Serves 12
35 min
Ultimate Veggie Burger
Recipe GLPR72a91220026bbb
A hearty, plant-based burger patty built on a foundation of protein-rich chickpeas and whole-grain bread crumbs, bound together with eggs and brightened by fresh cilantro and lemon zest. The patties are pan-fried until golden and crispy on the outside while remaining moist and flavorful within. Perfect for serving on a bun with your favorite toppings.
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Ingredients
2½ cups Canned chickpeas, drained and rinsed
4 Large eggs
½ teaspoon Fine-grain sea salt
⅓ cup Fresh cilantro, chopped
1 Onion, chopped
1 large Lemon zest, grated
1 cup Microsprouts, chopped (broccoli, onion, or alfalfa sprouts)
1 cup Whole-grain bread crumbs, toasted
1 tablespoon Extra-virgin olive oil
Directions
Pulse the chopped onion in a food processor a few times until coarsely broken down. Add the drained chickpeas, eggs, and salt, then puree until the mixture resembles very thick, slightly chunky hummus with no large whole beans remaining. Transfer the mixture to a large mixing bowl.
Fold the fresh cilantro, lemon zest, and chopped microsprouts into the chickpea mixture. Add the toasted bread crumbs and stir until well combined. Let the mixture rest for 2 minutes to allow the bread crumbs to absorb excess moisture. The texture should be moist enough to hold together easily when formed. If too thick, add a small amount of water or additional beaten egg; if too loose, stir in more bread crumbs 1 tablespoon at a time.
Divide the mixture into 12 equal portions and shape each into a patty approximately 1 1/2 inches thick. If you prefer larger burgers, divide into 6 portions instead.
Heat the olive oil in a heavy skillet over medium-low heat. Once hot, carefully place 4 patties into the skillet and cover with a lid. Cook for 7 to 10 minutes until the bottoms are golden brown. If no browning appears after 10 minutes, increase the heat slightly. Flip each patty and cook the second side for 7 minutes, or until golden and set. Transfer the cooked patties to a wire rack to cool slightly while you repeat with the remaining patties. Ensure the internal temperature reaches 160°F.
Carefully split each cooled patty in half horizontally and fill with your choice of toppings. Serve immediately while still warm.
