Delicious vegetarian burger!
Combine the pineapple, cornstarch and honey in a small saucepan over medium heat. Cook for 2-3 minutes until thick. Transfer mixture to a food processor or use an immersion blender and process until smooth. Refrigerate pineapple sauce leftovers and use a topping for pancakes, desserts or grilled poultry or fish dishes.
Combine ½ cup of the chickpeas and the rice in a large bowl. Mash together until chunky. Set aside.
Combine remaining chickpeas, cilantro, onion, peanut butter, flour, cumin and salt in a food processor and pulse a few times until mixture is smooth with a few chunky pieces still visible. Transfer mixture to bowl and stir with a fork, mashing lightly if necessary, until thoroughly combined. Shape mixture into 4 burgers.
Heat olive oil in a large nonstick skillet over medium heat. Cook burgers 5-7 minutes, turning halfway through. Serve on sandwich buns with tomato slices, lettuce and 1 tablespoon pineapple sauce on top of each burger.
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