookbooks and food apps feature in that problem. I collect too many for my own good, and never get around justifying the cost incurred. Not a smart investor, am I?
But this recipe has got my ears and eyes into action. I have resolved to not buy any more cookbooks (or download any food apps) before I try at least three recipes from each that I already have on hand! (I think this would be more difficult a task than the whole low carb idea I have for this month! But I’ll try!)
Coming to these burgers.
These. scream. H.E.A.L.T.H.Y!!
Soy granules (can be easily found on amazon and come with free shipping on prime!).
Hardly any oil.
Now that IS healthy and protein rich!
And what would you know they are delicious too! Especially with a dollop of the low fat dressing I made. And some ketchup ( FYI I <3 ketchup!).
Don’t you just LOOOVE it when healthy food tastes good! I do!
And just to keep in line with the no (or as little as possible) white flour rule for this month, these burgers were served with 100% whole wheat homemade buns (recipe will follow soon). I never knew 100% whole wheat bread could be this tasty. I would have this over white flour bread any day. And I mean it.
What was V’s verdict?
If possible, I think he enjoyed these even more than I did. He just wouldn’t stop raving about them. I mean I liked them, but he just went gaga over them. (Why I didn’t take advantage of the situation and ask him for a new dress just shows how slow I am on my feet. But since these will be made again- I’ll keep this though in mind for next time!)
By the way, it’s the last few days of the giveaway. Check it out if you haven’t already!
SOY & CHICKPEA BURGERS
These burger patties on their own are vegan and gluten free. You can just skip the low fat dressing on your burger and instead add an avocado with the tomato and onions slices to make them completely vegan.
Since its low carb and low fat, feel free to add that slice of cheese (use reduced fat cheese, if you want) you have been eying so badly!
If you are looking for other vegetarian burgers, checkout this black bean burger recipe.
Makes 5 burger patties
- 1 cup soya granules
- 1 can garbanzo beans/chickpeas (if you do not have a pre boiled can of chickpeas, you can boil chickpeas in a pan of water till they are tender and use that)
- 2 tbsp finely chopped mint
- 2 tsp chilli garlic chutney (recipe below)
- 2 tsp green chillies, finely chopped
- 2 tsp ginger, finely chopped
- salt, to taste
- 1 tsp oil
- 1/4 tbsp spring onions, chopped
Chilli-garlic chutney (in a spice grinder or food processor, grind the following):
- 4 dry red chillies, soaked in warm water for 30 minutes, and then drained)
- 1 tbsp roughly chopped garlic
- 1 tsp lemon juice
- pinch salt
- 1-2 tsp water
- Soak soy granules in hot water for 10-15 minutes.
- Drain and squeeze out all the water.
- Combine the soy granules, garbanzo beans and mint leaves and blend in a mixer to coarse paste without using any water.
- Add chilli-garlic chutney, green chillies, ginger, salt and mix well.
- Divide into 5 balls and shape them into burgers.
- Cook on medium flame with very little oil until golden brown.
For the Low fat dressing (can be doubled if you like more on your burger)
- 1/2 cup strained yogurt ( strain plain yogurt in a cheesecloth or in a tea strainer for an hour, you can use greek yogurt as well)
- 1/2 tsp garlic powder
- 1/2tsp onion powder
- 1/2 tsp dijon mustard
- 1/2 tsp freshly ground pepper
- 1/4 tsp sugar
- salt, to taste
Slice your bun in half. Add the chickpea & soy patty. Spread the low fat dressing on top. Top with veggies of your choice- tomato, onion, lettuce, avocado and cheese. Take a bite and then another and then some more till all of it is over!