The summer squash in our garden has been growing so fast the past week. All of a sudden we have around 8 pounds of squash. What do I do with it? I made a squash gratin (I will post the recipe soon). But that only used half of a gigantic squash. I still have 3 more gigantic squash to use. So I had to figure out how to make the squash be the main component of the meal. So, I liked the idea of a veggie burger. I know I JUST posted a veggie burger recipe, but I want to post this now to stay within the right season. I decided to go with middle eastern spices and flavors. Tahini does well to hold pureed food together, so you don't even need eggs. The beans add some protein, and creaminess. Pine nuts work well to create a firm structure. I tried to make it without panko or bread crumbs, but it was just too wet. The panko crumbs really helped them stick together.
The salad is similar to a dish I had many times in Dubai. It complements the meal perfectly. The best part is, this meal is pretty low calorie, but really keeps you full for a long time. If you need a big meal, you can do two patties, each on 1 piece of bread to make it open-faced.
This recipe makes 8 patties. So you can make it for a small BBQ, or freeze half for another day. To freeze them, prepare a baking sheet with parchment paper. Lay patties on the paper. Once frozen, transfer to a freezer bag.
What you'll need:
For the Burgers
- 1 large yellow squash
- 1/3 cup pine nuts
- 1/4 cup tahini
- 1/3 cup chopped yellow onion
- 1 tsp cumin
- 1 tsp coriander
- 1/4 cup fresh curly parsley leaves
- 1 tsp paprika
- 2/3 cup chickpeas
- 1/3 cup Panko crumbs
- 4 burger patties, or flatbread sandwich thins, toasted if desired
- lettuce and tomato for toppings
- 1/2 cup plain nonfat Greek yogurt
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1/8 tsp cumin
- 1/8 tsp ground coriander
- 1/8 tsp paprika
- 1/8 tsp cayenne (or more if you like spicy food)
For the Salad
- 1 medium tomato, chopped
- 1 cup chickpeas
- 1/2 cup chopped cucumber
- 1/3 cup chopped red or sweet onion
- 1 clove garlic, minced
- 2 tsp lemon juice
- 1/8 tsp cumin
- 1/8 tsp ground coriander
- 1/8 tsp paprika
- 1/8 tsp pepper
- 1/8 tsp salt
- 1/2 cup chopped fresh curly parsley
What to do:
1. Preheat oven to 375*F.
2. Trim ends off squash. Cut squash in half lengthwise. Remove seeds from one half and discard. Combine squash and all ingredients through chickpeas in a food processor. Process until smooth. Scrape down the edges and process again if necessary.
3. Prepare a baking sheet with parchment paper. Use your hands to make 8 patties and place them on the baking sheet. Bake 25 minutes. Turn oven to 'broil' in order to toast the tops for 2 minutes. Pull the baking sheet out, flip the patties, and broil for 2 more minutes.
4. While the patties are in the oven, make the yogurt sauce by combining the ingredients Greek yogurt through cayenne. Set aside int he fridge. Make the salad by combining all ingredients in a bowl. Set aside in the fridge.
The salad is similar to a dish I had many times in Dubai. It complements the meal perfectly. The best part is, this meal is pretty low calorie, but really keeps you full for a long time. If you need a big meal, you can do two patties, each on 1 piece of bread to make it open-faced.
This recipe makes 8 patties. So you can make it for a small BBQ, or freeze half for another day. To freeze them, prepare a baking sheet with parchment paper. Lay patties on the paper. Once frozen, transfer to a freezer bag.
Yellow Squash Burgers and Chickpea Salad
Recipe makes 8 servings
What you'll need:
For the Burgers
- 1 large yellow squash
- 1/3 cup pine nuts
- 1/4 cup tahini
- 1/3 cup chopped yellow onion
- 1 tsp cumin
- 1 tsp coriander
- 1/4 cup fresh curly parsley leaves
- 1 tsp paprika
- 2/3 cup chickpeas
- 1/3 cup Panko crumbs
- 4 burger patties, or flatbread sandwich thins, toasted if desired
- lettuce and tomato for toppings
- 1/2 cup plain nonfat Greek yogurt
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1/8 tsp cumin
- 1/8 tsp ground coriander
- 1/8 tsp paprika
- 1/8 tsp cayenne (or more if you like spicy food)
For the Salad
- 1 medium tomato, chopped
- 1 cup chickpeas
- 1/2 cup chopped cucumber
- 1/3 cup chopped red or sweet onion
- 1 clove garlic, minced
- 2 tsp lemon juice
- 1/8 tsp cumin
- 1/8 tsp ground coriander
- 1/8 tsp paprika
- 1/8 tsp pepper
- 1/8 tsp salt
- 1/2 cup chopped fresh curly parsley
What to do:
1. Preheat oven to 375*F.
2. Trim ends off squash. Cut squash in half lengthwise. Remove seeds from one half and discard. Combine squash and all ingredients through chickpeas in a food processor. Process until smooth. Scrape down the edges and process again if necessary.
3. Prepare a baking sheet with parchment paper. Use your hands to make 8 patties and place them on the baking sheet. Bake 25 minutes. Turn oven to 'broil' in order to toast the tops for 2 minutes. Pull the baking sheet out, flip the patties, and broil for 2 more minutes.
4. While the patties are in the oven, make the yogurt sauce by combining the ingredients Greek yogurt through cayenne. Set aside int he fridge. Make the salad by combining all ingredients in a bowl. Set aside in the fridge.
