Vegetarian Chickpea Burgers

As promised, our next Lenten Meatless Meal is a vegetarian burger.  Meatless burgers are something I never really thought I’d ever make.  Honestly, they just didn’t appeal to me.  That is, until I came across this delicious recipe for chickpea burgers.  They were so good that even my meat & potatoes husband enjoyed them.

There are a couple key points to remember if you want these to be a success:

#1 – Spice is your friend!  The beans are blander than beef, but a nice kick of spice (green chilies and cayenne) make up for it!

#2 – Don’t expect these to taste just like beef, because they are not!  Again, the spices help.  Also, be prepared for a texture difference.  These are going to be a little crisp on the outside, but creamy in the middle.

If you keep those points in mind, you can treat these just like a regular burger.  Toss them on a bun with your favorite toppings and a side of chips or fries and you’re in business!

Vegetarian Chickpea Burgers

Adapted from Rachel Ray

1 (15 oz) can Chickpeas (Garbanzo Beans), drained and rinsed

1 (4 oz) can diced green chilies

1-2 tbsp water

2/3 cup bread crumbs

1 egg

1 tbsp dried parsley

¼ tsp cayenne pepper

¼ tsp garlic powder

Salt & pepper

2 tbsp extra virgin olive oil

Cheese slices

Bakery buns

Ketchup & mustard

Lettuce

In a food processor, pulse the chickpeas, green chilies and water until smooth, pushing mixture off the sides as needed. 

In a medium bowl, mix together the chickpea mixture, bread crumbs, egg, and spices until well blended.  Shape into 3-4 patties.  Note: I used a patty press sprayed with cooking spray (the beans were rather sticky)

In a large skillet, heat the oil over medium-low heat.  Cook the burgers for 4 minutes.  Flip the burgers and cook for 2 more minutes.  Add the cheese and cook until melted, about 1 more minute.

Serve the burgers on hamburger buns with mustard and ketchup.

Enjoy!

Amy