Chickpea Veggie Burgers

Name: Chickpea Veggie Burgers
Prep time: 15 min
Cook time: 10 min
Yield: 6 burgers
Ingredients: 1 heaping cup dried chickpeas; 2 bay leaves; 1 tsp cumin powder; 1 tsp onion salt; 1 tsp garlic powder; 1 tsp dried rosemary or thyme; 1 tsp black pepper; 3 Tbsp tomato paste; about 1/2 cup whole wheat flour

User Reviews

3.5

198 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
6 burgers
Course
Main Course
Cuisine
American

Chickpea Veggie Burgers

Julie Valencia

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I swear, a simple, satisfying meatless burger has the power to change the world, and these delicious Chickpea Veggie Burgers are contenders, for sure --- they're just as tasty as beef, but so much better for you!

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Ingredients

Servings

1 heaping cup dried chickpeas
2 bay leaves
1 tsp cumin powder
1 tsp onion salt
1 tsp garlic powder
1 tsp dried rosemary or thyme
1 tsp black pepper
3 Tbsp tomato paste sauce, or ketchup (I used spicy ketchup)
about 1/2 cup whole wheat flour or whole wheat pastry flour

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Instructions

Rinse the beans and soak them in cold water overnight. Drain and put in a large pan with cold water to cover by several inches. Add bay leaves, cumin powder, onion salt, garlic powder, rosemary or thyme, and pepper. Bring to a boil and cook until the beans are tender.
Drain the beans, (you should have about 3 cups) remove the bay leaves, and put them in the bowl of a food processor. Pulse about 15-20 times.
Add in the ketchup and flour and run the machine until the mixture is combined and holds together when you press it between your fingers. It will be crumbly.
Measure out 1/2 cup scoops of the bean mixture, compressing it so it holds together, and flatten with a tortilla press into thin 5-inch patties. You will get six burgers.
Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
Cook the burgers on a hot grill in a little melted butter until crisp and golden on each side. Flip them gently as they are fragile.
Serve on buns with mayo, cheese, onion, tomato, and sprouts.

Notes

I like to use dried beans because I think they give the best texture, and I haven't tried this recipe with canned. If you decide to try, drain and rinse them well to remove the canned flavor. You will need 3 cups for the above recipe. You might need more flour as the canned beans may be moister.
I sometimes add the spices to the cooking water, and other times I add the spices directly to the cooked beans, it's your choice. I liked the results either way.