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Chickpea Burger

Note for the cook: Be careful not to blend/pulse the ingredients for your chickpea patties for too long in your food processor. You still want some texture so the patties are able to hold together while cooking.
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Main
Servings: 6
Author: Hip Foodie Mom

Ingredients

For the chickpea patties:

  • 2 15 oz. cans of chickpeas or garbanzo beans, drained and rinsed
  • 1 15 oz. can of sweet corn, drained
  • ½ small onion roughly chopped
  • ¼ cup grilled or roasted eggplant roughly chopped
  • ¼ cup zucchini roughly chopped (about half a medium to large sized zucchini)
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • 1 heaping cup panko or regular bread crumbs + more if needed
  • ¼ cup flaxseed meal
  • 1 teaspoon lemon zest
  • 1 egg beaten
  • ¼ cup parsley finely chopped + more if needed
  • salt and pepper

For the Red Cabbage Slaw

  • Half head of red cabbage sliced thin using a mandolin slicer or food processor
  • 2 tablespoons good quality extra virgin olive oil + more if needed
  • 1 to 2 teaspoons red wine vinegar
  • Salt and pepper

To cook and assemble the burgers:

  • 2 tablespoons extra virgin olive oil split
  • Brioche buns toasted
  • Fresh green lettuce
  • Tomatoes sliced
  • Red onions sliced thin
  • Dijon mustard
  • Mayonnaise
  • Ketchup

Instructions

For the chickpea patties:

  • Using your KitchenAid® 9-Cup Food Processor, pulse together the chickpeas, corn onions, grilled eggplant, zucchini, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture to your patties.
  • Remove mixture from your Food Processor and into a large sized mixing bowl. Add in the panko, flaxseed meal and lemon zest. Using your hands or a rubber spatula, mix until combined. Add the egg, parsley and season with salt and pepper and mix again until combined.
  • The mixture can now be placed into the refrigerator overnight in a sealed, airtight container, if prepping a day ahead. Alternatively, you can form the patties and place on a baking sheet or plate, using parchment paper to separate them and then refrigerate. Refrigerate for at least an hour before cooking.
  • When ready to cook, using your KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet, heat the olive oil in the skillet on the stove over medium high heat and after a minute or so place the chickpea patties in the skillet, I cooked about 3 at a time, and cook on each side for about 5 to 6 minutes, or until nicely browned, slightly crispy and heated through. Repeat with remaining chickpea patties.

For the Red Cabbage Slaw

  • Using a large mixing bowl, toss the shredded red cabbage in the bowl. Drizzle on the olive oil and red wine vinegar and season with salt and pepper to taste.
  • Toss together until the cabbage is nicely coated in the oil and vinegar.
  • Taste and adjust any ingredients as needed.

To assemble and serve:

  • Place the cooked chickpea patty on a toasted brioche bun and top with lettuce, tomatoes, red onions, red cabbage slaw and squeeze on some Dijon mustard and mayonnaise or any other desired condiments. Top with the topside bun and enjoy while warm!