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Chickpea Southwestern Burger

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Serves 4 | Prep Time 5 minutes (or less) | Cook Time 7-8 minutes

Why I Love This Recipe

I was in the mood for a burger but didn't have any meat defrosted. Raided my pantry and found a recipe from Rachael Ray (which I altered oh so slightly) and made a Chickpea Patty Burger instead. I added sauteed onions, mushrooms, and bell pepper to the burger. I also used aioli (or a mock version: 1 cup mayonnaise and 1 minced garlic clove) as the condiment and topped it with a handful of baby arugula. LOVED IT!!!

Ingredients You'll Need

1 - 15 oz can of chickpeas (a.k.a. garbanzo beans), drained and rinsed
1 - 4 oz can of diced green chilies
1 - handful of cilantro (Rachael said to use parsley)
2/3 cups of panko bread crumbs
Salt and Pepper to taste
1 egg, lightly beaten


In a food processor, combine chickpeas, chilies and cilantro.

Transfer the mixture to a medium sized bowl. Add the bread crumbs and salt and pepper to taste.

Mix in the egg.

Form 4 patties that are about 1/2" thick.

Heat a pan over medium-low heat. Add enough oil to coat the bottom of the pan. Cook the patties for about 4 minutes...flip and continue cooking for another 3 - 4 minutes. If you're going to add cheese, do so during the last minute of cooking.

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