Chickpea Broccoli Burgers Recipes

CHICKPEA-BROCCOLI BURGERS

Steps:

• In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes- Reserve 1 cup couscous and save remaining for another use.
• Meanwhile, steam broccoli until tender, 5 to 7 minutes- Remove from steamer and set aside to cool.
• In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes- Stir in cumin.
• Remove from heat and allow to cool.
• Preheat oven to 400 degrees, then line a large cookie sheet with foil, and dust with breadcrumbs.
• In food processor, combine couscous, broccoli, onions, chickpeas and tahini- Process until blended, stopping to scrape down sides of bowl when necessary.
• Transfer mixture to large bowl.
• Gradually add 1/4 cup bread crumbs- Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist- Season with salt.
• Shape mixture into 3-inch patties (1/2-inch thick).
• Put patties on prepared cookie sheet- Bake until lightly browned on both sides about 50 minutes, turning once halfway.
• They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

ROASTED BROCCOLI CHICKPEA BURGERS WITH SPICY CASHEW MAYO

Steps:

• Preheat oven to 400F.
• Place broccoli florets on a baking sheet lined with a Silipat or parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool.
• Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, worcestershire sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined.
• Stir in breadcrumbs by hand. Form into four tightly packed patties.
• Cook for six minutes per side (12 minutes total). Serve on whole-grain buns with spicy cashew mayo and extra hot sauce.