Vegetarian Chickpea Burgers
From Everyday with Rachael Ray via my mother-in-law Pat
Recipe type: Main Dish, Vegetarian
  • 1 15-oz can chick peas, rinsed and drained
  • 1 4-oz can diced green chiles
  • ⅔ cup packed flat leaf parsley
  • ⅔ cup bread crumbs (Pat note: I use regular, flavored, Panko – whatever. Jane note: I used Panko last night)
  • Salt and pepper
  • 1 large egg
  • 2 tablespoons veggie oil (Pat note: I have used olive too)
  • 4 thin slices cheddar cheese
  • 4 burger buns
  • Ketchup, mayo or other toppings (Pat note: I never use these or the cheese or the buns. Jane note: she’s being totally serious here. ha!)
  1. Now”¦ In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and s and p to taste (Jane note: I only did ~1/2 tsp salt – should have done more). Stir in the egg and form the 4 patties, each about ⅔ inch thick.
  2. Then”¦ In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired. Pat usually cooks till they are nice and golden brown. (Pat note: Don’t forget, you can shape them into fun designs, like fake turkey legs or letters for your kids!)
  3. Postscript: These are way easier to flip in the pan if you make them into mini-burgers. Click here for a follow-up post with more info on miniaturizing the burgers!
Recipe by This Week for Dinner at