Summertime calls for long days outside, lounging by a grill with family or a backyard pool with friends. You’ll be able to enhance the flavors of the season by creating the perfect summer meal when you pair a refreshing glass of wine and a handcrafted burger. Learn more about pairing wines and burgers for this upcoming summer, brought to you by Evite in partnership with Sutter Home Family Vineyards.
A BBQ wouldn’t be complete without a housemade veggie burger. Take this mouthwatering Chickpea Veggie Burger and match it with a signature Sparkling Pineapple Spritzer, made with Sutter Home Bubbly Brut and 100% DOLE® Canned Pineapple Juice.
Sutter Home Bubbly Brut is delightfully crisp and golden and its aromas of green apple and pear lead to lush floral and tropical fruit flavors with delicate notes of toasted almond. Adding the 100% DOLE® Canned Pineapple Juice brings this sparkling brut’s tropical fruit flavors to life, giving the cocktail (and your taste buds) an extra burst of flavor!
Start planning your next party by sending the free Evite invitation below or another one of our summertime party invitations.
Want to enjoy this veggie burger at home? Find the recipe below:
For The Burger:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 scallions, trimmed and chopped
- 1 medium carrot, peeled and shredded
- 1/2 medium onion, chopped
- 2 garlic cloves, roughly chopped
- 1/4 cup fresh cilantro leaves
- 1/3 cup plain bread crumbs
- 1 large egg
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 4 potato buns
- 1 1/2 cups baby arugula
- 2 avocados, peeled, pitted and sliced
For The Sauce:
- 1/2 cup Greek yogurt
- 1/3 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
In the bowl of your food processer, combine the chickpeas, scallions, carrot, onion, garlic and cilantro. Pulse a few times to breakdown, but not too much. Then add in the bread crumbs, egg, flour, pepper, paprika, and cumin. Pulse a few more times to combine, but make sure that some of the mixture is still coarsely chopped and not too smooth. Dump out into a medium bowl and give it a good stir. If the mixture is too wet, add in a bit more flour, as much as need, to make the mixture stick together. Shape into 4 burger patties, about ¾-inch thick. Place on a baking sheet or plate and chill in the fridge for at least 30 minutes.
Meanwhile, to make the sauce, in a medium bowl, stir together the yogurt, cucumber, cilantro, parsley, lemon juice, salt and pepper until well combined. Cover with plastic wrap and store in fridge until ready to use. Sauce can be made up to 3 days in advance.
Place a large nonstick skillet over medium high heat, along with the olive oil. Once hot, add the chilled burger patties and cook until evenly browned on either side and warmed through, 3 to 5 minutes per side.
To assemble the burgers, split the buns in half and toast. Spread each half with the cucumber yogurt sauce. Top each bottom bun with baby arugula, a chickpea patty, and avocado slices. Cover with the top bun and serve.