Inspired by Kathy’s Jack O’Pumpkin Breakfast Sandwich, I decided to create a non-breakfast item to munch on. Instead of using pumpkin as a condiment, I decided to form it into a burger using the ever-famous (and yet so humble!) Chickpea (and some ground cumin). The results? Simple. Quick. Easy. And all in 5 ingredients.
Pumpkin and Chickpea Burgers with Cumin
1 can chickpeas (or – garbanzo beans), drained, rinsed, and smashed
5 Tablespoons puréed pumpkin (canned or fresh will do)
1/4 cup chopped sweet onion
1/2 teaspoon ground cumin
salt and pepper, to taste
[Toppings for finished product! Think: lettuce, tomato, avocado…pickles!]
Directions: In a medium size mixing bowl, combine all ingredients. Divide into 4-6 patties. Use this wrapping method (ie: plastic wrap and ramekins. Note: I didn’t have a ramekin handy, so I used a ONE-cup measuring cup instead). Refrigerate for at least 30 minutes (or overnight).
When you’re ready to eat, unwrap burgers carefully. Place a skillet over medium heat. Coat with cooking spray or some oil. Cook burgers in pan until *lightly* toasted on one side. Flip [CAREFULLY!]. Then continue to cook on the opposite side until lightly toasted.
Serve on some good bread with a little lettuce, tomato, pickles, onions, avocado… and THIS SAUCE.
Makes: 4 patties (and 4 hamburgers, as long as you’re willing to share!)