Fresh, Flavorful Chickpea Veggie Burgers!
If you are feeling big and bloated after the holiday season, you’re certainly not alone. A lot of us are looking to renew our gym memberships, and eat more healthfully, at least through January. This month, the hash tag #Veganuary is everywhere – it’s a trend that started in the UK urging people to try going vegan for the sake of animals and saving the planet.
As a meat lover, I’m not quite ready to jump on the solar paneled band wagon, but I can vouch for this chickpea veggie burger recipe.
Chickpea burgers have so many scrumptious possibilities! You can experiment with different ingredients, like swapping rosemary for cilantro, or topping the burger with sliced and seasoned radishes, instead of cucumbers. I like to sprinkle a little feta cheese on top of my chickpea burger – don’t tell the vegans!
While not the perfect vegan recipe, my veggie burgers ARE filled with fiber – something a much more caloric beef burger can’t claim. This is your go-to recipe for a basic veggie burger that most condiments and giant bun can make extra delicious. I like that you can make it in a skillet just like you would a grilled cheese.
Here you go! HAPPY 2020!!
Chickpea Veggie Burgers
15 minute cuisine
Yields about 6 patties
For the “burger”
1 (12-ounce) can garbanzo or “chickpeas”, drained
1 cup fresh cilantro leaves, chopped
Juice of 1 medium lemon, about 3 tablespoons
½ cup unbleached all-purpose flour
½ cup Italian seasoned breadcrumbs
Kosher salt and coarse ground pepper
For the buns
6 whole-grain hamburger buns
1 tablespoon unsalted butter, chilled
1 small clove garlic, peeled and minced, about 1 teaspoon
1 English cucumber, sliced
Red onion, sliced
1 ounce Feta cheese, crumbled, about 3 tablespoons
In a food processor or blender, combine the garbanzo beans, cilantro, lemon juice, flour, breadcrumbs, salt and pepper, pulsing until a batter like consistency forms. With a large spoon, transfer batches of the mixture to a non-stick pan, or one with 2 tablespoons olive oil for frying.
Each batch transferred to the pan should resemble a hamburger patty in size and shape.
Cook the patties for 5 to 8 minutes, about three minutes per side. Remove to a platter and top chickpea patties with the cucumber slices, onion and feta cheese.
Add the garlic to a separate pan with butter and sauté on medium low heat about 3 minutes. Brush butter/garlic over the top of each hamburger bun. Toast the top of each bun in an oven that has been preheated to 375 degrees for up to 8 minutes or until golden brown.
Place cooked patties on the bottom half of the bun, and top with the garlic buttered bun tops for the perfect bite!