THE BEST VEGAN BURGER
Packed with flavour, these vegan corn burgers are healthy and seriously satisfying.
Provided by Jamie Oliver
Categories Healthy meals Vegetables Father's day Bonfire night recipes American Bread
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
Nutrition Facts : Calories 417 calories, Fat 7.1 g fat, SaturatedFat 1 g saturated fat, Protein 18.1 g protein, Carbohydrate 74.6 g carbohydrate, Sugar 6.1 g sugar, Sodium 1.3 g salt, Fiber 11.7 g fibre
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 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.
THE BEST CHICKPEA VEGGIE BURGERS
A delicious Chickpea Veggie Burger packed with vegetables and whole grains for a healthy satisfying burger!
Provided by Jess
Categories Entree
Time 36m
Number Of Ingredients 15
Steps:
- Heat the avocado oil in a pan on medium-high heat. Add the onion and cook for 2 minutes, then add the garlic, carrots, and cauliflower and let cook for 6-8 minutes.
- Add the veggies to a food processor with the rest of the burger ingredients and pulse until combined, but still has some texture.
- Use your hands to shape into 6-8 patties then place in the fridge for 30 minutes to set.
- Heat some oil a large pan on medium-high heat then place your burgers in the pan. Cook on each side for 3-4 minutes.
- Serve in a bun with your favourite toppings.
Nutrition Facts : ServingSize one burger, Calories 244 calories, Sugar 5g, Sodium 250mg, Fat 6g, SaturatedFat 0.9g, Carbohydrate 38g, Fiber 9.5g, Protein 11g
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
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
VEGAN CHICKPEA RECIPES
These Chickpea Recipes are versatile and delicious. In this collection, you'll find everything you need, including snacks, soups, salads, sandwiches, mains, and even desserts. As a bonus, I've included this versatile Roasted Chickpeas Recipe. Choose your favorite flavor combination: Vegan Parmesan & Garlic, Maple Cinnamon, Tandoori Lime, or Sweet & Spicy Chili.
Provided by Julianne Lynch
Categories Snack
Time 45m
Number Of Ingredients 13
Steps:
- Choose your favorite flavor combination above. Follow the steps below, using the correct spices and liquids for your flavor combo.
- Preheat the oven to 400°F or 200C°.
- In a fine-mesh strainer, drain and rinse a 15 oz can of chickpeas. Place the chickpeas on a clean, dry kitchen towel to pat off the excess moisture.
- Spread the chickpeas on a lined baking sheet. Place the baking sheet in the oven and roast for 20 minutes.
- Remove the baking sheet from the oven. Pour the chickpeas into a mixing bowl. Add the spices and liquids for your chosen flavor combination.
- Return the chickpeas to the oven. Roast for an additional 20 minutes, taking them out at 10 minutes to turn and move the chickpeas around on the pan (this will keep them from sticking and promote more even baking).
- Test the chickpeas after another 10 minutes. If they still soft on the inside, return to the oven for another 5 minutes.
- If the chickpeas are starting to burn, but they still aren't totally crispy, turn off the oven, open the oven a few inches at the top, and let the chickpeas rest for 10 to 15 minutes. They will continue to dry out in the hot oven.
- When the chickpeas are crunchy on both the outside and inside they are done. Enjoy right away or store at room temperature, (covered but not airtight) for up to 5 days.
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MEDITERRANEAN CHICKPEA BURGERS WITHOUT A FOOD PROCESSOR ...
From nofrillskitchen.com
Reviews 1Calories 405 per servingCategory Main Courses
- In a large bowl, mash chickpeas until about 3/4 of them are completely pureed. Add onion, parsley and lemon juice.
- In a small bowl, whisk together eggs, tahini, garlic, cumin, chilli flakes and olive oil. Season liberally with salt and pepper.
- Pour egg mixture over chickpea mixture and stir until well combined. Sprinkle over breadcrumbs and stir just until well combined and the mixture completely holds together.
- Divide the mixture into four equal patties. In a large skillet over medium-low heat, heat 2 tablespoons of olive oil until shimmering. Add the patties and cook until crisp and browned, about five minutes. Flip and cook on the other side, another five minutes. Serve immediately topped with tzatziki sauce.
