Carrot Chickpea Burgers Recipes

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CARROT & SESAME BURGERS



Carrot & sesame burgers image

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 12

750g carrots , peeled and grated
410g can chickpeas , drained and rinsed
1 small onion , roughly chopped
2 tbsp tahini paste , plus 1 tsp to serve
1 tsp ground cumin
1 egg
3 tbsp olive oil
100g wholemeal breadcrumbs
zest 1 lemon , plus 1 tsp juice
150ml pot natural yogurt
6 buns, rocket leaves, sliced red onion, sliced avocado and chilli sauce, to serve
3 tbsp sesame seeds

Steps:

  • Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
  • Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill.
  • Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns (or sit them on the barbecue alongside the burgers). When the burgers are ready, spread each bun with some of the lemony sesame yogurt, add the avocado, top with the burger, onion and rocket. Finish with a drizzle of chilli sauce.

Nutrition Facts : Calories 284 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

CHICKPEA BURGER



Chickpea Burger image

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

1 carrot (medium size grated)
1 garlic clove
1 (19 ounce) can chickpeas
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
salt & pepper
1 large egg
2 tablespoons plain flour
oil (for frying)
2 slices whole wheat bread (cut in round shapes)
1 tomatoes
1 red onion

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.

CARROT & CHICKPEA VEGGIE BURGER RECIPE BY TASTY



Carrot & Chickpea Veggie Burger Recipe by Tasty image

Here's what you need: chickpeas, oats, shredded carrot, red onion, egg, salt, pepper, garlic powder, olive oil, lemon, olive oil, whole wheat burger bun, tomato, butter lettuce, red onion, avocado, mustard

Provided by Claire Nolan

Categories     Dinner

Yield 6 burgers

Number Of Ingredients 17

15.5 oz chickpeas, drained & rinsed
1 ½ cups oats
½ cup shredded carrot
½ cup red onion, diced
1 egg
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon olive oil
½ lemon, juiced
1 tablespoon olive oil
whole wheat burger bun
tomato
1 head butter lettuce
red onion
avocado
mustard, to taste

Steps:

  • In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
  • Add lemon juice and blend again until well-combined.
  • Scoop out a handful of the mixture and form into patties.
  • Heat a tablespoon of olive oil over medium-high heat.
  • Cook the patty 4-5 minutes on each side, or until golden brown.
  • Assemble with your favorite burger toppings.
  • Enjoy!

Nutrition Facts : Calories 271 calories, Carbohydrate 40 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams

CARROT-CHICKPEA BURGERS



Carrot-Chickpea Burgers image

Try this easy plant-based main that will give a whole new meaning to burger night and is also just right for a casual Meatless Monday dinner. Egg, panko, and cooked white rice work together to bind chickpeas and grated carrots together into a sturdy, flippable patty. Minced garlic and cilantro boost the natural earthy flavors of this burger that doesn't need a bun. Serve with lettuce leaves for wrapping.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon finely chopped garlic (from 3 cloves)
1 cup grated carrots (from 2), plus more for serving
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 can (15.5 ounces) chickpeas, drained
1/2 cup cooked white rice
1/2 cup panko breadcrumbs
1 large egg
3/4 cup packed chopped fresh cilantro, plus leaves for serving
1/2 cup full-fat Greek-style yogurt
Little Gem lettuce, for serving

Steps:

  • Heat 2 teaspoons oil in a skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add carrots; season with salt and pepper and cook, stirring, 1 minute. In a food processor, pulse 1 cup chickpeas, rice, panko, and egg to a paste.
  • Add remaining chickpeas, carrot mixture, 1/2 cup cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Shape into four 3/4-inch-thick patties; refrigerate 20 minutes.
  • Stir together yogurt, remaining 1/4 cup cilantro, and 1 teaspoon oil; season. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add burgers and cook until golden, 3 to 4 minutes a side. Serve over lettuce with more carrots, yogurt sauce, a drizzle of oil, and a sprinkle of pepper and cilantro leaves.

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