Lately, I’ve been just a little busy with Work & More Work, Inc.
No complaints — I love what I do and I am so grateful for each and every project that comes my way. However, when I am busy, it’s definitely easy to fugettabout cooking up something special in the kitchen and grab what’s convenient instead.
Last week was especially busy with my little sister, Amanda’s, bridal shower, but we had a fab time and it was worth every minute spent grabbing some crackers and hummus in lieu of a solid meal. Some fun moments:
I love that last shot. Who knew an apron could be so exciting?! (Ha … Look who’s talking.)
But while all of that was a blast, I kinda-sorta made a pact with myself to get back on track in terms of spending more time in the kitchen.
Starting with these burgers:
REWIND. I know what you’re thinking, “What the heck is Kañiwa?!“
Here’s what Roland has to say about it:
Pronounced “ka-nyi-wa”, Kañiwa has been cultivated for thousands of years throughout South America. It was a staple grain of the ancient Aztec and Incan cultures. much like its cousin quinoa, Kañiwa is a super grain. Both grains are members of the goosefoot family, and the tiny grain that we eat is actually the plants seed. Each Kañiwa grain is 1/3 the size of the quinoa grain, but with higher protein, fiber, and antioxidant density.
A little comparison:
Kañiwa is good on it’s own, but I whipped up these burgers last night and I have to say it’s mighty good this way too. Your call …
Chickpea Kañiwa Burgers
Cook Time: 30 minutes
Keywords: bake food processor saute entree sandwich veggie burger
Ingredients (4 patties)
- 1 Tablespoon olive oil, plus more for brushing tops of burgers
- 1/2 cup (about 1/4 medium onion) yellow onion, diced
- 1/2 cup mushrooms, diced
- 1/2 cup cooked Kañiwa, prepared according to package directions
- 1 15-oz. can of chickpeas
- 1 cup gluten-free bread crumbs
- 1 Tablespoon fresh ginger, minced
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- Quinoa is definitely an acceptable stand-in for Kañiwa if you do not have the grain on hand. I used Gillian’s Homestyle Gluten-Free Stuffing to make my own bread crumbs. You can try another gluten-free brand, or make your own by toasting 2-3 piece of gluten free bread and pulsing in a food processor.
Preheat oven to 350 degrees F.
Place oil in a medium saute pan and warm over medium heat. Add onion and mushrooms, stirring consistently for 5 to 6 minutes, or until soft.
Add Kañiwa, chickpeas, breadcrumbs, ginger, cumin, chili powder and red pepper flakes to a food processor. Pulse until mixture is combines well, then add mushrooms and onions. Pulse again until mixture is combined. (NOTE: Ingredients do not have to be completely ground.)
Remove mixture from the bowl of the processor and begin shaping into four equally-sized patties. Place patties into a 13×9 baking dish.
Brush the tops of each patty with oil and place pan in oven. Bake 30 minutes, flipping the patties halfway through bake time.
These burgers were perfectly crispy on the outside and soft on the inside, giving them a nice ability to hold together — not always the case with homemade veggie burgers. I had mine sans bun with melted cheese on top, and a side of sautéed kale and collard greens.
YUM. Feels good to be back in the kitchen.