Tortilla For One + Veggie Burger (Chickpea and Kale)

I cut the burger in half before actually rolling it up in the tortilla.

As I’ve mentioned in previous posts, I’m living a pretty spartan existence this month (er, this year…) but that doesn’t mean that I have to live on prepackaged food, and neither do you. Having zero counters, one plate  and one bowl to mix things in just takes it down to the elemental. Come on, you probably have a real table, or at least a counter that’s not just your stove with a cutting board over it. So what’s your excuse not to cook?

You can make the tortilla dough ahead of time and roll them out one at a time, or you can make them individually, which is what I usually do because it really does only take 5 minutes (if that). I don’t use oil in the dough- I just find that it’s not necessary.

Yeah, I know. This does not look or sound good (a green burger?) but I swear, it was delicious!

This is a simple recipe for a veggie burger that uses chick peas, eggs, and bread crumbs as a base. I adapted the recipe quite  a bit, substituting kale for sprouts (only because I didn’t have any sprouts) and adding extra bread crumbs because the burger “batter” was pretty liquidy. I also added lemon juice because I thought they were a bit bland. The kale worked really well and the extra lemon juice really helped bring out the flavor.

I’m not exactly sure how this is different from falafel, but it doesn’t really matter, does it? It was delicious, especially when both are fresh and still warm from the pan.

Maybe you’re on a bit of a budget, you’ve got a bunch of  kids that you want to secretly feed kale to, or are  just trying to save up for a really expensive pair of shoes or an awesome trip somewhere (can I come?)

In any case, both of these recipes should delight your thrifty heart.

{bag of flour (100+ tortillas)…$3.50

ingredients for about 15 healthy burgers…$4.00}

*update: I realized after reading the original recipe more carefully that this is supposed to be both a burger AND a holder (you stuff everything inside- no bread). Well, it works this way, too.

Recipes after the jump

Tortilla for one:

1/2 cup flour (white, whole wheat, or both)

a sprinkle of salt

a sprinkle of baking powder (optional)

water to mix (just a dribble)

I like to add rosemary sometimes- just crumble a little bit into the mix.

(If you want to make more dough, use these proportions :

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 cups water)

Ok, it really is this simple:

~put the ingredients into a bowl

Mix around with your hands and form a ball. The dough should be pliable, not wet but not too dry either. It should stretch easily. Add more flour if it’s too wet.

Put the ball of dough onto a floured cutting board and pat it into a flat circle. If you don’t have a rolling pin, a water bottle works great as a substitute. Sprinkle some flour on the “rolling pin” and begin to roll the dough upward, beginning in the center and holding the bottom with the flat of your hand. Rotate the dough and try to roll it on all sides until it is a pan-sized circle.

Cook on medium heat until you see little bubbles in the dough, flip over and cook the other side. Don’t overcook- you want it to be easily foldable and soft.

There you have it: instant wraps!


Veggie Burgers

*adapted from 101 Cookbooks

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed

4 large eggs
1/2 teaspoon fine-grain sea salt (yeah whatever. it’s salt, ok? salt.)
1/3 cup chopped fresh cilantro

2 T. lemon juice
1 onion, chopped
Grated zest of one large lemon
1 cup sprouts, chopped (try brocolli, onion, or alfalfa sprouts – optional)
1 cup toasted (whole-grain) bread crumbs. Add more if it seems too liquidy.
1 tablespoon extra-virgin olive oil

Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of thick hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts (or kale in my case.)  Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties.  You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Note: The burgers got a lot more solid after they cooled, so don’t worry if they seem like they’re never going to be done. I cooked mine for about 12 minutes.

Makes 12 mini burgers.


3 thoughts on “Tortilla For One + Veggie Burger (Chickpea and Kale)

  1. Mmmm! And I just bought a package of chick peas the other day … I think I’ll cut back on the egg, though, instead of adding more bread crumbs …

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