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Chickpea and Vegetable Burgers
Crispy on the outside and tender on the inside, these homemade plant-based patties are packed with fresh vegetables and savory chickpeas. A quick pulse in the food processor brings broccoli, mushrooms, and bell peppers together with a seasoned bean base. You'll love how the breadcrumbs give each patty a sturdy texture that won't fall apart in the skillet. Pile them high on toasted whole wheat buns with your favorite classic toppings for a deeply satisfying meatless main.
Equipment
- Food processor
- Skillet
- Stovetop
Ingredients
- ½ cup fresh broccoli florets
- 2 oz fresh mushrooms (about 4 medium)
- ½ small red bell pepper, cut into large pieces
- ½ cup cooked instant white or brown rice
- 1 can (15 to 16 oz) garbanzo beans (chickpeas), drained, rinsed
- 1 egg
- 1 clove garlic
- ½ teaspoon seasoned salt
- 1 teaspoon dried chopped onion
- ⅓ cup seasoned dry bread crumbs
- 3 tablespoons vegetable oil
- 4 whole wheat burger buns, split Toppings (Cheddar cheese slices, lettuce, sliced tomato, sliced onion and mayonnaise), if desired
Instructions
- 1Place the broccoli, mushrooms, and bell pepper in a food processor. Pulse to finely chop the vegetables without turning them into a puree. Transfer the chopped vegetables to a medium bowl and stir in the cooked rice.
- 2Add the garbanzo beans, egg, garlic, and seasoned salt to the empty food processor. Blend until smooth. Pour this bean puree into the bowl with the vegetables, then mix in the dried chopped onion and seasoned breadcrumbs until well combined.
- 3Form the mixture evenly into 4 flat patties, making each one about 1/2 inch thick. Press them firmly so they hold together well in the pan.
- 4Heat the vegetable oil in a large nonstick skillet over medium-high heat. Fry the patties for 8 to 10 minutes, flipping them once halfway through, until both sides are browned and crispy. Serve warm on whole wheat buns with your preferred toppings.
Notes
- Variation: To make veggie meatballs, shape the mixture into 16 small balls. Bake on a greased baking sheet at 400°F for about 20 minutes until crisp, then serve with tomato sauce.
- Make ahead: You can shape the patties up to a day in advance and store them tightly covered in the fridge until you're ready to fry.
- Storage: Keep leftover cooked patties in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to restore their crispy edges.
Recipe Details
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