Best Chickpea Broccoli Burgers Recipes

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ROASTED BROCCOLI CHICKPEA BURGERS WITH SPICY CASHEW MAYO



Roasted Broccoli Chickpea Burgers with Spicy Cashew Mayo image

These firm, hearty broccoli burgers are the perfect meatless meal paired with decadent dairy-free cashew mayo!

Provided by Alexis Joseph, MS, RD, LD

Categories     Main Meal

Time 32m

Yield 4

Number Of Ingredients 13

1 large head of broccoli, chopped into florets (about 4 cups)
1-15oz can chickpeas, drained and rinsed
2 tbsp ground flaxseed
2 tbsp vegan worcestershire sauce
1 tbsp hot sauce (I used Frank's)
1 tbsp dijon mustard
2 cloves garlic, minced
1/2 tsp salt
Freshly ground black pepper, to taste
1/3 cup whole-wheat breadcrumbs
1/2 cup raw cashews
2 tbsp hot sauce
2 1/2 tbsp water

Steps:

  • Preheat oven to 400F.
  • Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
  • Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
  • Stir in breadcrumbs by hand. Form into four tightly packed patties.
  • Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.

CHICKPEA-BROCCOLI BURGERS



Chickpea-Broccoli Burgers image

Serve these hearty but low-fat burgers on a wheat roll with thinly sliced onion, watercress, sweet mustard and whatever other toppings inspire you. Makes about 9 burgers.

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h25m

Yield 8-9 serving(s)

Number Of Ingredients 10

1/2 cup couscous
1 cup water
1 1/2 cups broccoli florets
2 teaspoons olive oil
1 cup finely chopped onion
2 teaspoons ground cumin
1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon toasted sesame tahini
1/4-1/2 cup plain breadcrumbs
salt, to taste

Steps:

  • In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
  • Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
  • In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
  • Remove from heat and allow to cool.
  • Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
  • In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
  • Transfer mixture to large bowl.
  • Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
  • Shape mixture into 3-inch patties (1/2-inch thick).
  • Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
  • They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

Nutrition Facts : Calories 142.3, Fat 3, SaturatedFat 0.4, Sodium 167.4, Carbohydrate 24.4, Fiber 3.2, Sugar 1.1, Protein 5.1

ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS



One-Bowl Vegan Hummus Chickpea Burgers image

No need for a food processor when you make these ridiculously easy veggie burgers! Just mash chickpeas, hummus, and a handful of other ingredients together and saute for a super tasty, super simple vegan veggie burger.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 20m

Number Of Ingredients 16

1 cup rolled oats (not quick-cooking)
1/2 cup cooked chickpeas
1/3 - 2/3 cup prepared classic hummus (homemade or store-bought)
1/4 cup finely diced yellow onion
2 tablespoons fresh chopped parsley (optional)
2 teaspoons onion powder
1/2 teaspoon ground cumin
1/16 teaspoon ground red cayenne pepper
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 hamburger buns (for gluten-free, sub your favorite gluten-free buns, brushed with olive oil and toasted)
Baby arugula (tossed in a bit of lemon juice and olive oil)
Quick-pickled red onions (I like this recipe)
Sliced avocado
Harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice)

Steps:

  • Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
  • Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
  • Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
  • Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
  • Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).

Nutrition Facts : ServingSize 1 patty, Calories 283 kcal, Sugar 2 g, Sodium 529 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 30 g, Fiber 8 g, Protein 10 g

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