Chickpea Feta Veggie Burgers Recipes
CHICKPEA & FETA VEGGIE BURGERS
This is a great veggie burger recipe with a Middle Eastern twist. It's fom Carol McManus, owner of the Martha's Vineyard cafe, "Espresso Love". and was printed in her lovely cookbook, "Table Talk - Food, Family, Love".
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 8 large burgers
Number Of Ingredients 14
Steps:
- Set the oven at 300 degrees. In a food processor, combine the scallions, garlic, onion, chickpeas, tahini, eggs, carrot, feta, Parmesan, cilantro, salt, and pepper. Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs.
- Shape the chick pea mixture into 8 patties. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.
- In a large skillet, heat the oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.
- Place the burgers on a baking sheet; keep warm in the oven. Cook the remaining patties in the same way.
GREEK CHICKPEA & WALNUT BURGERS
Even meat eaters love this easy vegetarian burger. Top with cucumber sauce or simply use lettuce and tomato. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 24
Steps:
- In a food processor, combine the first 11 ingredients; cover and pulse four times. Add chickpeas; pulse until chopped. Refrigerate for at least 45 minutes. Combine the sauce ingredients; refrigerate until serving., Shape chickpea mixture by 2/3 cupfuls into patties. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until a thermometer reads 160°. , Serve on buns with lettuce and tomato; top each with 1/4 cup tzatziki sauce.
Nutrition Facts : Calories 425 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 908mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 9g fiber), Protein 19g protein.
CHICKPEA & CORIANDER BURGERS
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
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
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 BURGER
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
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.
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GREEK CHICKPEA + FETA VEGGIE BURGERS — BAKED GREENS
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CHICKPEA FETA BURGERS - SLENDER KITCHEN - COOKS PANTRY
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CHICKPEA FETA BURGERS - SLENDER KITCHEN
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Servings 4Total Time 30 minsCategory Dinner, LunchPublished 2019-08-30
- Add the chickpeas, carrots, feta, egg, shallot, garlic, and oregano to a food processor. Blend until combined.
- Season with salt and pepper and stir in the breadcrumbs. Form into burgers and refrigerate for 15 minutes to firm up the patty.
- Spray a pan with cooking spray. Cook for 4-5 minutes per side until toasted and cooked through.
SPICY FETA CHICKPEA BURGERS RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanTotal Time 25 minsCategory Main CoursePublished 2017-04-26
- Spicy Feta: Set aside 2 tbsp feta cheese. Heat 1 tbsp oil in a pan, add all paprika and 1/2 tsp cumin and remove from heat. Pour oil over remaining feta and mix well. Set aside.
- Pulse the chickpeas until coarse chopped. Remove into bowl with egg mixture with minced chilies, seasonings, bread crumbs, onion, garlic and cilantro. Mix well.
EASY CHICKPEA BURGERS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
- Combine the chickpeas, red onion, cilantro, garlic, cumin, paprika, salt and pepper in a large food processor. Pulse until everything is well combined and the chickpeas are broken down (but not mushy; you still want them a little chunky), scraping down the sides as needed.
- Transfer the mixture to a large bowl. Add the eggs and Panko breadcrumbs and lightly mix until well combined.
- Shape into 6 even burger patties. You can cover and refrigerate them for 20+ minutes at this point to help them firm up a bit or if you are prepping them ahead. Otherwise, proceed with the recipe.
CHICKPEA ZUCCHINI BURGERS - SWEETPHI
From sweetphi.com
- Start by grating the zucchini, and squeeze out the liquid - I do this by first squeezing the zucchini shreds with my hands and wringing out then liquid, then I press three pieces of paper over the zucchini and squeeze out the remaining liquid.
- Place zucchini shreds, garbanzo beans, parsley, bread crumbs, flour, garlic, egg, salt, pepper, and cayenne pepper in a food processor. Process on low for 10 seconds, then scrape the sides of the food processor down and process again for 15-30 seconds until no more whole garbanzo beans remain. Form 4 patties (I like to do this using a biscuit cutter as a mold, but you could just form four patties with your hands.
- In a large skillet over high heat, heat 1 tablespoon on olive oil for 1 minute, then add in 4 veggie burger patties. Cook for 6 minutes, then flip and cook for another 6 minutes. Turn heat off, and let veggie burgers sit in the pan for 4-5 minutes as you make the whipped feta and assemble the burgers
SPINACH AND FETA CHICKPEA BURGERS - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
- Add the chickpeas and the egg to a food processor, and process for 30 seconds or so until a thick paste is formed. Transfer this mixture to a large bowl, and add the feta, spinach, parsley and spring onions. Season with plenty of black pepper and a touch of salt (remember that the feta is salty too), and mix well.
