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Chickpea Pumpkin Seed Burgers

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< 1 min read
Summary

This is another burger recipe that can be made in a jiff, and is firm enough to serve up on a bun. There’s no sautéing of onions, garlic, or other seasonings; just a few simple whizzes in the food processor will do the trick!

Yields4 ServingsPrep Time15 minsCook Time18 minsTotal Time33 mins

Ingredients

 14 oz chickpeas (1 can, rinsed and drained — see note if cooking from dried)
 1 garlic clove (medium, roughly chopped)
 ¼ tsp salt (optional)
 2 tbsp nutritional yeast
 1 tbsp tahini
 1 tbsp white chia seed (ground — or 1 1/2 Tbsp flax meal)
 1 ½ tbsp red wine vinegar (or apple cider vinegar)
 2 tsp dijon mustard
 ½ tbsp organic tamari
 ½ tsp dried oregano
 ½ cup green onions (sliced — using mostly green portion, and less white)
 ¼ cup basil (fresh leaves)
 1 cup organic brown rice (cooked then cooled/chilled)
 ½ cup raw pumpkin seeds (see note)
 1 cup organic rolled oats

Directions

1

In a food processor, combine the chickpeas, garlic, salt and black pepper if using, nutritional yeast, tahini, chia seeds, vinegar, mustard, tamari, and oregano.

2

Pulse until pureed.

3

Add the green onions and basil, and pulse to break up and incorporate.

4

Then add the rice, pumpkin seeds, and oats and pulse to incorporate and to break up seeds somewhat.

5

Remove the s-blade and shape the mixture into patties (you can refrigerate the mixture for about 30 minutes before cooking, to make it firmer and easier to shape, but it’s not essential).

6

To cook, heat a non-toxic nonstick skillet over medium or medium-high heat (see note for oven-baking).

7

Cook the patties for 6 to 8 minutes on each side, or until golden brown, working in batches, if necessary. Serve up!

8

Makes 5–6 patties.

Chef's Notes

Chickpeas
If using chickpeas you have cooked yourself from dried, use about 1 ¾ cups. You may need a tablespoon of water to moisten the mixture, as home-cooked chickpeas are sometimes drier than canned.

Basil
If you don’t have fresh basil, you can substitute a small amount of dried basil. About 1 teaspoon works well; add along with chickpeas and condiments.

Rice Substitution
If you don’t have cooked rice handy, you can substitute with another 1⁄2 cup of chickpeas (or white beans) and another 1⁄2 cup of organic rolled oats.

Pumpkin Seeds
No pumpkin seeds? Try sunflower!

Spice it up
For adults, you can kick up the seasonings with another clove of garlic or even a dash of hot sauce, if you like.

Prep Tip
To make these patties quick to prepare, cook the rice a day or so in advance. I typically cook larger batches of rice on any given night, so that leftovers can be refrigerated for another meal, or to use in burgers, burritos, and so on.

Oven-Baking
If you prefer to oven-bake, place patties on a baking sheet lined with parchment. Bake at 400 degrees for about 8–10 minutes on each side. To brown a little more on the outside, set the oven to broil for just a minute.

Idea
You can make a dinner loaf out of this recipe. Lightly oil a loaf dish (I use an ovenproof glass one), and bake in a preheated 400°F oven for 25 minutes covered, and then for another 5 to 10 uncovered, until lightly browned. Remove from the oven and let sit in pan for 5 to 10 minutes before slicing and serving.

Recipe from Let Them Eat Vegan by Dreena Burton adapted for adapted for WHOLE Life Club (WLC).

Ingredients

 14 oz chickpeas (1 can, rinsed and drained — see note if cooking from dried)
 1 garlic clove (medium, roughly chopped)
 ¼ tsp salt (optional)
 2 tbsp nutritional yeast
 1 tbsp tahini
 1 tbsp white chia seed (ground — or 1 1/2 Tbsp flax meal)
 1 ½ tbsp red wine vinegar (or apple cider vinegar)
 2 tsp dijon mustard
 ½ tbsp organic tamari
 ½ tsp dried oregano
 ½ cup green onions (sliced — using mostly green portion, and less white)
 ¼ cup basil (fresh leaves)
 1 cup organic brown rice (cooked then cooled/chilled)
 ½ cup raw pumpkin seeds (see note)
 1 cup organic rolled oats

Directions

1

In a food processor, combine the chickpeas, garlic, salt and black pepper if using, nutritional yeast, tahini, chia seeds, vinegar, mustard, tamari, and oregano.

2

Pulse until pureed.

3

Add the green onions and basil, and pulse to break up and incorporate.

4

Then add the rice, pumpkin seeds, and oats and pulse to incorporate and to break up seeds somewhat.

5

Remove the s-blade and shape the mixture into patties (you can refrigerate the mixture for about 30 minutes before cooking, to make it firmer and easier to shape, but it’s not essential).

6

To cook, heat a non-toxic nonstick skillet over medium or medium-high heat (see note for oven-baking).

7

Cook the patties for 6 to 8 minutes on each side, or until golden brown, working in batches, if necessary. Serve up!

8

Makes 5–6 patties.

Chickpea Pumpkin Seed Burgers