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.
VEGETARIAN CHICKPEA BURGERS
This is a Rachael Ray recipe that I've been dying to try. I love the taste of chickpeas (also called garbanzo beans) and they are so full of protein and good things. You can also spice it up a bit with a few dashes of ground cumin, curry powder, or cayenne pepper in the chickpea mixture.
Provided by the_cookie_lady
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped.
- Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste.
- Stir in the egg and form the mixture into 4 patties, each about 2/3" thick.
- In a large skillet or grill pan, heat the oil over medium-low heat.
- Cook the burgers for 4 minutes, then flip and cook for 3 minutes more.
- Top the patties with the cheese slices for the last minute of cooking.
- Serve the cheeseburgers on the hamburger buns with your choice of optional toppings.
Nutrition Facts : Calories 518.6, Fat 21.5, SaturatedFat 8, Cholesterol 82.3, Sodium 1187.8, Carbohydrate 60.8, Fiber 7.1, Sugar 5, Protein 20.9
ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS
No need for a food processor when you make these ridiculously easy veggie burgers! Just mash chickpeas, hummus, and a handful of other ingredients together and saute for a super tasty, super simple vegan veggie burger.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
- Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
- Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
- Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
- Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).
Nutrition Facts : ServingSize 1 patty, Calories 283 kcal, Sugar 2 g, Sodium 529 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 30 g, Fiber 8 g, Protein 10 g
CHICKPEA-TOFU BURGERS
A vegetarian "burger" made of chickpeas and marinated tofu! I love them, they taste great with a little mozzarella.
Provided by Glenny M
Categories Lunch/Snacks
Time 16m
Yield 6-8 patties, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put all the ingredients into a bowl.
- Using a large fork or spoon, mash the ingredients together. (Alternatively, a blender can be used.).
- When it's mashed enough so you can mold the mix into patties without it falling apart, do so! I made patties about the size of my palm, but they can be any size you want.
- Heat up a frying pan with some olive oil in it. You might need to add more or less depending on the size of the pan, and how many patties you've made.
- Carefully place the patties into the pan. Heat them for about 3 minutes, or until they're brown on the bottom. Flip them over, and go for 3 minutes again.
- When they're done, take them off carefully with a spatula! Serve them up with some mozzarella cheese on whole-wheat bread. I think they taste best after microwaved for 30 seconds.
Nutrition Facts : Calories 201.7, Fat 5.3, SaturatedFat 0.9, Cholesterol 35.2, Sodium 922.2, Carbohydrate 28.4, Fiber 5.4, Sugar 1.2, Protein 12
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