Cumin Curried Chickpea Spinach Burgers Recipes
HOMEMADE GROUND CHICKEN-CHICKPEA BURGERS
This burger lends itself to lots of options and variety, all of which are delicious! Even my beef-loving husband loved it and ate every last bite. The best part is the complex texture, moistness, and unique (though not weird...) taste. We enjoyed them with some zucchini fries (fresh from our new backyard veggie garden). Optional: toast buns with a slice of your preferred cheese. Feel free to dress your burger to your liking; I chose Swiss cheese, ketchup, tomatoes, and spinach (my husband opted for American cheese, ketchup, and mustard). Make sure to test patties for doneness prior to consuming!
Provided by Maysie Megan Gres Cowell
Categories Main Dish Recipes Burger Recipes Chicken
Time 1h10m
Yield 6
Number Of Ingredients 14
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).
Nutrition Facts : Calories 228.8 calories, Carbohydrate 35.7 g, Cholesterol 21.7 mg, Fat 2.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 0.4 g, Sodium 694.4 mg, Sugar 3.1 g
CUMIN CURRIED CHICKPEA SPINACH BURGERS
Chickpeas make a great veggie burger base and they taste fantastic when spiced up with a little cumin seed and curry paste. If you're feeding kids, opt for a milder curry paste than the hot one I go for.
Provided by Lene8655
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large fry pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute and then add the spinach and cook over a high heat for 5 minutes until the spinach has wilted and any water released has evaporated. Stir in the curry paste and remove from heat.
- Place the chickpeas in a food processor with the peanut butter and whizz until a thick paste. Add the spinach mixture and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 6 even sized cakes.
- Wipe out the frying pan with kitchen paper and heat 2 Tbs of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown. Serve warm, sandwhiched in a bread or bun with a stack of fresh salad.
Nutrition Facts : Calories 238, Fat 6.9, SaturatedFat 1, Sodium 495.3, Carbohydrate 36.4, Fiber 7.5, Sugar 1.3, Protein 9.5
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