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Chickpea Burgers

Let's talk about chickpeas for a minute. Yes, they are at their most glorious in hummus form. However, our chickpea burger recipe makes a strong case for how versatile this legume really is. The patties are filling and flavorful, and even the staunchest of meat eaters can't argue that they make a darn good burger.

Makes 4 patties


1 15-ounce can chickpeas, drained

½ red onion, chopped

1 garlic clove, smashed

¼ cup sesame seeds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon smoked paprika

Pinch of cayenne pepper

1 egg

1 cup bread crumbs


4 kaiser rolls, halved

4 tablespoons mayonnaise

1 cup arugula

1 large tomato, thickly sliced

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. In the bowl of a food processor, puree the chickpeas with the onion, garlic, sesame seeds, salt, pepper, paprika and cayenne until smooth. Add the egg and pulse to combine. Add the bread crumbs and mix just until evenly incorporated.

3. Divide the mixture into four even pieces and pat into round patties. (Note: At this point, the patties can be wrapped tightly in plastic wrap and refrigerated for up to three days or frozen for up to a month.)

4. Transfer the patties to the prepared baking sheet and bake until heated through and slightly golden, 15 to 17 minutes.

5. To build each burger, spread the bottom half of each bun with mayonnaise, then place the patty on top. Add ¼ cup arugula, 1 or 2 slices of tomato and the top half of the bun. Serve immediately.

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