Southern-Fried Chickpea Burger

Southern-Fried Chickpea Burger
Staff Writer

Clare Barboza

Chickpeas provide the perfect consistency for these crunchy veggie burgers, and seasonings such as garlic powder and ground chile pepper give it a kick of taste. 

Directions

For the Finger-Licking Barbecue Sauce

Place all the ingredients into a small saucepan and stir until thoroughly mixed, over medium heat. Bring to a boil and then lower the heat to low, stirring to minimize burning. The sauce is ready when it is heated through. Take off the heat until ready to use.

Keeps in an airtight container in the refrigerator for about 1 week.

Makes about 1 ½ cups. Amounts may be doubled. 

For the burgers

Place the beans in a bowl and add enough water to cover by a few inches. Soak for at least 6 hours at room temperature. (If your kitchen is very warm, you may want to place the chickpeas in the refrigerator to minimize the chances of fermentation.) Drain and set aside; you now have about 2½ cups of soaked chickpeas.

Using a food processor or stand blender, pulverize the chickpeas using the "pulse" function, until the beans form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess; too smooth and the batter will fall apart when cooking. Add the remaining ingredients (except the oil) and process, using the "pulse" function about 12 times.

Using a scant 1⁄3-cup measure, shape the batter into patties and place on a plate. Cover the patties with parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm.

Preheat the oven to 350 degrees.

In a shallow 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don’t crowd the pan) and fry the first side until golden brown and slightly crusty, 2 to 3 minutes. Gently turn onto the second side and cook for an additional 2 to 3 minutes.

Transfer to a baking tray to finish cooking in the oven until the patties slightly firm up and dry out, about 7 minutes.

To keep the patties warm without further cooking, lower the oven temperature to 225 degrees.

Serve by itself or on a bun with barbecue sauce, or your favorite fixings.

Nutrition

Calories per serving:

269 kcal

Daily value:

13%

Servings:

8
  • Carbohydrate, by difference 34 g
  • Protein 11 g
  • Total lipid (fat) 10 g
  • Vitamin A, IU 113 IU
  • Vitamin A, RAE 22 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 7 µg
  • Ash 3 g
  • Aspartic acid 1 g
  • Calcium, Ca 172 mg
  • Carotene, beta 21 µg
  • Cholesterol 9 mg
  • Choline, total 13 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 6 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 84 µg
  • Folate, food 40 µg
  • Folate, total 66 µg
  • Folic acid 25 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 56 µg
  • Lycopene 79 µg
  • Magnesium, Mg 76 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 243 mg
  • Phytosterols 29 mg
  • Potassium, K 539 mg
  • Retinol 19 µg
  • Selenium, Se 7 µg
  • Sodium, Na 257 mg
  • Starch 6 g
  • Sucrose 2 g
  • Sugars, total 6 g
  • Tocopherol, gamma 1 mg
  • Water 53 g
  • Zinc, Zn 1 mg
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