chickpea burger

Easy to make, perfectly tender, 10-ingredient chickpea burgers infused with the flavors of curry. The perfect plant-based, gluten-free entrée for Indian night and beyond!

Curried Quinoa Chickpea Burgers

quinoa

chickpeas* ((rinsed, drained, and dried))

Tbsp avocado oil

Sea Salt

tsp Curry Powder ((or store-bought))

small diced, peeled yellow potatoes

Tbsp avocado or coconut oil ((plus more for cooking burgers*))

sea salt

water

cashews ((sub seeds if nut sensitive))

serrano

Tbsp fresh minced ginger ((skin removed))

garlic,

tsp sea salt ((divided))

harissa paste ((sub tomato paste

cilantro

Butter Lettuce Leaves or Mixed Greens

Sliced Red Onion

Spicy Mango Chutney

Vegan Naan

If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use).

Preheat oven to 375 degrees F (190 C). Add rinsed, dried chickpeas to a parchment-lined baking sheet and toss with oil, salt, and curry powder. Bake for 20 minutes or until chickpeas appear cracked and feel dry to the touch. Remove chickpeas from the oven and set aside. Keep oven on.

In the meantime, add diced potatoes (smaller / bite size) to a rimmed, oven-safe medium skillet along with oil, salt, and curry powder. Cover and cook for 4 minutes. Then decrease heat to medium low, add water, and cover again. Continue cooking potatoes until browned on the edges and tender. Then turn off heat and use a fork or potato masher to mash them until nearly creamy (as few chunks as possible). Set aside.

Add cooked chickpeas to a food processor along with cashews, serrano pepper (optional), ginger, garlic, salt, curry powder, harissa paste, and cilantro (optional) and blend into a semi-loose dough. Then add cooked/cooled quinoa and pulse to combine until a textured dough forms (you're not looking for a purée).

Transfer mixture to a mixing bowl and add mashed potatoes. Stir to combine (it’s important not to add the potatoes to the food processor or they can become gummy when overmixed). Taste and adjust flavor as needed, adding more curry powder for intense curry flavor, salt for saltiness, or harissa paste for more spice.

Divide the mixture into roughly 2/3-cup portions and form into discs about 3/4-inch in height.*

Heat the rimmed, oven-safe medium skillet (from earlier) over medium heat. Once hot, add a little oil and the burgers and cook for 2-3 minutes or until bottom side is golden brown. Flip and then transfer pan to the oven to bake for 12-15 minutes (baking in the oven is an optional step, but one that ensures the center is fully cooked).

For serving, enjoy in a traditional bun, with naan, on a salad, or wrapped in a butter lettuce leaf. Add (optional) sliced red onions and mango chutney (total swoon).

Store leftover patties covered in the refrigerator up to 3-4 days. If you want to freeze them, either freeze once cooked and cooled OR before sauteing and baking. Add patties to a freezer-safe container and freeze up to 1 month. Reheat in a 375-degree F (190 C) oven until warmed through.

https://www.youtube.com/watch?v=hP8x3lC9hls

Easy to make, perfectly tender, 10-ingredient chickpea burgers infused with big flavor. The perfect plant-based, gluten-free entrée for Indian night!

Full Recipe: https://minimalistbaker.com/curried-quinoa-chickpea-burgers/

Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. 
 
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Curried Quinoa Chickpea Burgers | Minimalist Baker Recipes

Flavorful chickpea burgers infused with sun-dried tomatoes and fresh herbs. An easy, 10-ingredient plant-based entrée perfect on the stovetop or grill!

Herbed Sun-Dried Tomato Chickpea Burgers (GF)

dry (uncooked) chickpeas

parsley

onion

garlic ((6 cloves yield ~2 Tbsp))

tomatoes

Tbsp cumin

turmeric

1-3 Tbsp tahini ((ground sesame seeds))

Whole-grain or gluten-free buns

Diced red onion

Garlic Dill Sauce

Vegan Pesto

Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).

In the meantime, add parsley or basil, onion, garlic, and sun-dried tomatoes to a food processor. Mix until well processed.

Once the chickpeas are slightly cooled, add half to the food processor, along with cumin, turmeric, salt, pepper and tahini. Mix to combine thoroughly, scraping down sides as needed. Then add the rest of the chickpeas and blend until you have a dough that's close to a paste in consistency. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. Add more tahini or a bit of water if the mixture is looking too crumbly or dry.

Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 30 minutes - 1 hour to allow the flavors to meld and the texture to become more firm.

Remove from refrigerator and divide into 4-6 even patties (amount as original recipe is written // adjust if altering batch size) and gently form into patties using your hands. If the burgers aren't holding together the mixture may need to be blended more thoroughly, or blended with a bit more tahini.