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4.4/5 (9)Calories 196 per servingCategory Vegetarian Lunch + Dinner
- First, run the frozen spinach under warm water until soft. Then, squeeze out all the water from the rinsed spinach.
- Add the rinsed spinach and sundried tomatoes to a blender or food processor and blend together. Remove and set aside.
- Next, add the chickpeas to a large mixing bowl and use a potato masher to mash the chickpeas. Then, add in the flax egg, lemon juice, salt, garlic powder, and black pepper and continue mashing until a thick mixture forms. It's okay to leave some chickpeas whole for texture.
- Then, add in the oat flour. Use the potato masher or a fork to mix together until all the flour is incorporated. Then, cover the mixing bowl and add the chickpea spinach mixture to the fridge to sit for 15 minutes.
VEGAN CHICKPEA PATTIES - VEGAN BLUEBERRY
From veganblueberry.com
4.8/5 (30)Total Time 30 minsCategory LunchCalories 212 per serving
- Start by rinsing and draining one can (approx 1.5 cups) of garbanzos. Use a fork, potato masher, or food processor to smash the chickpeas.
- Mix together in a medium sized bowl until well combined: smashed chickpeas, breadcrumbs, red pepper, green onion, shredded carrot, seasonings, and water.
- Next use your hands to knead/squeeze everything together for 2-3 minutes (This helps the gluten flour to develop stretchy strands and hold everything together.)
CHICKPEA BURGER {VEGETARIAN RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 97Category Main CourseCuisine AmericanTotal Time 20 mins
- In the bowl of a food processor, combine red onion, parsley, garlic, and oregano until finely minced. Add chickpeas, oats, flour, feta, and sun dried tomatoes until mixture starts to come together into a large ball.
- Using ¼ cup of the chickpea mixture, form patties about ½ inch thick and arrange on a parchment lined sheet pan; it will yield 6 patties.
- Line a baking sheet with paper towels. Heat oil in a large skillet over medium heat. Add patties in batches and cook until golden brown, 4-5 minutes per side. You may need to add additional oil between batches. Transfer to prepared baking sheet. Assemble burgers and serve immediately.
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From ohmyveggies.com
5/5 (1)Total Time 35 minsCategory Main Course, Side DishCalories 298 per serving
- Put the chickpeas, eggs, carrots, salt and pepper in a blender and grind until the mixture is smooth.
- Transfer to large bowl and add parsley, green onions, lemon zest, and bread crumbs. Mix well and reserve in the fridge for 5–10 minutes.
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EASY CHICKPEA BURGERS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Reviews 15Calories 451 per servingCategory Vegetarian
- Combine the chickpeas, red onion, cilantro, garlic, cumin, paprika, salt and pepper in a large food processor. Pulse until everything is well combined and the chickpeas are broken down (but not mushy; you still want them a little chunky), scraping down the sides as needed.
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THE BEST CHICKPEA VEGGIE BURGER RECIPE - RUNNING ON …
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Reviews 211Calories 202 per servingCategory Main Dish
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
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From acouplecooks.com
5/5 (3)Total Time 40 minsCategory Main DishCalories 298 per serving
- Drain and rinse the chickpeas. Use a potato masher or fork to mash them in a bowl until they’re mostly mashed with some chunks. Use a large size grater to grate the onion and carrot, then finely grate the garlic OR place them all in a food processor and process until finely minced. Add them to the bowl with the chickpeas. Stir in the tahini, flour and spices. Mix with a spoon and then your fingers until a sticky dough forms. Form 4 round patties and place them on a cutting board, about 3 inches wide by about 3/4 inch thick (we had a 3-inch circle biscuit cutter, which you could use if you have one).
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From savoringitaly.com
Reviews 5Servings 6Cuisine AmericanCategory Dinner
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From lovingitvegan.com
Ratings 40Calories 196 per servingCategory Dinner, Entree, Savory
- Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
- Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
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Estimated Reading Time 6 mins
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From veggiesdontbite.com
- Add everything to a food processor and pulse until the mixture is in small crumbles and sticks together well.
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