An explosion of Tex-Mex flavor in a healthy burger form.
These chickpea patties have a secret ingredient that not only helps act as a starchy binder but also brings along that distinct corn/earthy flavor. The secret ingredient? The hominy of course. It’s like corn, but x1000 times better, super cheap, and can be used for more things than just posole (be on the lookout for more recipes soon!)
This stand-out corn star is complemented with an array of spices, like chili powder and cumin, a bit of salsa, green chiles, and other seasonings to create a flavorful Tex-Mex style patty. Place the patties between some burger buns, top with red onion, guacamole, shredded lettuc, and spicy pepper jack and you’ve got some full-on fiesta flavor.
Time You Need
- Prep: ~10 minutes
- Rest: ~20 minutes
- Cook: ~35 minutes
- Yields: 4 patties
What You Need
- 1 can of chickpeas, drained and dried
- 1 can of hominy, drained and dried
- 2 tbsp of salsa
- 1 tbsp mustard
- 1 tbsp minced garlic
- 1 can of diced green chiles, drained and dried
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp olive oil
- 1/2 tsp cumin
- 1 tbsp garlic powder
- 1/2 cup of chickpea or almond flour
- 1 tsp corn starch
- Salt, to taste
- Black pepper, to taste
- For serving:
- Red onion slices
- Pepper Jack Cheese slices
- Hamburger buns
What You Do
- In a large bowl, add your kidney beans and hominy. Smash ’em, up like there’s no tomorrow. Get it to form a real smooth texture.
- Then, toss in the rest of your patty ingredients and mix well.
- Next, separate into even portioned balls and begin to form patties (about 1 inch thick, or more or less depending on preference).
- Now, place your patties on a plate, and let sit inside the freezer for about 20 minutes.
- A perfect time to start preheating your oven to 425.
- Once the time in the freezer is up, remove the patties from the freezer and place on a well-greased foil or parchment lined baking sheet.
- Bake the patties for about 15 minutes, flip, then bake another 15.
- Remove and serve with desired toppings.