To cook, heat a large metal or cast iron skillet over medium/ medium-high heat (or cook on the grill!). Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many burgers as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is evenly browned, flip gently, as they can be fragile. Continue until all burgers are cooked. Adjust heat as needed if they're browning too quickly, or aren't cooking quickly enough.

These burgers are delicious on their own with garlic dill sauce or pesto and desired toppings. They're also great with a bun, but it isn't necessary! Alternatively, serve over greens, in pita, or enjoy as is!

To freeze, lay uncooked burgers on a plate or baking sheet and freeze. Once firm, transfer to a freezer safe container and freeze up to one month. Let thaw before cooking on the stovetop or grill.

Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner

Easy falafel burgers

chickpeas

onion,

garlic cloves, crushed

tsp coriander

tsp cumin

flat-leaf parsley, chopped

flour

vegetable oil

hummus

buns,

Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.

Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.

In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.

Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.

Packed with nutritious ingredients, this Chickpea Quinoa Veggie Burger is full of savory delicious flavor and satisfying texture.  Great with a variety of toppings.

Quinoa Chickpea Veggie Burger

red quinoa, rinsed (or regular quinoa)

tablespoon Braggs liquid aminos (or soy sauce)

sage

oregano

garlic cloves, roughly chopped

mushrooms,

carrots

onion, chopped

oz canned chickpeas (1 1/2 cups cooked)

pecans (sub walnuts, hemp seeds, sunflower seeds)

tomato paste

stoneground mustard

Worcestershire (I like the vegan Wizard brand)

sea salt

pepper

In a saucepan add quinoa, Braggs, sage, oregano, garlic cloves and water.  Bring to a simmer, cover and simmer low heat for 15 minutes.  Turn off heat, set aside without lifting the lid!

While quinoa is cooking, place drained chickpeas, mushrooms, carrots and onion on a baking tray.  Drizzle with a little olive oil and a sprinkle of salt.  Slide into the preheated oven, and roast for 20 minutes.  Let cool at least 5 minutes.

In a food processor pulse pecans to a coarse meal, scoop out and set aside.

Without cleaning out the processor add roasted chickpeas, veggies, tomato paste, dijon, Worcestershire, egg, salt and pepper.  Pulse just enough to adhere mixture leaving small chunks of veggies is good.  This just takes a handful of pulses, you want some texture.

Mix together ground pecans with veggie chickpea mixture and quinoa.

Form into 6 patties abound 4.5 ounces each.

Bake on a parchment-lined sheet pan, in the oven for 20 minutes at 350 degrees.  Up to this step can all be done up to two days ahead refrigerating the baked burgers in a sealed container.

To serve pan sear with oil until deep golden crisp on the outside and warm through.  Enjoy with your favorite condiments.

For me this is one of the best Quinoa recipes! I'm a burger fan, and never loved veggie &amp; vegan burgers until I found this one! Thank you.

Made these today and absolutely loved them!
Thank you so much for this wonderful blog.

Used an egg, made no changes but may have added a little too much Worcestershire. Also, mine went right from oven to pan. I’ve frozen a few for later- hoping that helps keep them together.

These burgers were perfect for a quick week day meal. Delicious and nutritious, Win/win!

These were a little "fussy" but worth the extra steps. Mine unfortunately began to crumble after attempting to move them from baking tray to skillet. Having said that; I'm not giving up because the flavor and texture are perfect!!
Suggestions on perhaps one more binding element? 
Also I have a question on Braggs vs Soy Sauce vs Tamari.
I made two recipes from FAHome in the past two days, both called for Braggs (which I was out of) so I substituted in my Tamari (all I had on hand) How will this change the flavors? I know it changes the appearance but does it affect then taste quality?
Thank you for responding. This is my go to site for just about every recipe I make!!!

Delicious! I was out of chickpeas so used kidney beans instead, otherwise made as written. So good! 
Thank you for a yummy burger!

The burger had the best flavor of all I've tried, and I've tried quite a few. I skipped sage in cooking the quinoa, but doubt it made much difference. The burger tends to break apart if I'm not careful, probably due to the crumbly nature of the quinoa. Should I increase the amount of flax egg next time?

Could I use anything else in place of quinoa? I'm hoping to pass this beautiful recipe on to my mom, but I'm not sure she'd use quinoa.

These were a huge hit with my family!  Delicious and held together beautifully! The only minor changes I made were to use more Italian seasonings/dried herbs and less sage. I also added a bit of leftover marinara in place of some of the tomato paste.

Packed full of healthy ingredients, these flavorful Chickpea Patties (also known as Chickpea Fritters or Chickpea Burgers) are a delicious plant-based meal option!

Chickpea Patties

Yellow Bell Pepper

Red Onion

Carrot

Garlic Cloves

Parsley

Oats (instant, quick,

Cumin

Onion Powder

Garlic Powder

Salt

Black Pepper

Avocado Oil (for frying)

Grate the bell pepper, onion, and carrot in a food processor

Squeeze the vegetables with a paper towel in a colander to remove excess moisture.

