Beef Chickpea Patties Food

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BEEF, BEAN AND VEGGIE BURGERS



Beef, Bean and Veggie Burgers image

Provided by Katie Lee Biegel

Time 25m

Yield 6 burgers

Number Of Ingredients 17

1 tablespoon plus 2 teaspoons olive oil
1/2 cup finely diced yellow onions
1/2 cup grated carrots (see Cook's Note)
1/2 cup grated broccoli
1 jalapeño, seeds and membrane removed, finely minced
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound lean ground sirloin
1/2 cup grated oats (see Cook's Note)
1/2 cup canned black beans, drained and rinsed, pulsed in a food processor
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
6 hamburger buns, toasted
Sliced avocado, sliced tomato and ranch dressing, for topping

Steps:

  • Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, carrots, broccoli and jalapeño. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add the chili powder, garlic powder and cumin. Cook to bloom the spices, about a minute. Transfer to a large mixing bowl; reserve the skillet.
  • Combine the vegetables with the beef, oats, beans, Worcestershire sauce, salt, pepper and egg. Lightly mix and form evenly into 6 patties.
  • In the same skillet, heat the remaining tablespoon oil over medium-high heat. Cook the burgers until browned and crusty on both sides, about 3 minutes per side.
  • Transfer the burgers to the buns, top with sliced avocado and tomato and drizzle with ranch dressing.

CHICKPEA PATTIES



Chickpea Patties image

These Chickpea Patties are slightly crispy on the outside and tender and moist and flavorful on the inside.

Provided by Deborah

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

1 15-ounce can chickpeas(or 1-3/4 cups cooked dried chickpeas), rinsed and drained
1/2 large onion chopped
2 garlic cloves, minced
1 inch piece of ginger, finely chopped
1/2 cup fresh cilantro, chopped
1/2 cup fresh flat-leaf parsley, chopped
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup extra-virgin olive oil (for frying)

Steps:

  • Pulse the garbanzo beans in a food processor until they are chopped and resemble sand. Don't process into paste.
  • Transfer the ground beans to a bowl.
  • Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground. Do not puree.
  • Add a cople of tablespoons of water if needed to scrape down the sides.
  • Transfer the mixture to the bowl with the ground garbanzo beans.
  • Add the coriander, cumin, salt and baking soda.
  • Refrigerate for an hour or more.
  • Scoop rounded tablespoons full of the mixture and shape into discs.
  • Heat a few tablespoons of oil in a large skillet over medium heat.
  • Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy. Repeat with the oil and the remaining mixture.

MEAT CHICKPEAS PATTIES



Meat Chickpeas Patties image

Provided by Rafeeda

Categories     Snack

Time 25m

Number Of Ingredients 12

500 gm beef mince
400 gm can chickpeas
1 egg
2 tbsp chopped coriander leaves
1/2 tsp dried parsley
1/2 tsp garlic powder
1 tsp red chilli flakes
1/4 tsp oregano
1/2 tsp black pepper powder
Salt to taste
Flour for dusting
Oil for shallow frying

Steps:

  • Drain and wash the chickpeas. Drain again. Grind till course.
  • Combine all ingredients except the flour and oil and mix well till combined.
  • Divide into eight big portions or 12 smaller portions, dust with flour.
  • Cook both sides in little oil in a grill pan on low flame, flipping occasionally, till completely cooked.
  • Serve as snack, sides for rice or as a part of a sandwich!

CHICKPEA & BEEF BURGERS WITH WHIPPED FETA



Chickpea & Beef Burgers with Whipped Feta image

Chickpeas add fiber to this blended burger, but the real joy here is the light and fluffy feta sauce that tops the whole shebang.

Provided by Julia Levy

Categories     Healthy Hamburger Recipes

Time 25m

Number Of Ingredients 16

1 cup no-salt-added canned chickpeas, rinsed, divided
2 tablespoons water
2 teaspoons extra-virgin olive oil, divided
12 ounces lean ground beef
1 ½ tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
¾ teaspoon ground pepper
½ teaspoon kosher salt
.666 cup crumbled feta cheese
½ cup low-fat plain Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
4 whole-wheat hamburger buns, toasted
4 leaves romaine lettuce, torn in half
1 medium red onion, sliced into 1/4-inch ring
1 large large tomato, sliced

Steps:

  • Combine ½ cup chickpeas, water and 1 teaspoon oil in a mini food processor. Pulse until coarsely chopped. Transfer to a medium bowl and add the remaining ½ cup chickpeas, coarsely mashing with a fork. Add beef, mint, oregano, pepper and ¼ teaspoon salt; mix gently to combine. Form into four burgers, 3½ inches wide.
  • Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook, flipping once halfway, until an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side. Transfer to a plate, sprinkle with the remaining ¼ teaspoon salt and let rest for 5 minutes.
  • Meanwhile, combine feta and yogurt with lemon zest and lemon juice in a medium bowl. Beat with an electric mixer on medium-high until fluffy, about 1 minute. Serve the burgers on buns with the sauce, lettuce, onion and tomato.

