DeKalb Farmers Market veggie burger recipe with chickpea, nuts

A: Barbara Blazer, wife of DeKalb Farmers Market owner Robert Blazer (“I tell people I’m the boss’ boss, ” she said), pored over lots of vegetarian burger recipes before settling on a few that rotate onto the store’s cafeteria line. “Things do have a way of evolving around here, ” she said. The current chickpea-walnut burger includes ground almonds and sunflower seeds “and a touch of curry powder. It’s hearty. It’s good, ” Blazer said.

Chickpea and Walnut Burgers

6 servings

Hands on: 30 minutes

Total time: 30 minutes

If you’re in a hurry, you can skip the flour/egg/bread crumb process before frying the patties. They’ll still brown nicely, but they won’t have as “polished” a look.

1 large onion or 2 small onions

2 tablespoons plus 1 teaspoon vegetable oil, divided use

1 garlic clove, crushed

1/2 cup chopped almonds

1/2 cup chopped walnuts

1/2 cup toasted sunflower seeds

1 1/2 (15-ounce) cans chickpeas, rinsed and drained

2 teaspoons curry powder

Salt and pepper to taste

1 cup all-purpose flour

2 eggs, lightly beaten

1 cup fine bread crumbs

Peel the onion and cut into quarters. In a food processor, finely chop onion. In a medium frying pan over medium heat, heat 1 teaspoon oil. Cook onion and garlic, stirring occasionally, until golden.

Meanwhile, in the food processor chop almonds, walnuts and sunflower seeds until coarsely ground. Add cooked onion mixture, chickpeas and curry powder; pulse until coarsely ground and blended. Season to taste with salt and pepper.

Form mixture into 12 patties. Coat each patty in flour, then dip in beaten egg, then coat with bread crumbs. Heat remaining 2 tablespoons oil in frying pan over medium heat. Cook the burgers until golden on one side, then flip and cook the other side.

Per serving: 477 calories (percent of calories from fat, 49), 16 grams protein, 47 grams carbohydrates, 8 grams fiber, 27 grams fat (3 grams saturated), 31 milligrams cholesterol, 300 milligrams sodium.