This burger recipe is a family favourite here. We make a massive batch each month and freeze them once they are cooked so they are ready to go when needed. It makes 4 adult & 8 mini patties and you can swap in and out different legumes of veggies in the same ratio if you like.
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Chickpea Burgers
Equipment
- 1 food processor
Ingredients
- 1 x 400g can of chickpeas (drained & rinsed)
- 1 medium carrot (peeled and diced)
- 1/2 medium onion (diced)
- 4 cloves garlic (minced)
- 35 g pumpkin seeds (finely chopped or blended prior to blending if your processor isn’t strong)
- 30 g wholemeal flour
- 50 g breadcrumbs
- 1 tbsp ground flaxseed (mixed with 2 tbsp of water to form a flax-egg)
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp sea salt (optional; omit for under 12 months)
- 1 tsp olive oil (for cooking)
Instructions
- Put everything in a food processor & blend till combined and no chunks. Make sure there’s no large lumps but some texture is good.
- Then form in to patties - this makes 4 large and 8 small (or 8 large). Use ~4 Tbsp for the large and 2 Tbsp for the small ones.
- Cook in a pan on medium/high for 4-5 mins each side until golden.
- Allow to cool slightly before serving.
Storage
Store in the fridge for 3 days or freezer for 3 months.Did you make this recipe?
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3 Comments
Such an easy recipe to throw together. All items are always in my pantry. Thanks for sharing!
You’re welcome!
Would this recipe work with cooking them in an oven as opposed to frying them in a pan? Thank you!