Chickpea Veggie Burgers (05.21.13)

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by Jennifer Burns, Utah Department of Health Diabetes Prevention and Control Program

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 4 scallions, diced
  • 1/4 cup whole wheat bread crumbs
  • 1/3 cup peanuts or almonds, unsalted
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh ginger, chopped
  • 1 large egg
  • Olive oil
  • Whole-wheat English muffins and lettuce, to serve with burgers
  • 3 tablespoons yellow mustard
  • Salt and Pepper, to taste
  • Suggested toppings: tomatoes, spinach, onions, cucumbers or any sliced vegetable

Heat grill to high. In a food processor, combine chickpeas, scallions, breadcrumbs, 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 four 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 mustard and suggested toppings.