You guys. These chickpea burgers are a year in the making – seriously. I first tried this recipe a year ago and have come back to it only a handful of times since then. I blame a broken hand, our across-the-Pacific-Ocean move, and LIFE for not sharing it before now. I actually perfected this recipe way back in January of this year and am just now getting around to sharing it.
I have 3 solid bean burger recipes that even my meat-eating husband enjoys and this is one of them. (I’ve linked to the other 2 below!)
Before I give you the recipe I want to say that I use a mortar & pestle and an immersion blender for this recipe. If you don’t have either of those a coffee grinder, blender, or food processor would work just fine. Just make sure to wipe out your coffee grinder first! I don’t think coffee grounds would taste good in this particular recipe 😉
Ingredients Yield: ~8 burgers
- 1/2 medium white onion, small chop
- 1 medium carrot, small chop
- 2 1/2 cups cooked chickpeas (1 cup dry chickpeas soaked and then cooked & seasoned with salt)
- 1/2 cup rolled oats, coarsely ground
- 1 organic/pastured egg, beaten
- 1/2 tbsp (packed) orange zest (or zest from about half of a medium-sized navel)
- 1 scant tsp granulated garlic
- 8-12 turns fresh cracked black pepper
- salt to taste
- Olive oil or coconut oil for frying
- Half a navel orange, optional
- 1/2 tsp coriander seed
- 1/4 tsp dried oregano
- 1/4 tsp dried tarragon
- 1/4 tsp fennel seed
- Grind up last 4 spices, coriander through fennel, using a mortar & pestle or coffee grinder and set aside.
- Taste your chickpeas. If they are not salty enough for your liking you will need to add more to the burger mix. If they are nice and salty you know you will need to add less (or none) later on. This is important! Please taste your chickpeas before adding raw egg.
- Add cooked chickpeas to large bowl & mash with a potato masher. A few whole chickpeas remaining is fine.
- Add chopped onion, carrots, beaten egg, zest, and ground oats to chickpeas and stir until combined.
- Add garlic, black pepper, ground spices, & salt, and stir well.
- Heat large skillet over medium to medium-low heat and add a bit of oil to the pan. Start with less, you can always add more later. You want enough so the burgers will be crispy on the outside, but not too much that they are greasy.
- Shape into patties and add them to the hot skillet. I usually can fit about 4 at a time.
- Cook about 3 minutes per side, adding more oil as necessary. Make sure to keep an eye on the heat so they don’t burn and your oil doesn’t smoke.
- I usually find 3 minutes on medium-low is a good time to flip. Lift up a couple and see if they’re browned before flipping.
- After cooking about 3 minutes on each side remove to a paper towel lined plate and let rest.
- When ready to serve, squeeze a bit of orange juice on top of each burger – this is totally optional. You’ll still have a nice orange flavor from the zest.
- Super yummy with avo slices!
- I usually prepare some white rice or broccoli to go with these.
- They freeze and reheat very well. Just make sure to leave them on the counter to come up to room temperature before reheating. Reheat in an oven or toaster oven to maintain their crisp exterior.
- I haven’t tried baking this finalized version. In general I don’t have much luck baking bean burgers. If you do attempt, try refrigerating them (on the baking sheet) for 30 minutes before putting them into a hot oven. Or, if you’re in a hurry, pop them in the freezer on the baking sheet for 10 minutes.
Other Bean Burger Recipes