Chickpea N Red Onion Burgers Food

AIR-FRYER CHICKPEA AND RED ONION BURGERS

Steps:

• Preheat air fryer to 375°. In a small bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth., Shape into 6 patties. In batches, place patties in a single layer on greased tray in air-fryer basket, spray with cooking spray. Cook until a thermometer reads 160°, 8-10 minutes, flipping halfway through., In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.

CHICKPEA BURGERS

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.

CHICKPEA BURGER

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.

CHICKPEA & CORIANDER BURGERS

Steps:

• In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
• Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

CHICKPEA AND ONION BURGERS

Steps:

• Combine onion and vinaigrette in small bowl and set aside. In food processor, combine chickpeas, walnuts, wheat germ and parsley; cover and pulse til blended. Add eggs, curry, pepper; cover and process til smooth.
• Shape into 6 patties. Spray baking sheet with Pam. Bake at 375 for 10-15 minutes until firm.
• Combine mayo and mustard, spread over buns. Serve patties on buns, top with lettuce, basil and onion mixture.