I serve my two year raw vegetables nearly every lunch and dinner which, on a good day, get several meager nibbles at best. So, as most mama’s are familiar with, the approach most often taken around here is one of deception and disguise.
And since burgers, french fries (and a salad) were in order for Father’s Day I decided why not veg it up with a little Bok Choy? Thus, the Cashew Bok Choy Chickpea Burgers with Mint Hummus was born; our vegetable centered take on traditional american fare.
I knew these burgers would be good for little mouths when my son started eating the burger batter ( don’t worry, no raw eggs were in it) right out of the bowls with his hands. In fact, for fear our dinner would be lost before it started, we removed the bowl and replaced it with something less critical to the final outcome of our meal.
First let’s start with the mint pea hummus.
- 1 cup of shelled peas ( or if you’re like me and don’t want to waste the crips pea shells, use two cups of chopped peas; unshelled)
- 5 large leaves of fresh mint ( we used spearmint)
- 1 tablespoon of Tahini
- 1/2 a medium sized lime’s juice ( you could use lemon we just happen to prefer lime)
- 1 clove of garlic
- salt to taste
Blend everything together into smooth and taste frequently. I find that everyone likes their hummus’ a bit different. My husband loves a bit more tahini in the mix and I’m a huge fan of really garlickly and limey hummus. If the proportions above don’t taste right play around with the ingredient amounts until you find a blend that you like.
After everything is blended to perfection, place in fridge for later use.
Onto the burgers.
- 1 cup of cashews
- 1 can ( 15 oz) of cooked and well-drained chickpeas
- 2 heads of baby bok choy
- 1/2 cup of uncooked bulgur wheat
- 2 eggs
- 1 teaspoon ginger, grated
- 1 clove of garlic
- 1/2 teaspoon of salt
1) Bring the bulgur wheat to boil in two cups of water. Once the water is boiling, turn off and let stand until bulgur is fluffy and water is absorbed, around 20 minutes. Once cooked, make sure to drain excess water if any remains
2) Add cashews , grated ginger, chickpeas, chopped bok choy, garlic and salt to food processor. Blend until smooth.
3) In a bowl, combine the above blended mix with the bulgur wheat. Mix well. Again, make sure the bulgur is well drained prior to adding it to the mix!
4) With hands ( perfectly fun for toddlers-just ensure you give them a small batch of their own to “work with” lest you lose a great deal of burger batter due curious mouths), craft burgers into desired size. We did a 1 inch thick by 4 inches wide, but you could certainly make smaller burgers as well or sliders.
5) Next you’ll need to bread the burgers. In one wide bowl, place the whisked eggs in. In another wide bowl or plate, spread a generous amount of panko.
6) Carefully, since the burgers are delicate, cover each patty in eggs and then cover completely in panko. You may need to re-egg and re-panko several times to get desired coverage since they are delicate. The shape may get lost in this process, but just reshape them prior to putting them on the stove.
7) Over low medium, cook burgers until each side is nicely browned ( around 3-5 minutes on each side).
8) If desired, drizzle olive oil on buns and pop into the broiler for a bit to toast the buns.
9) Add patties to the bun and top with mint Pea hummus and any other toppings you see fit.