Elsys Chickpea Burger Food

ELSY'S CHICKPEA BURGER

Steps:

• Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
• Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
• Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

CHICKPEA BURGER

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.

ELSY'S CHICKPEA BURGER

Steps:

• Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
• Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
• Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

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.

MUSHROOM & CHICKPEA BURGERS

Steps:

• Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
• Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
• Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

ELSY'S CHICKPEA BURGER

Steps:

• Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
• Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
• Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

ELSY'S CHICKPEA BURGER

Steps:

• Place the chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Drain water from beans and transfer beans to a pot; cover with water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Cool beans until easily handled.
• Combine chickpeas, cilantro, eggs, garlic, chickpea flour, tahini, coriander, salt, cumin, and chili powder in a blender; blend until well mixed but still chunky. Form mixture into patties.
• Heat oil in a large skillet over medium heat; fry patties until golden and crisp, about 3 minutes per side.

CHICKPEA-MUSHROOM BURGERS

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.

CHICKPEA BURGERS

Steps:

• Heat 1 T of oil and sauté the onions over medium heat, stirring frequently, until they soften, about 5 minutes.
• Add the garlic, cumin, and carrot and sauté for two more minutes.
• Transfer to large bowl or food processor and add the chickpeas.
• Mash or process until mushy.
• Stir in tahini and parsley and lemon juice.
• Combine the flour, baking soda, and salt in the small bowl, then stir into chickpeas.
• Flour your hands, shape mixture into four patties, and dust them with flour (I added the flour to the bean mixture. here).
• Fry in 1 T oil over medium-low heat for 1 minute, until just beginning to brown or spray with cooking spray and cook that way for less calories.
• Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side).

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.

VEGETARIAN CHICKPEA BURGERS

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.

CHICKPEA BURGERS

Steps:

• Peel and mash the boiled potato with the chickpeas.
• Combine with onion, garlic, oregano, parsley, coriander, salt and pepper.
• Add the egg and mix well.
• Shape into burgers and dust with flour.
• Fry in olive oil until nicely brown on both sides.
• Serve with lemon or lime slices.