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Gallery Chickpea Burger Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 can (15 ounces) chickpeas, drained and rinsed 4 scallions, trimmed 2 slices white sandwich bread 1/3 cup peanuts or almonds, unsalted 1/2 teaspoon ground cumin 1 tablespoon fresh ginger, chopped Coarse salt and ground pepper 1 large egg Olive oil 1 tablespoon Dijon mustard 1/3 cup mayonnaise Whole-wheat English muffins and lettuce, to serve with burgers
Gallery Chickpea Burger
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Chickpea Burger
Chickpea Burger
Chickpea Burger
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed 4 scallions, trimmed 2 slices white sandwich bread 1/3 cup peanuts or almonds, unsalted 1/2 teaspoon ground cumin 1 tablespoon fresh ginger, chopped Coarse salt and ground pepper 1 large egg Olive oil 1 tablespoon Dijon mustard 1/3 cup mayonnaise Whole-wheat English muffins and lettuce, to serve with burgers
Directions
Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
Form the mixture into 4 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.
Reviews (21)
Add Rating & Review 270 Ratings 5 star values: 43 4 star values: 35 3 star values: 101 2 star values: 71 1 star values: 20
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Reviews (21)
Add Rating & Review 270 Ratings 5 star values: 43 4 star values: 35 3 star values: 101 2 star values: 71 1 star values: 20
Add Rating & Review
270 Ratings 5 star values: 43 4 star values: 35 3 star values: 101 2 star values: 71 1 star values: 20
270 Ratings 5 star values: 43 4 star values: 35 3 star values: 101 2 star values: 71 1 star values: 20
270 Ratings 5 star values: 43 4 star values: 35 3 star values: 101 2 star values: 71 1 star values: 20
5 star values: 43 4 star values: 35 3 star values: 101 2 star values: 71 1 star values: 20
Martha Stewart Member Rating: 4 stars 09/12/2017 Wow! We all loved these! I struggle trying to find vegetarian recipes my son will eat. He doesn't like pasta and that makes it that much harder. Thank you for the new family favorite! I made parsnips chips as a side. Martha Stewart Member Rating: 4 stars 05/31/2016 These turned out great! I subbed in a combination of 1/2 can of green chiles and a handful of cilantro for the scallions and loved it! A bit dry, so I spread leftover guac on top. Martha Stewart Member Rating: Unrated 07/15/2015 Would anyone recommend freezing these? We want to make them ahead of time so we can just grill them when we get to our destination. Martha Stewart Member Rating: Unrated 05/11/2014 Before the mayo and mustard they have 388 calories per Berger and bun. 10g Fat (23.1% calories from fat); 17g Protein; 60g Carbohydrate; 11g Dietary Fiber; 53mg Cholesterol; 828mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Martha Stewart Member Rating: Unrated 07/03/2013 This is one of our family favorites. I omit the egg for my vegan son-in-law and the rest of us as well. I do not even use egg replacer and they turn out ok for me. Martha Stewart Member Rating: Unrated 08/19/2011 Sounds real good for a meat less meal. But I have to count calories. Wish they had calories counts on the recipes. But will figure it out for myself and try. Martha Stewart Member Rating: Unrated 08/31/2010 Was considering these for my egg-allergic son. Until I saw the egg in the recipe. Any other recommendations (other than the flaxseed)? Martha Stewart Member Rating: Unrated 08/30/2010 @muffymc, you could use sunflower seeds or pine nuts. Martha Stewart Member Rating: Unrated 08/30/2010 To AndreaNewEngland, I understand your concern, but by supporting local producers of eggs that are from free range, free roaming chickens, that eat grass and bugs instead of unhealthy hybrid corn feed mixes, and live in clean coops, you put a dent in the business of these other cruel and indifferent producers of eggs. Help support these fine farmers and producers that care about their flocks and fields ! Martha Stewart Member Rating: Unrated 06/24/2010 The one problem with home-made veggie burgers is the grilling. If you want to, you can use something ilke a fish holder which has smaller grates. Just spray them with oil. These would be great if you just leave out the egg! Remember, eggs are arguably the cruelest animal product you can buy when you consider the warehoused , stacked cages they keep those hens in. Just use a spoon of ground (powdered) flaxseed whisked with a few spoons of water. Easy and way healthier than eggs. Martha Stewart Member Rating: Unrated 05/19/2010 WHAT CAN i use use as a subtitute for the nuts? Martha Stewart Member Rating: Unrated 03/17/2009 To cook these I used a focaccia press, which meant no need for oil, and served them as burgers in wholegrain rolls with guacomole, egg (also cooked in the focaccia press), lettuce and coriander (cilantro). Martha Stewart Member Rating: Unrated 06/14/2008 Doesnt this sound and taste like Falafel? Martha Stewart Member Rating: Unrated 06/10/2008 I agree about the nutritional analysis. I won't even buy a cookbook now unless it has the nutritional analysis for the recipe. Also, a portion size would be really helpful too. It's a pain to have to measure the entire contents of a recipe to figure out how much a serving is. Martha Stewart Member Rating: Unrated 06/10/2008 I think it would be wiser to substutue whole wheat or multigrain bread for the white bread. Martha Stewart Member Rating: Unrated 06/10/2008 oops....sorry for the duo-post! Martha Stewart Member Rating: Unrated 06/10/2008 I checked recipezaar.com and didn't find the exact recipe, but I did find one similar (and maybe healthier). And, it DOES have the nutritional info. If you want the exact info. for THIS recipe on MS, you could try entering it into the recipezaar site and I think it will calculate it for you. If you want to check out the other recipe for garbanzo burgers http://www.recipezaar.com/63024 Hope that helps :) Martha Stewart Member Rating: Unrated 06/10/2008 Like Radley, I yearn for nutritional analyses -- if McDonald's can do it, surely so can Martha Stewart!!! Martha Stewart Member Rating: Unrated 06/10/2008 I keep begging but what exactly would it take to get nutritional analyses on these recipes? Doesn't seem like much to ask! Martha Stewart Member Rating: Unrated 06/10/2008 The issue this appears in advises you to cook them in a skillet and after trying to grill a few myself, I have to agree. The burgers will often go right through the grate and even wrapping them in foil just makes a mess. However, once cooked these burgers taste so much like ground lamb I was amazed.Martha Stewart Member
Rating: 4 stars 09/12/2017
Wow! We all loved these! I struggle trying to find vegetarian recipes my son will eat. He doesn’t like pasta and that makes it that much harder. Thank you for the new family favorite! I made parsnips chips as a side.
