I got the call last Tuesday… “Lindsay, we need a veggie burger. Can you help?”

Over the last few months I’ve been working with Michael and Taeko at 273 Kitchen, a delicious mediterranean restaurant in Harrison NY. They are two of my favorite people on the planet and have become like extended family.

When Michael asked me to create a veggie burger for the restaurant, I was so honored… and excited! “yes, of course! I’ll be there tomorrow.” What a fun task, and the burger turned out great!

I promised I’d share the recipe, so here goes. It makes about 12 – 15 burgers, depending on the size of your ring mould. I used a 4 inch ring mould…

What you’ll need (all organic if you can)–

• 40 oz canned chickpeas
• 2 cups carrots
• 1 cup gluten free panko
• 2 leaves kale – stems removed
• 3 cloves garlic
• 1/2 red onion
• 2 cups cooked (and cooled) red quinoa
• 2 tbsp tahini
• 5 tbsp sea salt
• 5 tbsp ground cumin
• 2 tbsp turmeric
• 1 tbsp smoked paprika
• 1 tbsp black pepper

Let’s get cookin’ –

1. Quickly boil the chickpeas and carrots until soft. Drain well and let cool until warm or room temp.
2. Mix all spices together in a bowl then mix with the panko (or breadcrumb).
3. In a food processor blend chickpeas, carrots, kale, onion, garlic, quinoa and tahini. Then add in the spice/panko mixture and pulse until just combined.
4. Put mixture in a bowl and continue to work the ingredients together with your hands.
5. Use a 4 inch ring mould to create patties with the mixture.
6. Sear the patties on a hot skillet with a little olive oil.
7. Serve with tzatziki sauce, red onion and kale leaf on a pita!

273 Kitchen serves it with a side of yuca fries, but I always love hand cut white sweet potato fries (if you can find white yams). Please enjoy! And if you find yourself in Westchester, come to 273 Kitchen and enjoy this burger and the other delish food served up at 273 Kitchen!

Love & Yum,

Lindsay “Mama” O’Neill