Super Chick Pea Burgers

by Judy Griffin on July 16, 2012

These are a hit with everyone who tries them

These are a hit with everyone who tries them

 

 

 

 

 

 

 

Super Chickpea Burgers

Adapted from 101 Cookbooks.

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator to enjoy throughout the week for dinner or lunch.

Ingredients:

*1 can of Eden organic garbanzos, drained and rinsed
*2 eggs (use egg substitute to make vegan)
*1/2 teaspoon fine-grain sea salt
*1/4 cup chopped fresh cilantro
*1/2 red onion, chopped
*Grated zest of one large lemon
*½ cup (whole-grain) bread crumbs or coconut flour (Use coconut flour for GF)
*
2 Tbsp coconut oil

* Egg Substitutemix 1 tbsp chia meal, or ground flax seeds with 3 tbsp of warm water for each egg. Add gradually to batter.

Directions:

  1. Combine the garbanzos, eggs, and salt in a food processor.
  2. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.
  3. Pour into a mixing bowl and stir in the cilantro, onion, and zest.
  4. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into 8 thin patties. Keeping it moist makes for a nicely textured burger. You can always add more breadcrumbs gradually to firm up the dough if necessary. If batter becomes too dry add more water to moisten.
  5. Heat the oil in a large skillet over medium, add 8 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.
  6. Flip the patties and cook the second side for 7 minutes, or until golden.
  7. Remove from the skillet and cool.
  8. Top with your favorite fillings, and enjoy. Serve with lettuce, tomatoes, mangoes, avocados, red onion, and sprouts.
  9. I use the patties as my bun & put the topping in the middle.  

10. You can also serve these patties in a lettuce, endive, or collard wrap.

 

I prefer making thinner patties but you can also make 4 larger burgers.

Mango Salsa

  • 1 Chopped mango
  • 1 tomato
  • ½ chopped cucumber
  • ¼ diced red onion
  • 2 tbsp chopped fresh cilantro
  • Juice of 1 fresh lime
  • Sea salt to taste

Mix & serve.

Mango Avocado Salsa

  • 1 chopped avocado
  • ½ chopped mango
  • ¼ diced red onion
  • 2 tbsp chopped fresh cilantro
  • Juice of 1 fresh lime
  • Sea salt to taste

Mix & serve.

Easy Guacamole

  • 8 oz container of fresh salsa  (I love Trader Joe’s)
  • 2 Avocados
  • sea salt

Directions:

  1. Remove pits & mash up avocado.
  2. After mashing put pit back in to keep it fresh and prevent browning.
  3. Add ½ container of salsa.
  4. Taste and add the remaining half if desired

 

Makes such a tasty & nourishing meal.

Makes such a tasty & nourishing meal.

 

The girls at my college cooking class loved these burgers. They all went home and made them for their families.

The girls at my college cooking class loved these burgers. They all went home and made them for their families.

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