Chickpeawalnutburgers Recipes
CHICK-PEA WALNUT BURGERS
Steps:
- In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
- In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.
CHICKPEA WALNUT BURGERS
Make and share this Chickpea Walnut Burgers recipe from Food.com.
Provided by Stephanie Z.
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a colander rinse and drain chick-peas.
- In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined.
- Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined.
- Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
- Cook on the grill or skillet.
Nutrition Facts : Calories 445, Fat 24.6, SaturatedFat 3, Cholesterol 52.9, Sodium 522.4, Carbohydrate 45.5, Fiber 8.4, Sugar 2.1, Protein 13.7
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- In a food processor pulse garlic, onion, and rosemary until chopped. Add chickpeas, parsley, and bread crumbs and pulse until just combined.
- Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper, to taste, until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
- In a large skillet (cast iron helps form a nice crust, but nonstick works too) heat oil over moderate heat until hot but not smoking. Cook patties until golden brown, about 4 minutes on each side.
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- Place the onion into the bowl of a food processor fitted with an S-blade. Pulse a few times until the onion is coarsely chopped. Add the chickpeas, walnuts, panko breadcrumbs, flaxseed, garlic, Worchestershire sauce, vinegar, soy sauce, paprika and black pepper. Pulse until the ingredients are finely chopped and well-blended. Test a bit of the mixture by pressing it together to see how well it holds; pulse a few more times if it seems too crumbly. Shape into 4-6 patties.
- Lightly oil a large skillet and place it over medium heat. Working in batches if needed, place the burgers into the skillet and cook them until they're browned on the bottom, about 4 minutes. Flip and cook until browned on the opposite sides, about 4 minutes more.
- Stuff the buns with the burgers and top with the maple horseradish mustard, lettuce, tomato and onions, then serve.
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