CHICKPEA VEGGIE BURGERS
Most veggie burgers are either not worth eating or too complicated to make at home.
Provided by Ananda Eidelstein
Time 35m
Number Of Ingredients 11
Steps:
- Place chickpeas and harissa in a large bowl. Mash with a masher or fork until a coarse paste forms; leave some slightly larger pieces of chickpeas. (Alternatively, place chickpeas and harissa in a food processor and pulse until a coarse paste forms, 8 to 10 pulses.) Add herbs, panko, lemon juice, salt, and several grinds of pepper. Stir and lightly mash mixture until well combined. Let stand at room temperature for 15 minutes or refrigerate, covered, up to overnight.
- Form mixture into 4 (¾-inch thick) patties. Heat oil in a large nonstick skillet over medium. Add patties and cook, flipping once, until golden brown, about 3 minutes per side.
- Mash avocados and spread evenly on both cut sides of buns. Assemble burgers with patties, tomatoes, onion, and lettuce. Serve alongside additional harissa, if desired.
15-MINUTE CHICKPEA BURGERS RECIPE
These chickpea burgers are so delicious! They are spiced to perfection and have a delicious texture (not gummy or gritty like some veggie burgers!) They are easy to make and the chickpea patties cook up in under 15-minutes, making them the perfect weeknight dinner! This chickpea burgers recipe is simple so that you can add your own flair to this base! Add BBQ sauce for an all-American flair or curry powder for Indian flavor.
Provided by Victoria Yore
Categories Vegan Entrees
Time 15m
Number Of Ingredients 10
Steps:
- 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. Add flour and pulse for 1 more minute. Divide the batter in 4 balls for large chickpea burgers or 8 balls for chickpea sliders and transfer to a floured surface. Shape the patties. Heat a greased skillet over medium heat. Add the chickpea patties and cook for 3 minutes per side. Top with whatever burger toppings you like!
Nutrition Facts : Calories 185 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 377 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
CHICKPEA VEGGIE BURGER PATTIES
A tasty, satisfying and nutritious veggie burger. Leave the Boca at the grocery store. Eating meals whose ingredients don't require a dictionary for proper pronunciation is always good.
Provided by TortsChef
Categories Beans
Time 35m
Yield 7-8 patties, 7-8 serving(s)
Number Of Ingredients 11
Steps:
- Toast the 4 slices of bread.
- In a large bowl, put the onion, cilantro and pistachio and toss together.
- In a food processor, process the chick peas, eggs, salt, pepper, crushed garlic, cumin and parmesan cheese until it forms a thick but chunky paste (like a slightly chunky hummus).
- place the processed chick pea paste in the bowl with the onions and cilantro and mix together until evenly distributed.
- Process the bread until you have coarse bread crumbs.
- Mix the bread crumbs with the chick pea paste and distribute evenly.
- Let the mixture sit for a few minutes and then form patties from the mix (use 3/4 of a cup of mix for each pattie).
- Bake under the broiler on low on a greased baking sheet until golden brown, and then flip them over to brown the other side OR cook them on the skillet at low-medium heat until both sides are golden brown.
- Serve on whole wheat buns with some curry yogurt sauce, alfalfa sprouts, a tomato slice and some crushed avocado.
Nutrition Facts : Calories 245.8, Fat 5.6, SaturatedFat 1.6, Cholesterol 93.8, Sodium 702.5, Carbohydrate 38, Fiber 7.1, Sugar 1.6, Protein 12.2
CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
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
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.
CHICKPEA & FETA VEGGIE BURGERS
This is a great veggie burger recipe with a Middle Eastern twist. It's fom Carol McManus, owner of the Martha's Vineyard cafe, "Espresso Love". and was printed in her lovely cookbook, "Table Talk - Food, Family, Love".
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 8 large burgers
Number Of Ingredients 14
Steps:
- Set the oven at 300 degrees. In a food processor, combine the scallions, garlic, onion, chickpeas, tahini, eggs, carrot, feta, Parmesan, cilantro, salt, and pepper. Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs.
- Shape the chick pea mixture into 8 patties. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.
- In a large skillet, heat the oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.
- Place the burgers on a baking sheet; keep warm in the oven. Cook the remaining patties in the same way.
CHICKPEA & CORIANDER BURGERS
High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 344 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
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