Recipe: Chef Jackson Rouse’s Garden Burgers For Kids


“This makes a lot, around 20 to 25 patties at about 6 to 7 ounces,” Rouse says. “For the kids, we make them around 3 ounces. We freeze and cook as needed. You can cook them from frozen,  or we thaw them out and cook them in a cast-iron skillet.”


6½ cups chickpeas
6 cups cooked wheat berries
1 cup parsley, stems removed
1 cup roasted garlic
1½ cups caramelized onion
½ cup tahini
¾ cup soy sauce
/8 cup sherry vinegar
1 Tbsp. black pepper
2 Tbsp. sriracha sauce
3.5 eggs (or sub silken tofu, see below)*
6 cups panko, plus more if needed
fine sea salt and freshly ground black pepper

*To substitute for eggs we recommend using pureed soft (silken) tofu. One egg equals ¼ cup tofu.


Combine all ingredients except panko. Puree in batches in a food processor, adding panko at the end. Burgers should be firm, easily forming into balls and not sticky. If sticky, add more panko. Let sit 24 hours. Form into patties or links, using wax paper between patties. Freeze until ready to cook. To cook, warm a bit of olive or vegetable oil in a skillet over medium-high heat; sauté patties until browned and cooked through, 5–7 minutes per side.

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