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Chickpea Veggie Burgers

September 29, 2008

Monday night I made another 101 Cookbooks recipe for Chickpea Veggie burgers.  It’s a novel idea- you don’t wedge the patty between a bun, instead, make the veggie burger the bun and make the toppings fillings.  I changed the proportions of the recipe a bit and made the burgers larger, not mini, but it’s basically the same recipe.  It’s a very healthful recipe, and tasty too.  If you want a bun you could definitely put it on one- just make the patties thinner.


1 14 oz can chickpeas, drained and rinsed

2 eggs

1/4 t salt

1 shallot, chopped fine

2 T chopped cilantro

1/2 c bread crumbs

1/2 lemon, zested

1 T olive oil


Alphalpha sprouts or other micro greens

Avocado slices

Tomato slices

Greek yogurt


Put chickpeas, eggs and salt in food processor and blend until smooth.  Stir in shallot, cilantro and lemon zest until combined.  Stir in breadcrumbs and let sit for about 5 minutes to stiffen the mixture.  Form into four burger-sized patties.

Heat oil in a non-stick skillet with olive oil over medium-low heat.  Add patties and cook over low heat for about 7 minutes on each side.

Carefully split each patty crosswise and spread with Greek yogurt, and layer with sprouts, avocado and tomato.

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