Nutrition Facts : Calories 492 calories, Carbohydrate 47 g, Cholesterol 80 mg, Fat 20 g, Fiber 10 g, Protein 33 g, SaturatedFat 8 g, Sodium 783 mg, Sugar 12 g

LAMB & CHICKPEA PITTA BURGER



Lamb & chickpea pitta burger image

Flavour minced lamb with mint and cumin for a burger with a difference. Stuff into pittas with hummus, pomegranates and peppers

Provided by Cassie Best

Categories     Main course

Time 30m

Yield Makes 4

Number Of Ingredients 9

400g can chickpeas , drained
200g tub low-fat hummus
2 roasted red peppers , from a jar, wiped dry, then finely chopped
400g lean lamb mince
small bunch mint leaves, half chopped
1 tbsp cumin seeds
drizzle of olive oil
4 large pitta breads
100g tub pomegranate seeds

Steps:

  • Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.
  • Heat the oil in a large frying pan, add the burgers - or fire up the BBQ and brush the burgers with oil - and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.

Nutrition Facts : Calories 675 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2.1 milligram of sodium

MEDITERRANEAN CHICKPEA BURGERS



Mediterranean Chickpea Burgers image

Chickpeas and bulgur add a nutty flavor and extra protein to ground beef (and makes the meal more cost-effective) in these Mediterranean-inspired burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 20m

Number Of Ingredients 11

2 ounces feta cheese
1/4 cup low-fat plain yogurt
Coarse salt and ground pepper
1/4 cup bulgur
1 can (15.5 ounces) chickpeas, rinsed and drained
1/2 pound ground beef chuck (95 percent lean)
1/3 cup roughly chopped mint leaves
Nonstick cooking spray
4 hamburger buns, split and lightly toasted
1 small cucumber, thinly sliced
1 large tomato, sliced

Steps:

  • In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
  • In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
  • Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.

Nutrition Facts : Calories 525 g, Fat 13 g, Fiber 9 g, Protein 29 g

CHICKPEA BURGER



Chickpea Burger image

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

1 carrot (medium size grated)
1 garlic clove
1 (19 ounce) can chickpeas
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
salt & pepper
1 large egg
2 tablespoons plain flour
oil (for frying)
2 slices whole wheat bread (cut in round shapes)
1 tomatoes
1 red onion

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.

BEEF & CHICKPEA PATTIES RECIPE



Beef & Chickpea Patties Recipe image

Provided by Pilly

Number Of Ingredients 8

500 g Lean Beef Mince or Lamb Mince
1 cup soft fresh breadcrumbs
1 medium Brown Onion, finely chopped
2 tablespoons Ajvar or Mild Curry Paste
1 Egg
1/4 cup chopped Coriander
400 g can Chickpeas, rinsed and chopped
Salt, Pepper & Ground Paprika

Steps:

  • Combine mince, breadcrumbs, onion, paste, egg, coriander, chickpeas and spices in a large bowl. Shape into 12 patties and chill in the fridge for 15 minutes. Preheat a lightly oiled barbeque plate to moderate. Cook patties for 5 minutes on each side or until browned and cooked.

BAKED BEEF-N-VEGGIE PATTIES



Baked Beef-N-Veggie Patties image

I made this for dinner for something different to try to the regular beef patty. The carrot added great texture and sweetness, while the onion kept it savory. You can have them alone, with gravy, on a bun or make into meatballs. I didn't think they would hold together, but they did. Half way through, I drained off the grease from the pan.

Provided by VickyJ

Categories     Onions

Time 1h

Yield 4 patties, 2-3 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
1/2 cup shredded carrot
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 dash pepper

Steps:

  • Preheat oven to 375°F.
  • Line sheet pan will aluminum foil, and treat with nonstick cooking spray.
  • Combine ground beef, carrot, onion and spices. Shape into patties 1/2 inch thick.
  • Bake for 45-60 min, covered. Half way through, drain grease from pan and turn patties over.
  • Serve on hamburger buns, alone, with sauce, or make into mini meatballs.

Nutrition Facts : Calories 421.3, Fat 22.8, SaturatedFat 9.2, Cholesterol 147.4, Sodium 750.8, Carbohydrate 5.2, Fiber 1.1, Sugar 2.3, Protein 45.9

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BEEF CHICKPEA PATTIES RECIPES. BEEF & CHICKPEA PATTIES RECIPE. Provided by Pilly. Number Of Ingredients 8. Ingredients; 500 g Lean Beef Mince or Lamb Mince: 1 cup soft fresh breadcrumbs: 1 medium Brown Onion, finely chopped: 2 tablespoons Ajvar or Mild Curry Paste: 1 Egg: 1/4 cup chopped Coriander: 400 g can Chickpeas, rinsed and chopped: Salt, …
From tfrecipes.com


HEALTHY CHICKPEA & CHICKEN PATTY RECIPE - JESSICA SEPEL
All about Jess + Dairy Free + Easy Healthy Recipes + Gluten Free + Lunch/Dinner Chickpea and Chicken Patties 16 July 2014. My sweet client, Samantha, shared this delicious, simple recipe that requires just 2 steps – one of which is turning on your food processor! Try serving them alongside steamed vegetables or atop fresh greens, and save any leftovers for a …
From jessicasepel.com


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