Chickpea Veggie Burger: How to Make the Best Plant-Based Burger
Enjoy a Sun-dried Tomato Chickpea Veggie Burger—flavorful chickpea patties with rich sun-dried tomatoes a delicious veggie option!
Equipment
- Large pot for boiling chickpeas
- Food processor
- Mixing bowl
- Skillet for cooking patties
- Spatula for flipping patties
- Measuring cups and spoons
Ingredients
For the Chickpeas:
- 1 cup uncooked chickpeas
- Water for boiling and soaking
For the Burger Mixture:
- 1/4 cup fresh parsley or basil
- 1/2 onion chopped
- 2 garlic cloves
- 1/4 cup sun-dried tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 2 tablespoons tahini add more if needed
Instructions
- Prepare the Chickpeas: Rinse uncooked chickpeas in a fine mesh strainer. Add them to a large pot and cover with 2 inches of water. Bring to a boil, boil for 1 minute, then cover, remove from heat, and let sit for 1 hour. Drain, rinse, and dry.
- Make the Burger Mixture: In a food processor, blend parsley or basil, onion, garlic, and sun-dried tomatoes until finely processed.
- Add half the chickpeas, cumin, turmeric, salt, pepper, and tahini. Blend until combined, then add the remaining chickpeas and blend until a paste-like consistency forms.
- Adjust spices as needed. Refrigerate for 30 minutes to 1 hour.
- Divide the mixture into 4-6 equal portions and form into patties. Heat a skillet over medium heat, adding a small amount of oil. Cook the patties for 2-3 minutes on each side until they are golden brown.
- Serve: Serve with garlic dill sauce, pesto, or on buns with your favorite toppings.
- Enjoy your hearty and flavorful Chickpeas veggie burger! 🌱🍔
Notes
- Soaking Time for Chickpeas: If you're using dried chickpeas, remember to factor in the soaking time. Overnight soaking is ideal, but a quick soak method can also be used if you're short on time.
- Blending Consistency: Aim for a mixture that's cohesive but not overly smooth. Small chunks of chickpeas add texture and make the patties more enjoyable.
- Cooking Oil: Use a neutral oil like canola or avocado oil for frying the patties to avoid overpowering the flavors.
- Storage Tips: Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in a skillet or oven before serving.
- Dietary Adjustments: For a completely gluten-free version, replace bread crumbs with almond flour or gluten-free panko.