Chickpea Veggie Burgers
User Reviews
3.5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
6 burgers
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Course
Main Course
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Cuisine
American
Chickpea Veggie Burgers
Description
These Chickpea Veggie Burgers rely on dried chickpeas soaked overnight and simmered with bay leaf and warm spices including cumin, garlic powder, onion salt, rosemary (or thyme), and black pepper. After cooking and draining, the chickpeas are pulsed in a food processor and combined with tomato paste or spicy ketchup and whole wheat flour to create a mixture that holds together despite some crumbliness. The addition of flour is carefully measured to provide enough binding without making the patties dense.
The patties are shaped using a scoop and tortilla press into thin, approximately 5-inch discs, which encourages even cooking and a desirable texture contrast of crispy outside with tender center. Cooking them on a hot grill with a bit of melted butter develops a golden crust. They are delicate and need gentle flipping. These veggie burgers provide a flavorful plant-based option with aromatic herb and spice notes.
The recipe recommends dried chickpeas for the best texture, noting that canned chickpeas may require more flour due to moisture. The seasoned cooking water flavors the beans directly, but adding spices after cooking is an option. Preparing the burgers ahead and refrigerating or freezing them preserves their flavor and ease of cooking for later meals.
Ingredients
- 1 chickpeas heaping cup, dried
- 2 bay leaf
- 1 tsp cumin powder
- 1 tsp onion salt
- 1 tsp garlic powder
- 1 tsp rosemary dried, or thyme
- 1 tsp black pepper
- 3 Tbsp tomato paste sauce, or ketchup (I used spicy ketchup)
- whole wheat flour or whole wheat pastry flour, about 1/2 cup
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
- Dried chickpeas give the best texture; if using canned, rinse well and adjust flour amount as canned beans tend to be moister.
- Spices can be added either during bean cooking or after cooking for flexibility in flavor development.
- Burgers can be made ahead and stored in the refrigerator or frozen well-wrapped for convenience.
- Handle patties gently during cooking as they are somewhat fragile before crisping.
User Reviews
Overall Rating
3.5
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