Chickpea Coriander Burgers Recipes

CHICKPEA & CORIANDER BURGERS

Chickpea & coriander burgers image

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Provided by Good Food team

Time 25m

Number Of Ingredients 10

Ingredients

400g can chickpeas, drained
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
1 egg
100g fresh breadcrumbs
1 medium red onion, ½ diced, ½ sliced
1 tbsp olive oil
4 small wholemeal buns
1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve

Steps:

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Nutrition Facts : Calories 344 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium

CHICKPEA BURGERS

Chickpea Burgers image

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

Ingredients

One 15-ounce can chickpeas, drained and rinsed
1 small carrot, roughly chopped
1 clove garlic
1 small onion, roughly chopped
2 large eggs
1 teaspoon kosher salt
1/3 cup breadcrumbs (I used whole-grain)
2 teaspoons toasted sesame seeds
2 tablespoons vegetable or canola oil
9 hamburger buns, split
Sliced avocado, for serving
Arugula or Bibb lettuce, for serving
Aioli, ketchup and/or mustard, for serving

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.

GARBANZO AND CILANTRO (CHICKPEA AND CORIANDER) BURGERS

Garbanzo and Cilantro (Chickpea and Coriander) Burgers image

This is a healthy veggie alternative to the classic burger and they can be frozen cooked or uncooked for easy preparing ahead. Time does not include chilling. From Good Food June 2011.

Provided by English_Rose

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

14 ounces garbanzo beans, drained
1 lemon (zest of whole lemon and juice of half of it)
1 teaspoon ground cumin
1 ounce cilantro, chopped
1 egg
4 ounces fresh breadcrumbs
1 red onion (1/2 sliced and 1/2 diced)
1 tablespoon olive oil
4 wholewheat hamburger buns
1 tomatoes, sliced
1/2 cucumber, sliced

Steps:

In a food processor, whiz the garbanzo beans, lemon zest, lemon juice, cumin, half the cilantro, egg and some salt and pepper. Scrape into a bowl and mix with 3oz of the breadcrumbs and the diced onions.
Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes
Heat the oil in a large frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn.
To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices and the remaining cilantro.

Nutrition Facts : Calories 427.9, Fat 9.4, SaturatedFat 1.8, Cholesterol 46.5, Sodium 736.2, Carbohydrate 71.2, Fiber 8.2, Sugar 7.5, Protein 15.6

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CHICKPEA & CORIANDER BURGERS | RECIPE CART

Step 1. In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins. Step 2.
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