Vegan Chickpea Burgers with Pineapple chutney

I love all kinds of bean burgers, black bean and chickpea or definitely my faves, I wanted to do something a little different than falafel – so I came up with this – Mike and Calista liked them. I would definitely use fresh pineapple next time!  Try these vegan chickpea burgers and let me know what you think.

Ingredients:

•  1/3 c chopped onion (red or yellow)
• 2 cloves peeled garlic
• 2 T chopped red pepper
• 1 jalapeno (with or without seeds)
• 2/3 c toasted walnuts (watch them closely, walnuts seem to burn especially quickly!)
• 1 can drained and rinsed chickpeas
• 2 T tahini (or hummus – whatever you have)
• 2 T dried cranberries
• 1 c cooked quinoa
• ¼ t tumeric
• salt, pepper, cumin, coriander – to taste
• olive oil

Chutney:

• 1 onion diced
• 3 jalapenos, diced (with or without seeds)
• 1 T fresh ginger, minced
• 1 can drained pineapple chunks (again, I would use fresh if it is available), reserve juice
• ½ c pineapple juice
• 1 lime, juiced
• 1 T raw sugar
• ½ c chopped cilantro

Directions:

1. Combine all burger ingredients except quinoa, olive oil, and cranberries in food processor, pulse to reach desired consistency, you want some texture, you’re not making hummus!
2. Scrape ingredients into bowl, add quinoa and cranberries, taste, add additional seasoning if desired.
3. Form into patties, refrigerate for 30 minutes.
4. When ready, brown burgers in a little olive oil for 3-5 minutes per side.
5. To make chutney, bring all chutney ingredients except cilantro to a boil over medium heat, turn heat o low and cook for 10 minutes, take pan off of heat, add cilantro, cool for 10 – 15 minutes before serving.
6. Serve chickpea burgers topped with chutney.

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