Saturday, August 16, 2008

A Veggie Burger with Chickpeas

My Chickpea Veggie burger

I love veggie burgers, but not the standard frozen fare. I'm a snob and I like mine homemade. My mom makes a fabulous one which I crave whenever I'm home. It requires a lot of prep with different steps, combining lentils, rice, and a few other things together. I'll venture there someday but for now I want something easier to satisfy me at home.

I'm a fan of Heidi Swanson at 101 Cookbooks, and she has two veggie burgers on my wish list. I recently purchased her cookbook, which motivated me to finally give this one a try (for the other? stay tuned). Her book is full of intriguing recipes, not to mention fabulous food photography. I'm in envy of the gorgeous picture for this recipe.

Burger recipe


I'm enamored of chickpeas; they have been a part of my diet since early childhood. They have a rich flavor unlike any other bean.


Canned chickpeas are great; I don't see the point in cooking dried ones. They have a skin that I always remove- even if they will be pureed. They have an unpleasant texture; it takes time but it's worth it.

Chickpea Skins

Skins, eww!

The credit for this recipe is all Ms. Swanson's, but I have posted the version I made, including crumpet bread crumbs and a larger, entree-size burger.

Bread crumbs

Chickpea Veggie Burgers

adapted from Super Natural Cooking by Heidi Swanson

1 1/4 cups canned chickpeas, skins removed
2 eggs
1/4 teaspoon salt
2 Tablespoons chopped fresh cilantro
1/2 small onion, chopped
grated zest from 1 lemon
1/2 cup sprouts (such as alfalfa or broccoli- I used a mixture)
1/2 cup toasted whole wheat bread crumbs (I used toasted ww crumpets!)
extra-virgin olive oil for cooking

In a food processor, blend chickpeas, eggs, and salt until a chunky mixture is formed. Transfer to a mixing bowl and add the cilantro, onion, lemon zest, and sprouts. Add the bread crumbs and stir to combine.

Burger mixture

Set aside for 10 minutes to allow the bread crumbs to soak up some moisture (it will still be quite moist.) Form the mixture into 4 patties; any extra can be stored in the refrigerator in plastic wrap, to be cooked later.

Shaped patties

Heat the oil over medium low heat in a large pan. Add desired number of burgers that fit and cook for about 7 minutes until the bottom turns golden brown. Flip and cook another 7 minutes or so. Remove from the pan, and carefully slice the burger in half. Fill with avocado and sliced tomato, and top with the other burger half.


Second View of my burger

My burger fell apart a bit during assembly, but I think it still looks great.

NH's burger looks the best; he requested a bun for more familiarity.

Ray's burger with a Bun

The filling of ripe avocado and heirloom tomato is delicious but the possibilities are endless for fillings. I had some additional sprouts to add but forgot them.


The burgers are delicious and I look forward to them again (I do have two additional patties in the fridge). I prefer and suggest eating them without a bun; I think the bread would detract from the flavors, which can easily be changed to satisfy other preferences. The cilantro can be swapped for basil, oregano, or even cumin and chili powder. I think a caprese version with basil, tomato, and a little mozzarella is in my future!



LizNoVeggieGirl said...

Mmm, a chickpea-based burger sounds delish!! Love the toppings that you used (avocado = love).

"He requested a bun for more familiarity." Hehe ;0)

Anonymous said...

Want to come over and make me some veggie burgers, Sarah?! Ha! Just kidding...I WISH though!! They look marvelous! Chickpea-skin-removing though sounds super labor intensive. I don't know that I'd have the patience. Well maybe...if I knew it'd be delicious and well worth it!

Happy Sunday!

Erica said...

This looks super! Yayy! I am going to add this to the must make list too! I am going to try to make the purses next week! You are the best for ideas!

Alicia said...

Thanks for the recipe. I do love chickpeas and will be making those veggie burgers soon. :)

Anonymous said...

Your burgers look amazing! I can't wait to try them! I will have to make them for someone special, who will appreciate their healthiness!

Sharon said...

Looks delicious! I had no idea I should skin my chickpeas. That's labor intensive for sure! I'll try it out next time.

Anonymous said...

I've made these and added chopped red pepper to the mix. I also don't slice them in half - rather I eat them as individual little burger patties. Often as an addition to my lunchtime salad. They freeze really well. Love Heidi Swanson's cookbook.

Erica said...

Made these last night and they were totally fabulous. As always, you inspire me ;)