Chickpea Broccoli Burgers Recipes

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CHICKPEA BURGERS

These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.

Provided by Catherine McCord

Categories     main-dish

Time 30m

Yield 9 patties

Number Of Ingredients 13



Chickpea Burgers image

Steps:

  • Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
  • Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
  • Serve on the buns with your desired toppings and condiments.

One 15-ounce can chickpeas, drained and rinsed
1 small carrot, roughly chopped
1 clove garlic
1 small onion, roughly chopped
2 large eggs
1 teaspoon kosher salt
1/3 cup breadcrumbs (I used whole-grain)
2 teaspoons toasted sesame seeds
2 tablespoons vegetable or canola oil
9 hamburger buns, split
Sliced avocado, for serving
Arugula or Bibb lettuce, for serving
Aioli, ketchup and/or mustard, for serving

CHICKPEA-BROCCOLI BURGERS

Serve these hearty but low-fat burgers on a wheat roll with thinly sliced onion, watercress, sweet mustard and whatever other toppings inspire you. Makes about 9 burgers.

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h25m

Yield 8-9 serving(s)

Number Of Ingredients 10



Chickpea-Broccoli Burgers image

Steps:

  • In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
  • Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
  • In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
  • Remove from heat and allow to cool.
  • Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
  • In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
  • Transfer mixture to large bowl.
  • Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
  • Shape mixture into 3-inch patties (1/2-inch thick).
  • Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
  • They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

Nutrition Facts : Calories 142.3, Fat 3, SaturatedFat 0.4, Sodium 167.4, Carbohydrate 24.4, Fiber 3.2, Sugar 1.1, Protein 5.1

1/2 cup couscous
1 cup water
1 1/2 cups broccoli florets
2 teaspoons olive oil
1 cup finely chopped onion
2 teaspoons ground cumin
1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon toasted sesame tahini
1/4-1/2 cup plain breadcrumbs
salt, to taste

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