- Shape the mixture into a few burger shapes (I made 5, but you could easily make 4 or 6 if you prefer), and place them on a baking tray covered with baking paper. Place in the oven for around 40 minutes, until firm and golden brown.
GREEN LENTIL, FETA, CHICKPEA AND SPICE BOMB BURGER WITH TURMERIC …
From goodfood.com.au
- Add the lentils and stock to a saucepan and place over medium heat. Simmer until the lentils are just cooked and the stock has been absorbed, about 15 minutes.
- Strain and add to a blender with the remaining patty ingredients, except for the flour, and pulse briefly in few-second rounds. You want the ingredients to be just combined, we are not making a dip here, the chunks and slight variations in texture and consistency are all good things.
CHICKPEA QUINOA BURGERS: A LOW-CARB AND HIGH-PROTEIN RECIPE
From everydaydishes.com
- For the sauce: In the bowl of a food processor add tahini, garlic, salt, chopped parsley and lemon juice. Pulse until smooth then, with the motor running, add water to preferred consistency. Scrape into serving bowl and set aside.
- In a large bowl, mash together the chickpeas and quinoa until combined. Stir in the onion, garlic, chopped herbs, salt and pepper. Taste for seasoning before adding egg. Stir in beaten egg and form into 8 thin patties.
- Heat oil in large skillet over medium heat and, when hot, add burgers. Cook until golden brown—about 6 minutes on each side.
CHICKPEA & BEEF BURGERS WITH WHIPPED FETA RECIPE - EATINGWELL
From eatingwell.com
- Combine ½ cup chickpeas, water and 1 teaspoon oil in a mini food processor. Pulse until coarsely chopped. Transfer to a medium bowl and add the remaining ½ cup chickpeas, coarsely mashing with a fork. Add beef, mint, oregano, pepper and ¼ teaspoon salt; mix gently to combine. Form into four burgers, 3½ inches wide.
- Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook, flipping once halfway, until an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side. Transfer to a plate, sprinkle with the remaining ¼ teaspoon salt and let rest for 5 minutes.
- Meanwhile, combine feta and yogurt with lemon zest and lemon juice in a medium bowl. Beat with an electric mixer on medium-high until fluffy, about 1 minute. Serve the burgers on buns with the sauce, lettuce, onion and tomato.
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From hannahmageerd.com
- Warm the olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 3-5 minutes or just before they start to brown.
- Add the fried onion and garlic to a food processor with remaining burger ingredients (everything except oil for frying). Pulse until ingredients are well-combined, but still have some texture.
- With clean hands, shape mixture into 6-8 patties (I usually get 7) on a plate. Refrigerate patties for 30 minutes to set.
BEETROOT VEGGIE BURGERS | FOOD IN A MINUTE
From foodinaminute.co.nz
- Heat a dash of oil in a frying pan and sauté the onion over low heat until soft. Add the Gregg's Ground Smoked Paprika and stir until fragrant. Remove from the heat.
- Place the drained Wattie’s Chickpeas in a food processor and process until they are well mashed.* Transfer to a mixing bowl.
- Finely chop ½ the can of Wattie’s Sliced Beetroot and add to the chickpeas with the onion mixture, parsley and crumbled feta. Mix well then form into patties.** Refrigerate for 15 minutes.
CHICKPEA BURGER {VEGETARIAN RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
- In the bowl of a food processor, combine red onion, parsley, garlic, and oregano until finely minced. Add chickpeas, oats, flour, feta, and sun dried tomatoes until mixture starts to come together into a large ball.
- Using ¼ cup of the chickpea mixture, form patties about ½ inch thick and arrange on a parchment lined sheet pan; it will yield 6 patties.
- Line a baking sheet with paper towels. Heat oil in a large skillet over medium heat. Add patties in batches and cook until golden brown, 4-5 minutes per side. You may need to add additional oil between batches. Transfer to prepared baking sheet. Assemble burgers and serve immediately.
SPICED ZUCCHINI, FETA + CHICKPEA VEGGIE BURGERS WITH MINTED …
From bojongourmet.com
- Place the grated zucchini in a large colander and toss with 2 teaspoons of salt. Let the zucchini drain for 15 minutes, then squeeze out as much moisture as you can with your hands (or roll it up in a clean kitchen towel and wring it out). Discard the zucchini water.
