Mediterranean Chickpea Burgers Food

CHICKPEA BURGER

Chickpea Burger image

The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 12

Ingredients

1 can (15 ounces) chickpeas, drained and rinsed
4 scallions, trimmed
2 slices white sandwich bread
1/3 cup peanuts or almonds, unsalted
1/2 teaspoon ground cumin
1 tablespoon fresh ginger, chopped
Coarse salt and ground pepper
1 large egg
Olive oil
1 tablespoon Dijon mustard
1/3 cup mayonnaise
Whole-wheat English muffins and lettuce, to serve with burgers

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.

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

Ingredients

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

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