Once again, it was time to experiment with a ‘no meat’ meal and the results were some of the best I’ve had in a long while. I am not the first to come up with a “Chickpea Burger” recipe, but this type of concoction is not very common. I’ve seen restaurants make veggie burgers from black beans, beets, and other vegetarian friendly combinations, but never have I seen the underrated garbanzo bean star in a patty. If you try this burger, I’m sure you’ll agree that it is menu worthy (whether it be in your kitchen or restaurants nationwide). It is meaty and filling and the flavors were bursting, yet not one was overpowering. I was a bit surprised by how much I loved this chick pea burger considering I am not a huge falafel fan. Nonetheless, my meat loving husband, my best vegetarian friend, and I unanimously decided that this meal should be repeated sooner than later. The Avocado Ranch Sauce was a great topping for the burger (and also a great dipping sauce for the baked zucchini fries)!
For Sauce: In a medium bowl, mash avocado with fork. Add in sour cream and ranch mix and stir well.
Serving idea: Top with lettuce and tomato on a fresh potato roll (tzatziki makes another good topping sauce)
Makes 4 burgers.