Lemonchickpeaquinoaburger Recipes

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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

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.

CHICKPEA BURGER



Chickpea Burger image

This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.

Provided by Chouny

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 carrot (medium size grated)
1 garlic clove
1 (19 ounce) can chickpeas
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
salt & pepper
1 large egg
2 tablespoons plain flour
oil (for frying)
2 slices whole wheat bread (cut in round shapes)
1 tomatoes
1 red onion

Steps:

  • Peel the carrots, grate them coarsely and set them aside.
  • Peel and roughly chop the garlic.
  • Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
  • Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
  • Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
  • Serve with slices of tomato and red onions and mayonnaise.

CHEESEBURGER CHICKPEA SKILLET



Cheeseburger Chickpea Skillet image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups)
Two 15-ounce cans chickpeas, rinsed and drained
One 14-ounce can crushed tomatoes
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup ketchup
2 tablespoons spicy brown mustard
1 tablespoon tomato paste
1 1/2 cups vegetable stock
3 cups broad egg noodles (4 ounces)
2 cups grated Cheddar (8 ounces)

Steps:

  • In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
  • In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
  • Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

LEMON CHICKPEA QUINOA BURGER



Lemon Chickpea Quinoa Burger image

A delicious and protein rich vegetarian burger substitute - and easy to boot! This one comes from www.inspired.ca.

Provided by Katzen

Categories     Beans

Time 28m

Yield 4 Patties, 4 serving(s)

Number Of Ingredients 12

1 (540 ml) can chickpeas, rinsed, drained and patted dry
1/3 cup red onion, chopped
1/4 cup fresh parsley, chopped
2 garlic cloves, chopped
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon coriander, ground
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 egg
1/2 cup quinoa, cooked and cooled
1/4 cup rolled oats

Steps:

  • Pulse all ingredients in a food processor until well combined and fairly smooth. Shape mixture into 4 equal-sized patties. Cover with plastic wrap and refrigerate until needed.
  • Preheat barbecue to medium-high. Grill patties with lid closed for 8 to 10 min., flipping once.

Nutrition Facts : Calories 289.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 46.5, Sodium 1301.3, Carbohydrate 51, Fiber 8.8, Sugar 0.9, Protein 12.4

LEMONY CHICKPEAS



Lemony Chickpeas image

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 cups uncooked instant brown rice
1 tablespoon olive oil
1 medium onion, chopped
2 cans (15 ounces each) chickpeas, rinsed and drained
1 can (14 ounces) diced tomatoes, undrained
1 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.

HOMEMADE GROUND CHICKEN-CHICKPEA BURGERS



Homemade Ground Chicken-Chickpea Burgers image

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

1 ½ cups water
½ cup dry quinoa
1 (15.5 ounce) can chickpeas
8 ounces ground chicken
½ cup egg whites
½ cup minced beets
½ cup oat bran
¼ cup minced onion
3 prunes, minced
1 tablespoon minced poblano pepper
1 teaspoon salt
1 teaspoon ground chile pepper
1 teaspoon ground cumin
1 teaspoon ground black pepper

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

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