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Jazzy Vegetarian: Blog

Chickpea Burgers

Posted on April 13, 2014

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I have has many requests for a chickpea burger recipe, so I have created a jazzylious version that I really LOVE! These beautiful burgers are simple to make, using leftover brown rice. Tasting like a cross between a falafel and veggie burger, they make a nice luncheon entrée or light supper. Bonus: They assemble quickly (in under 15 minutes) and are baked, not fried. BTW: Hubby loved ‘em! YUM.

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Chickpea Burgers

Makes 6 to 7 Servings

BURGERS

1 can (15 ounces) chickpeas (garbanzo beans) drained and rinsed

1 cup firmly packed cooked short grain brown rice

1 cup lightly packed, fresh whole grain bread crumbs (see note)

2 tablespoons catsup

1 teaspoon chili powder

 

BREADING

1 cup lightly packed, fresh whole grain bread crumbs (see note)

2 teaspoons extra-virgin olive oil

¼ sea salt 

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

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To make the burgers, put the chickpeas, brown rice, catsup and chili powder in a large bowl and coarsely mash with a potato masher or large fork. Add 1 cup bread crumbs and stir with a large spoon until completely incorporated.

To make the breading, put 1 cup bread crumbs, 2 teaspoons olive oil and sea salt in a small bowl and stir to combine.

Scoop up a heaping 1/3 cup of the chickpea mixture and form it into a burger. Dip the burger in the breading mixture to thoroughly coat. Put the burgers on the prepared baking sheet. Gently press down on each burger to compress it slightly. (This will help it to hold together while baking). Continue in this manner to form six to seven burgers in all.

Tent loosely with foil and bake for 25 minutes. Flip the burgers and tent again with the foil. Bake for 15 minutes more. Remove the foil and bake for another 3 to 5 minutes or until the burgers are crispy and slightly golden.  Put the pan on a wire rack and let cool 5 minutes. The burgers will be slightly soft. To serve, carefully transfer the burgers, using a flat spatula, on to individual serving plates. Serve with a crisp romaine and Cocktail Sauce (see recipe below) or lemon wedges on the side.

Chef’s Note: Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the cakes together. To make fresh bread crumbs, tear 4 to 6 slices of fresh, soft, whole-grain bread into chunks. Put one-half of the bread chunks in a blender and pulse and process (on low) into coarse crumbs. Continue in this way with the remaining bread chunks.

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Cocktail Sauce

½ cup catsup

2 to 3 tablespoons horseradish (to taste)

1 to 2 teaspoons freshly squeezed lemon juice (to taste)

Put all of the ingredients in a small bowl and whisk to combine.

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