There’s nothing better than cooking out on a grill in the summer, and eating beneath the late-day sunshine as it dips below trees. This month we’re sharing some healthy sandwich options ideal for summer barbecues from Jill of a Better Happier St. Sebastian.
Chickpea Veggie Burger with Fried Halloumi
2 whole wheat buns
1 15oz can garbanzo beans, drained
6 oz porcini mushrooms, diced
1/2 red pepper, diced
1/2 cup cut kale leaves (about 3 stems)
2 thick slices halloumi cheese
1/4 cup breadcrumbs
1 1/2 tbs chickpea flour
4 tsp olive oil, divided
1 tsp cumin
3 tsp garlic powder
salt and pepper
Divide garbanzo beans in half. Warm 1 tsp of olive oil over medium high heat in a small skillet. Add half garbanzo beans, 1 tsp garlic powder, salt and pepper. Fry the garbanzos until golden brown and set aside. Clear the skillet, and cook mushrooms with 1 tsp olive oil until well browned, about 5 minutes. Remove from heat and set aside.
In a food processor, pulse to combine remaining garbanzo beans and cooked mushrooms until a coarse mixture forms. Remove from food processor and mix in a small bowl with cooked garbanzo beans, red pepper, egg, breadcrumbs, chickpea flour, cumin, 2 tsp garlic powder, and salt and pepper. Fold to combine and form two large patties.
Toss the cut kale with 1 tsp olive oil,salt and pepper, set aside to soften.
In a large skillet over medium-high heat, warm 1 tsp olive oil until shimmering. Cook patties for 3 minutes, then flip and cook for an additional 3 on the other side, until a crust forms. Cover skillet, reduce heat and cook an additional 3 minutes. Set aside.
Meanwhile, in a separate pan, warm 1 tsp of olive oil over medium-high heat. Fry the halloumi slices until golden brown on each side. To assemble sandwich, place chickpea patty on bun and top with halloumi and kale.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.