Chickpea Burgers

Since I quit my job and am trying to be cognizant of how much money I spend, I've been been much better about using what I have in the house to make my meals.  i love to grocery shop and tend to overbuy when I do my shopping.  You know the routine, you go to the store without a list and end up with lots of things that look good, but nothing that really makes a meal. Food piles up in the pantry and fridge and it often goes unused until it spoils or you give it to the food drive at work! 

These burgers will use the can of beans and the rice that may already be in your pantry. They come together quickly and you can easily make them after a long day at work.  You do have to invest in some spices to keep in the pantry, but you can buy them from the bulk bin at Central Market, Whole Foods or other stores where they are very reasonably priced and you don't have to buy a big jar.  

1/4 cup for 30 cents!  What a deal!

1/4 cup for 30 cents!  What a deal!

You do need to have a few basics in your fridge but I think you could certainly modify these to use what you have.  No cilantro or you're a hater?  Use parsley.  Don't have ginger?  Leave it out.  No fresh garlic?  Use 1/2 tsp granulated garlic.  I think these are pretty forgiving and you adjust them to fit what you have.  The fresh lemon juice really is needed to add a brightness to them so I would not leave that  out.  I think you could even use other varieties of beans or rice depending what you have.  Just cook your rice according to the package.  Brown rice has more nutrients and fiber so chose that if you can.  You may think you don't like it but in a recipe like this, it is the perfect time to use it.  (I'll write a post on rice sometime soon, explaining more about the nutrients and the soaking of brown rice!)   

I served these just as is, with some yellow squash sautéed with chopped onion on the side.  If you want something more, you can serve them on salad, like a burger on a bun with all the fixings, or in pita bread with some feta cheese, lettuce, tomato.... Don't despair if yours aren't shaped perfectly...clearly mine weren't exactly round either!  Enjoy!


Chickpea Burgers

by Catherine Craig

Prep Time: 15 minutes

Cook Time: 10-30 minutes

Keywords: entree vegan chickpeas brown rice

Ingredients (6 burgers)

  • 1 cup brown basmati rice, rinsed and drained, or soaked in water to cover for 4 hours or over night, drained
  • 1 15 oz can chickpeas, drained and rinsed
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/2 turmeric
  • 1/2 paprika (smoked if you have it)
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, peeled and minced
  • 1 small orange or red pepper, diced
  • 1/4 cilantro, chopped


Measure 2 cups of cold water into a saucepan. Add rice and a big pinch of salt. Bring to a boil, reduce heat to low, cover and cook for 45 minutes or until rice is done. Remove from heat, fluff with a fork and set aside to cool.

Combine the chickpeas, olive oil and lemon juice in a food processor or blender. Pulse until well combined but still a little bit chunky. Transfer to a large bowl. Add the spices, garlic, and ginger. Stir well to combine. Add the rice, chopped pepper, and cilantro. Mix well. Taste for seasoning and add salt and pepper to taste.

Using damp hands, form the mixture into 6 patties, about 3 inches in diameter.

To cook in the oven: Preheat over to 375. Line a baking sheet with aluminum foil. If not using non-stick foil, lightly grease the foil with cooking spray or olive oil. Place burgers on the tray and cook for 30 minutes, or until they look dry and get crisp.

To cook on the stovetop, heat about 1 tbsp olive oil in a skillet over medium high heat. When hot, add patties and cook for about 4-5 minutes on each side, until brown and crispy. (I cooked them both ways and I think the pan-fried are the best!)

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