Chop the parsley, and mince the garlic.

Add the chickpeas and oats to the food processor and blend for 1 minute or until a dough forms.

Combine the chickpea mixture, vegetables, parsley, and spices together in a mixing bowl, and then form into four patties.

Heat the oil in large skillet over medium heat. Once hot, add the chickpea patties and cook for three minutes on each side or until golden brown.

Set the patties on a plate lined with a paper towel to absorb any excess oil.

Serve, and enjoy!

Yummy Chickpea patty recipe that is perfect for making burgers! Make the spicy version, or keep it mild for the kids.

Easy Chickpea Patties (Gluten-Free)

oats

g red onion (about 1 red onion)

garlic

harissa

Lemon

Salt & pepper

Peel the onion and garlic. Chop the onion and carrot into chunks for your food processor.

Whizz up the oats for 10-15 seconds in the food processor. This makes them into flour which helps bind the chickpea patties.

Put all the other ingredients into the food processor and whizz up until blended but not too fine.

Taste for seasoning and add salt/pepper/more harissa as desired.

Lay out a sheet of parchment/baking paper on a tray

Use a large icecream scooper, or two spoons to scoop out even amounts of chickpea patty mixture. (I find this makes 6 burgers using my large icecream scoop. You can make smaller ones if you like)

Get another sheet of baking paper and lay it over the top of the patty balls. Press down with your hands or a spatula. This forms nice even round patties.

For the best results, pop the patties into the fridge to firm up for half an hour.

Pan Fry, Oven Bake, Air Fry or Grill the patties as desired.  (see note below for details).

Serve the patties on a burger bun with trimmings, or use as a filling for a sandwich or just straight up with some fries and salad.

These healthy butternut squash white bean burgers are simple to make and full of flavor! They&#x27;re baked and have an awesome texture – not mushy or falling apart!

Chipotle Butternut Squash &amp; White Bean Burgers

butternut squash

shallot

(15 oz) can white beans, drained & rinsed

- 3 chipotles in adobo sauce

adobo sauce ((optional

flax egg

rolled oats

flaxseed meal

cumin

queso

tomato

spinach or romaine

tahini sauce

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut

Blitz the butternut squash, shallots and garlic in a food processor. Add the remaining ingredients and pulse to form a dough.

Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.

When ready to cook, preheat the oven to 375ºF.

Add the burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.

Serve immediately (or freeze for later) with your favorite toppings!

https://content.jwplatform.com/videos/QbLdtzaQ.mp4

These healthy butternut squash white bean burgers are simple to make and full of flavor! They're baked and have an awesome texture – not mushy at all!

Chipotle Butternut Squash & White Bean Burgers

Homemade falafel burgers are packed with fresh flavor and heart-healthy plant-based ingredients. Serve as a delicious dinner main or make as a healthy meal prep. Gluten-free, Vegan, Oil-free option.

Falafel Burgers

red onion (quartered)

parsley (stems trimmed off and roughly chopped)

cilantro (stems trimmed off and roughly chopped)

garbanzo beans

tahini

coriander

cayenne pepper (optional)

salt

chickpea flour ((or sub all-purpose))

olive oil (divided)

Burger buns

Quick-Pickled Red Onions

Dressing

Fresh veggies: lettuce (tomato, cucumber, etc.)

Prep: Preheat the oven to 400F and line a baking sheet with a silicone mat (recommended) or parchment paper. Use a pastry brush to generously coat the baking sheet in olive oil (or spray) and set aside.

Process the Ingredients: In a food processor with a S-blade attached, add the onion, parsley, and cilantro. Process until finely chopped, scraping down the sides of the processor as necessary. Transfer this mixture to a bowl. Return the empty processor to the machine and add the chickpeas, tahini, cumin, coriander, cayenne, and salt. Process again until the chickpeas are finely chopped, scraping the sides as necessary. Add the chickpea mixture to the herb mixture.

Form the Patties: Sprinkle the flour over the chopped ingredients and mix well, until evenly combined. Use a scant 1/2 cup scoop to form 8 even patties. Use wet hands to flatten each patty into a circle about 1/2” thick, then transfer the patties to the greased baking sheet.

Bake: Use a pastry brush to brush the tops of each patty with olive oil, then bake on the top rack of the oven for 20 minutes. Remove the tray from the oven, flip the burgers, brush with olive oil again, and bake for another 18 to 20 minutes, until golden.

Serve &amp; Store: Enjoy warm; I like to serve on a burger bun with lettuce, tomato, cucumber, pickled red onions, and tahini sauce. Store leftovers in the fridge for up to 5 days; the cooked falafel burgers can also be frozen for up to 2 months.

A delicious Chickpea Veggie Burger packed with vegetables and whole grains for a healthy satisfying burger! 

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