Lets get real for a minute and start with the Cookie Butter Milkshake, shall we? Friday nights are Family Movie Night at our house and it’s a sacred tradition. So to amp it up from week to week I like to make fun popcorn or have the kids’ favorite candy on hand or make a really indulgent dinner-and my Chickpea Burgers and Cookie Butter Milkshakes sum up Friday Family Movie Night in one word-YUM!
I actually got the recipe idea for the milkshake when I was at a burger restaurant with my husband for a rare and highly coveted lunch date! I LOVE all things Trader Joe’s and their cookie butter is no exception. And besides being delicious on a spoon straight outta the jar, it’s extra decadent and show-stopping in milkshake form.
In a blender, just add an entire jar of Cookie Butter (this will turn out 4 good-size servings of milkshake so we’re a two-jar kinda fam), 4 large scoops of your favorite vanilla ice cream, 3/4 cup of whatever kind of milk you have on hand (I used soy) and blend it up. I also added a dash of cinnamon to make the cookie butter really sing and boy did it ever. Highly recommend!
Once you’ve thrown in a smoothie straw and you’re sipping away, it’s time to make the chickpea burger. I was inspired to use the chickpea because black bean burgers have had their moment already and chickpeas are really a blank slate to flavor up as you wish.
Today I just threw two cans of chickpeas in a blender with a little bit of this, little bit of that: First, I sauted up some onion, a beauty of an orange bell pepper, and a clove of garlic in a skillet over medium heat with a tablespoon of olive oil until the onions were soft (about 5 minutes) then into the blender it went with the chickpeas (rinsed and drained of course) and I added a few dashes of Worcestershire, a couple teaspoons of cumin, smoked paprika, a squirt of lemon juice, 4 tablespoons or so of plain breadcrumbs and 3 tablespoons of regular all purpose flour to give it all some texture. I pulsed the mixture until I had a good combo of smoothe burger batter and whole pieces of chickpeas still mixed in.
Then, with my griddle hot and ready and rubbed down with a little butter, I formed the balls like I was making cookies (add more flour to the blender/food processor a tablespoon at a time if the consistency isn’t right) and slapped them on the griddle, pressing them flat with the back of my spatula.
About 5-7 minutes on each side, with a slice of your favorite cheese on the second side at the 6 minute mark so it has time to melt, and your Chickpea Veggie Burgers are done! And if you’ve slurped your entire way through the cookie butter milkshake already (like I did) pour yourself a refill and get your veggie burger on! Movie time!