Chickpea Burgers Recipes

15-MINUTE CHICKPEA BURGERS RECIPE

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!

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.

CHICKPEA BURGERS

Steps:

• Heat the olive oil in a large heavy skillet over medium heat. Sauté the onion and garlic until soft; 2-3 minutes. Allow to cool slightly (5 minutes).
• Drain and rinse the chickpeas. Place them in a single layer on a couple paper towels to absorb excess moisture.
• Place the chickpeas, cooled sautéed onion-garlic mixture, parsley, paprika, cumin, chili powder, quick oats, peanut butter, salt and pepper in a food processor. Pulse into a chunky mixture (do not over process until completely smooth); scrape the sides as needed.
• Form 6 burgers (1/2-cup of the mixture each).
• Heat a large heavy skillet with the 2 tablespoons of canola oil over medium-high heat. Cook the burgers for 4-5 minutes, gently flip them over halfway through. Cook 4-5 minutes on the second side. They should have a golden crust on each side.
• Remove from heat and allow to cool for 5-10 before eating.
• Add to burger buns with preferred toppings or eat as is.
• Enjoy them immediately!

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.