You can make burgers from almost any bean, but I always have chickpeas and black beans on hand. This burger is a great alternative to the usual black bean burger found on the menu of almost every restaurant. It is full of flavor and easy to prepare.
Health Benefits – soy free, low sugar, gluten free
Servings: 4 burgers
Ingredients
½ medium yellow onion, minced
4 cloves garlic, minced
1 large jalapeño pepper, minced
2 tsp curry powder
1 tsp ground cumin seed
2 cups cooked chickpeas, rinsed and drained
3 Tbsp flaxseed meal, mixed with 6 tbsp water for 5 minutes
½ cup fresh cilantro, chopped
3 scallions, minced
Juice of 2 limes
Salt to taste
½ cup almond flour for dusting patties
Method
- Heat a large pan over medium-high heat for 2 minutes. Add the onion and sauté for 5 minutes, until they start to brown and turn translucent. Add water 1 to 2 Tbsp at a time, as needed, to keep them from sticking to the pan.
- Add the garlic, jalapeño, curry powder, and cumin. Cook for another minute to toast the spices.
- Transfer the onion–spice mixture to the bowl of a food processor. Add the chickpeas, flaxseed mixture, cilantro, scallions, lime juice, and salt. Pulse chop for 20 seconds, or until the beans are well broken down but not pasty.
- Form the chickpea mixture into 4 patties, and dust them with the almond flour.
- Refrigerate them for 1 hour until they are firm. While the patties finish chilling, preheat the oven to 375 degrees F.
- Bake the burgers for 15 minutes, turn them over, and bake for another 15 minutes. When they are finished, they should be slightly browned.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 22 May, 2024.
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