Herbed Chickpea Burgers Recipes

CHICKPEA 'N' RED ONION BURGERS

Steps:

• Preheat oven to 375°. In a small bowl, mix onion and vinaigrette. Place chickpeas, walnuts, wheat germ and parsley in a food processor; pulse until blended. Add eggs, curry and pepper; process until smooth., Shape into 6 patties. Place on a baking sheet coated with cooking spray. Bake until a thermometer reads 160°, 10-15 minutes., In a small bowl, mix mayonnaise and mustard; spread over cut sides of buns. Serve patties on buns with lettuce, basil and onion mixture.

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.

HERBED CHICKPEA BURGERS

Steps:

• Heat a large skillet over medium heat, when hot add the oil and onion. Cook for 2-3 minutes until soft, then add the garlic and let it cook for 30-60 seconds.
• Add the chickpeas, 1/2 teaspoon of salt, and the red pepper flakes and sauté for about 5 minutes until the chickpeas are dry and starting to fall apart.
• Add the brown rice and tomato paste and cook for about 2 minutes, stirring to distribute the tomato paste. Turn off the heat and let the mixture cool slightly.
• Transfer the mixture to a large bowl and add the fresh herbs. Mash the mixture by hand or using a pastry cutter or potato masher. If using your hands let it cool until you can safely mash it. Once the mixture can hold together, but still has some texture, you can stop. Alternatively, you can use a food processor, but be careful not to over process, we want some texture in the final burgers!
• Whisk together very hot water and the Ener-g Egg Replacer (or potato starch/flour) until combined, thickened, and gloopy. Add the egg replacer to the burgers and mix to combine.
• Divide the mixture into 4 pieces (or more to make smaller burgers) and form into patties. Wet your hands to prevent sticking or coat the mixture with extra flour/starch (gluten free ok). Let the patties rest for 10 minutes, or refrigerate until ready to use.
• Cook the burgers on medium-low heat with some oil for 5-6 minutes on each side. If they start to blacken before the time is up, then lower the heat.