Thursday, August 27, 2015

Delicous Chickpea Burgers by Jillian Michaels

I just made last night another winner from Jillian Micheal's 30 Day Shred eating plan.  This recipe is exactly the same as the one on her site.  To change it up for next time, I would add some corn and peas and maybe add a bit of feta for additional flavor. 

You can top this burger with so many toppings:  shredded carrots, mushrooms, onions, get the idea as they are endless!

Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

19 oz chickpeas; rinsed
4 scallons
1 organic egg
2 tablespoons flour
1 tablespoon Fresh oregano; chopped
1/2 teaspoon cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 6in whole wheat pita
1/2 cup low fat plain yogurt
2 tablespoons Sesame tahini
1 tablespoon Fresh lemon juice
1/3 cup parsley, flat leaf; chopped
1/4 teaspoon salt     
Original recipe makes 4 Servings 


Place chickpeas, scallion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a course mixture forms that holds together when pressed. Form into 4 patties. Heat oil in a skilled over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook.

Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

What about you?  Any good vegetarian burgers on your grill lately?

1 tablespoon olive oil
4 medium carrots, peeled,halved lengthwise, and sliced on bias
1 medium onion, halved lengthwise, cut crosswise into 1/2-inch wedges
1 (14-ounce) can light coconut milk
1/2 cup golden raisins
2 tablespoon curry powder
salt, to taste
pepper, to taste
1 cup chickpeas
2 cups vegetable broth
1-1/3 cups dry couscous
2 tablespoon chopped cilantro - See more at:

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