Curried Spinach and Chickpea Veggie Burgers


Let me tell you something about myself. I love veggie burgers. I often judge a restaurant by three things; their veggie burgers, their grilled cheese and their onion rings. I know they sound like simple dishes, but often, they’re what I turn to when I go out to eat. And if those dishes are not good, uh oh.

So I’m always trying out new flavor combinations for veggie burgers at home. It’s a great weeknight dinner and they tend to freeze well for future meals.

This spinach and chickpea burger fell together. I was in the mood for a falafel flavor without the falafel and the mess it comes with. I needed simple. I also had some spinach I wanted to use up and I didn’t want to turn it in to a salad.

I’ve been keeping my Cuisinart food processor out on the counter lately, so these came together super fast.

I mixed up a can of chickpeas, an onion, some garlic and the spinach in the food processor. I then added some spices.

I formed them in to burger shapes and then lightly fried the burgers in a pan that was coated lightly in olive oil. I just wanted them to brown and hold together.

I then placed them in an oven at 375 to finish cooking.

I enjoyed these with a salad, while my kids devoured them on a sandwich thin along with extra spinach and sliced avocado and French fries on the side. Hope you enjoy these as much as we did!

Curried Chickpea and Spinach Burgers
Recipe type: Burger, Sandwich, Veggie Burger
  • 2 tsp. olive oil
  • 1 can chickpeas
  • 1 small onion
  • 1 bag of baby spinach – about 3 cups
  • 3 cloves garlic
  • 2 tsp. cumin
  • 2 tsp. curry powder
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  1. Mix everything together in a food processor.
  2. Form mixture in to burgers.
  3. Pan fry in a large sauté pan.
  4. Finish cooking in an oven at 375. It should bake for around 10 minutes or so.
  5. Serve them dressed with your preferred burger toppings. Enjoy!


Vietnamese Rice Noodle Salad

Vietnamese-Rice-Noodles-SaladIt’s been crazy hot here on my part of the world. I’m trying to stay away from the stove as much as possible. I’m sure you all can relate.

I’ve been trying to come up with substantial dishes that can be served cool or room temperature that don’t require to much heating up of the kitchen. This especially applies to Shabbat, where I’m tasked with creating and serving multiple dishes for a crowd.

This Vietnamese Rice Noodle dish is a perfect example of a meal-in-a-salad that comes together quickly and is great both warm or cold. It’s also very adaptable. You can swap out some of the veggies and change the protein to whatever you prefer. For this dish, I used turkey. I knew that my guests would be looking for some kind of meat dish and I had the turkey ready to go.

I started by cooking up the rice noodles. I used the thin rice vermicelli, which I can pour boiling water over to cook. Super easy to do. After soaking for around ten minutes, I drained the noodles.

I then cooked up the turkey with some garlic, ginger, shallots and chopped shiitake mushrooms. I love the flavors that comes off of the meat. Once cooked, I added some tamari and lime lime juice to the meat directly.

I chopped up my veggies and made the dressing. I was ready to go.

I mixed the veggies with the noodles and layered the ground turkey over it and then poured on the dressing. Everyone was happy with the salad.

I also make a vegetarian version of this salad. When I do, I swap out the turkey and use chopped tofu or the soy beef-style crumbles. They work well. When I crumble the tofu, I tend to use an extra firm version and add some extra garlic, ginger and soy sauce for extra flavor.

Hope you enjoy!

Vietnamese Rice Noodle Salad
Recipe type: gluten free, salad
  • 1 package vermicelli rice stick noodles
  • 1 tbsp. rice bran oil
  • 4 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 tbsp. ginger, chopped
  • 1 lb. ground turkey
  • juice of ½ lime
  • 2 tsp. tamari
  • 2-3 scallions, chopped
  • 2 tbsp. cilantro, chopped
  • 1 tbsp. mint, chopped
  • 2 carrots, shredded
  • ½ daikon, shredded
  • 1 red pepper, chopped or julienned
  • 1 seedless cucumber, julienned or chopped
  • 1 cubed avocado
  • 2 tsp. red pepper flakes
For the dressing:
  • juice of ½ lime
  • 2 tbsp. rice vinegar
  • 1 tbsp. brown sugar or honey
  • 2 tbsp. tamari
  • 1 tbsp. water
  • ½ tbsp. rice bran oil
  • 1 tbsp. chopped peanuts (optional)
  1. Cook the noodles by placing them in a large bowl and pour boiling water over it. Let sit a few minutes, drain and set aside.
  2. Heat up the oil in a large pan and saute the ginger, garlic and shallot.
  3. Add in the ground turkey and chopped shiitake mushrooms and cook until done.
  4. Squeeze the juice of a ½ lime and 2 tsp. tamari or soy sauce over the turkey and mix.
  5. Prep all of the veggies and set aside.
  6. Mix up the dressing ingredients and set aside.
  7. Mix the rice noodles with the veggies and then layer with the ground turkey mixture. Stir in the whisked dressing.
  8. Serve and enjoy!




Cabbage & Chickpea Curry

I love quick and easy. I thrive on quick and easy.

Tonight was no different. Monday night. Come home from work. Five minutes to make sure I have what I need to get some food on the table. Once again, I am trying to use things up. Hate throwing up random remnants of food in the fridge. I also like dinner to be stretched to lunch the next day.
In the mood for curry. I scrambled together the spices, set up some Basmati on the stove, and peeked in the fridge. Like some divine presence, I found cabbage, carrots, onions, garlic, and chickpeas all ready to go.
Came up with this:
Cabbage & Chickpea Curry
1 tbsp vegetable oil
1 onion, chopped
5 cloves garlic, chopped
1 tbsp ginger, chopped
1 ½ cups cooked chickpeas (mine were from a can)
3 cups cabbage, shredded (or you can use the bagged mix)
2 carrots, shredded
1 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp cumin
1 tsp coriander
1 tsp sweet curry powder
1 green chillies, seeds removed and chopped
1/2 cup vegetable broth (optional)
In a large saute pan, heat the oil. Saute the onions. garlic, and ginger. Cook for 4 minutes.
Add in the spices and continue to cook for a couple minutes.
Add in the cabbage, carrot, chickpea mixture. Cook for 10 minutes. Stir every so often. I chose to add some vegetable broth, but it is not necessary…I just like my curries to be a little saucy so the rice can soak up the yumminess.

Sample a bite or two from the pan. (I promise – I won’t say a word).

Serve over Basmati rice.

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