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
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.
GARBANZO BEAN BURGERS
These chickpea burgers are totally awesome. I think I'd rather have one than any cheeseburger at a restaurant. They really rock! -Berea Rider, East Point, Kentucky
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place the beans, water and lemon juice in a food processor; cover and process until blended. Transfer to a large bowl. Add the bread crumbs, egg and seasonings; mix well. Shape into 4 patties., In a large cast-iron or other heavy skillet, cook patties in oil in batches until lightly browned, 3-4 minutes on each side. Serve on buns with cheese. Top as desired.
Nutrition Facts : Calories 447 calories, Fat 16g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 807mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 9g fiber), Protein 17g protein.
GARBANZO BEAN BURGER WITH TEHINA ONION SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a frying pan and saute the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent. In a food processor, combine the nuts, and blend until 1/2 are a coarse meal and the other are just cracked. Place in a large mixing bowl and add the Sauteed vegetable mixture. Add the garbanzo beans in the processor and process the same way as the nuts. Add flour and arrowroot. Add the beans and parsley to the mixing bowl. Mix everything together well until the mixture has enough body to form a patty. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind. Form the mixture into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned.
- Heat oil in skillet, saute onion, scallion and garlic until soft. Add tehina and stir until lightly roasted. Dissolve miso and seasoning in 3/4 cup water. Stir into tehina. Add vinegar and simmer 5 minutes but do not boil. Add fresh parsley.
CHICKPEA BURGER
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
- Form the mixture into 4 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.
CHICKPEA BURGER
This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.
Provided by Chouny
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots, grate them coarsely and set them aside.
- Peel and roughly chop the garlic.
- Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
- Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
- Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
- Serve with slices of tomato and red onions and mayonnaise.
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BEST CHICKPEA BURGERS (PLANT BASED!) – A COUPLE COOKS
From acouplecooks.com
5/5 (8)Total Time 40 minsCategory Main DishCalories 298 per serving
- Drain and rinse the chickpeas. Use a potato masher or fork to mash them in a bowl until they’re mostly mashed with some chunks. Use a large size grater to grate the onion and carrot, then finely grate the garlic OR place them all in a food processor and process until finely minced. Add them to the bowl with the chickpeas. Stir in the tahini, flour and spices. Mix with a spoon and then your fingers until a sticky dough forms. Form 4 round patties and place them on a cutting board, about 3 inches wide by about 3/4 inch thick (we had a 3-inch circle biscuit cutter, which you could use if you have one).
- In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
- Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through.
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Reviews 225Calories 202 per servingCategory Main Dish
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
- Cook on the BBQ around 400 F for approximately 10 minutes each side or fry in a pan with some oil for 3-5 minutes per side.
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- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute.
- Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher.
- Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter.
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