Chickpeaburger Recipes

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.

Steps:

• Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
• Form the mixture into 4 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.

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.

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).

Steps:

• In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped.
• Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste.
• Stir in the egg and form the mixture into 4 patties, each about 2/3" thick.
• In a large skillet or grill pan, heat the oil over medium-low heat.
• Cook the burgers for 4 minutes, then flip and cook for 3 minutes more.
• Top the patties with the cheese slices for the last minute of cooking.
• Serve the cheeseburgers on the hamburger buns with your choice of optional toppings.