Chickpea Broccoli Burgers Recipes

ROASTED BROCCOLI CHICKPEA BURGERS WITH SPICY CASHEW MAYO

Steps:

• Preheat oven to 400F.
• Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
• Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
• Stir in breadcrumbs by hand. Form into four tightly packed patties.
• Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

HOMEMADE GROUND CHICKEN-CHICKPEA BURGERS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
• Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKPEA-BROCCOLI BURGERS

Steps:

• In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
• Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
• In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
• Remove from heat and allow to cool.
• Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
• In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
• Transfer mixture to large bowl.
• Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
• Shape mixture into 3-inch patties (1/2-inch thick).
• Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
• They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

BROCCOLI BURGERS

Steps:

• In bowl beat eggs to blend.
• Stir in broccoli, almonds, onion, bread crumbs and water.
• Add salt and pepper to taste.
• On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick.
• Bake at 375°F, turning halfway through cooking until each side is golden brown, about 25 minutes total.
• Serve on buns with mayonnaise and lettuce.

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.

BROCCOLI-AND-CHICKPEA PARMESAN

Steps:

• Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
• Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.