- Mash the garlic and salt together in a mortar and pestle (or with a fork in a wooden bow until smooth. Work in the yogurt, then stir in the mint. (Can be made up to 1 day ahead.)
- Shape the burger mixture into 6 large patties, roughly 4" wide and 1" tall. Heat 1/8" of sunflower oil in a wide skillet set over a medium flame until it shimmers. Carefully add 3 of the burgers and cook on the first side until deeply browned, 3-4 minutes, reducing the heat if the burger is cooking too quickly. Flip and cook on the second sides until browned and the burgers are cooked through, 3-4 more minutes. The burgers are fairly dense, so decrease the heat to low if necessary to gently heat them all the way through. Drain on paper towels, and repeat with the remaining burgers. (Extra burgers can be refrigerated airtight for up to 3 days or frozen for up to a month or two; re-fry to heat through before serving.)
CHICKPEA AND SWEET POTATO BURGERS - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Cook the kumara in a large pan of boiling water for 8 min or until very tender. Meanwhile, in a small bowl, combine the sweet chilli sauce and lemon juice, then set aside.
- 2 Drain the kumara, then whiz in a food processor with the chickpeas until roughly crushed. Add the spring onions, cumin, chilli flakes and lemon zest and whiz to combine. Gently stir in the eggs and parsley, then divide the mixture into 4 x 10cm burgers.
- 3 Spray a frying pan with a little oil, then put over a medium heat and cook the burgers for 2–3 min on each side until golden and cooked.
15-MINUTE CHICKPEA BURGERS RECIPE (VEGAN/GLUTEN-FREE) - WOW, …
From wowitsveggie.com
- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute.
- Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher.
- Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter.
THE BEST CHICKPEA VEGGIE BURGER RECIPE - RUNNING ON …
From runningonrealfood.com
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
SWEET POTATO FETA CHICKPEA PATTIES ~ HOMEMADE VEGGIE BURGERS
From hungry-blonde.com
- Place chickpeas in a large bowl and mash with a potato masher or fork. Mash as well as possible, so it forms almost a paste
- Then add in the beaten egg. Once again you want to mash the mixture until it’s a paste-like consistency
WORLD'S BEST CHICKPEA VEGGIE BURGER RECIPE - GREENLETES
From greenletes.com
- In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the carrots and cook for about 4 minutes. Add the bell pepper, onion, and garlic and cook for an additional 2-3 minutes, or until onions are slightly translucent. When cooked, set aside to cool.
- While vegetables cook, add chickpeas, cumin, paprika, coriander, salt, pepper and parsley to a food processor and slightly process to obtain a chunky paste. Add the egg and panko (or breadcrumbuntil a thick batter forms. Lastly, add the cooked vegetables to food processor and pulse a few times until well combined.
- To form patties, dust hands with leftover flour or panko and roll into four balls. Place on a parchment lined baking sheet and refrigerate for about 30 minutes.
CHICKPEA VEGGIE BURGER RECIPE | POPSUGAR FOOD
From popsugar.com
- Make the patties: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the garlic, jalapeno, and green onion. Cook until the garlic is fragrant and the green onions soft and bright green, about 5 minutes. Be careful not to burn the veggies. Remove from the heat and set aside to let cool.
- Make slaw: Whisk together vinegar, oil, salt, and pepper in a medium bowl, then gently stir in carrots and radishes. Chill until ready to assemble the burgers.
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While the chickpea patties cook, place the buns on a sheet pan, cut sides up. Toast in the oven 4 to 6 minutes, or until the edges are lightly browned. Transfer to a clean, dry work surface. Divide the cooked chickpea patties between the bottoms of the buns. Top with the feta-yogurt sauce, sliced cucumber, arugula and the tops of
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CHICKPEA & FETA VEGGIE BURGERS RECIPE - FOOD.COM
This is a great veggie burger recipe with a Middle Eastern twist. It's fom Carol McManus, owner of the Martha's Vineyard cafe, Espresso Love. and was printed in her lovely cookbook, Table Talk - Food, Family, Love.
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Veggie spiced chickpea patties smothered in a crumbly feta and yoghurt sauce make a distinctly Middle Eastern burger alternative …
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chickpea & feta burgers. 4.8 (22) www.taste.com.au. Recipe Saved. Finish. Your Recipes. Print. Recipe Saved. Finish. Your Recipes. Prep Time: 30 minutes Cook Time: 10 minutes Total: 40 minutes Servings: 4 Cost: $ 10.08 /serving Author: Sonja Bernyk. budget friendly easy burger summer spring. Ingredients. Remove All · Remove Spices · Remove Staples. 80 milliliters (1/3 …
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