Rating: 4 stars
Rating: 4 stars 05/31/2016
These turned out great! I subbed in a combination of 1/2 can of green chiles and a handful of cilantro for the scallions and loved it! A bit dry, so I spread leftover guac on top.
Rating: Unrated 07/15/2015
Would anyone recommend freezing these? We want to make them ahead of time so we can just grill them when we get to our destination.
Rating: Unrated
Rating: Unrated 05/11/2014
Before the mayo and mustard they have 388 calories per Berger and bun. 10g Fat (23.1% calories from fat); 17g Protein; 60g Carbohydrate; 11g Dietary Fiber; 53mg Cholesterol; 828mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Rating: Unrated 07/03/2013
This is one of our family favorites. I omit the egg for my vegan son-in-law and the rest of us as well. I do not even use egg replacer and they turn out ok for me.
Rating: Unrated 08/19/2011
Sounds real good for a meat less meal. But I have to count calories. Wish they had calories counts on the recipes. But will figure it out for myself and try.
Rating: Unrated 08/31/2010
Was considering these for my egg-allergic son. Until I saw the egg in the recipe. Any other recommendations (other than the flaxseed)?
Rating: Unrated 08/30/2010
@muffymc, you could use sunflower seeds or pine nuts.
To AndreaNewEngland, I understand your concern, but by supporting local producers of eggs that are from free range, free roaming chickens, that eat grass and bugs instead of unhealthy hybrid corn feed mixes, and live in clean coops, you put a dent in the business of these other cruel and indifferent producers of eggs. Help support these fine farmers and producers that care about their flocks and fields !
Rating: Unrated 06/24/2010
The one problem with home-made veggie burgers is the grilling. If you want to, you can use something ilke a fish holder which has smaller grates. Just spray them with oil. These would be great if you just leave out the egg! Remember, eggs are arguably the cruelest animal product you can buy when you consider the warehoused , stacked cages they keep those hens in. Just use a spoon of ground (powdered) flaxseed whisked with a few spoons of water. Easy and way healthier than eggs.
Rating: Unrated 05/19/2010
WHAT CAN i use use as a subtitute for the nuts?
Rating: Unrated 03/17/2009
To cook these I used a focaccia press, which meant no need for oil, and served them as burgers in wholegrain rolls with guacomole, egg (also cooked in the focaccia press), lettuce and coriander (cilantro).
Rating: Unrated 06/14/2008
Doesnt this sound and taste like Falafel?
Rating: Unrated 06/10/2008
I agree about the nutritional analysis. I won’t even buy a cookbook now unless it has the nutritional analysis for the recipe. Also, a portion size would be really helpful too. It’s a pain to have to measure the entire contents of a recipe to figure out how much a serving is.
I think it would be wiser to substutue whole wheat or multigrain bread for the white bread.
oops….sorry for the duo-post!
I checked recipezaar.com and didn’t find the exact recipe, but I did find one similar (and maybe healthier). And, it DOES have the nutritional info. If you want the exact info. for THIS recipe on MS, you could try entering it into the recipezaar site and I think it will calculate it for you. If you want to check out the other recipe for garbanzo burgers http://www.recipezaar.com/63024 Hope that helps :)
Like Radley, I yearn for nutritional analyses – if McDonald’s can do it, surely so can Martha Stewart!!!
I keep begging but what exactly would it take to get nutritional analyses on these recipes? Doesn’t seem like much to ask!
The issue this appears in advises you to cook them in a skillet and after trying to grill a few myself, I have to agree. The burgers will often go right through the grate and even wrapping them in foil just makes a mess. However, once cooked these burgers taste so much like ground lamb I was amazed.
All Reviews for Chickpea Burger
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chickpea Burger
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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