Many people have never even heard of Chickpea Burgers. These are a great healthy veggie burger option!
With warm spices like cumin, curry, smoked paprika, bulgur, and a ton of veggies, these pan-seared chickpea burgers will not disappoint!
Bulgur is a wheat grain. It cooks just like rice. I like to cook mine in a rice cooker and then put into a storage bag and store in freezer to add to recipes like chili beans, lasagna, no-meat loaf, and more. It can be cooked on a stove top too.
Served on a whole grain bun with fresh spinach leaves, onion, and Low-Fat Eggless Mayo, these burgers make a great meal. For side dishes try corn on the cob, baked potato, or fresh garden salad.
Recipe from Physicians Committee for Responsible Medicine’s Cancer Project.
Other Plant-Based Burger Recipes:
- 2 Tbsp sesame seeds
- 1 small onion
- 2 small carrots
- 1 stalk celery
- 1 clove garlic
- 1 15-oz can chickpeas or 1.5 cup cooked beans
- 1/2-3/4 cup cooked bulgur to get good consistency
- 1 Tbsp soy sauce
- 1.5 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander or cardamom
- 1 tsp smoked paprika
- 1/8 tsp cayenne pepper or to taste
- 1/2 tsp salt
- 1/4 cup potato flour or other flour
Toast sesame seeds in a dry skillet until they begin to pop and become brown and fragrant. Set aside in a medium bowl.
In blender or food processor, chop chickpeas slightly. Leave some chunks. Transfer to the bowl with toasted sesame seeds.
Toss onion, carrot, and celery into blender.
Pulse to dice up veggies. Don't over process and leave some chunkiness.
Transfer veggies to the bowl with chopped chickpeas. Add all other ingredients.
NOTE: Bulgur is a wheat grain. It cooks just like rice. I like to cook mine in a rice cooker and then put into a storage bag and store in freezer to add to recipes like chili beans, lasagna, no-meat loaf, and more. It can be cooked on a stove top too.
Mix all the ingredients in bowl. I use my hands to knead.
If the patties need to be firmer, add more flour, one Tbsp at a time.
Form into patties and place in non-stick skillet. The link to the pan I use is below. I sprinkle mine with a little more smoked paprika. Cook until browned, then flip to brown the other side.
They should be firm and browned.
Serve on bun with your favorite condiments. My personal favorites are spinach, onion, my low-fat mayo (recipe link below), Dijon mustard, and salsa.
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