I’ve done other vegetarian based burgers on my blog but none before using chickpea. Chickpeas, also called garbanzo beans, are nutrient dense and are high in protein, fiber and the essential amino acids. In addition, they are also a good source of magnesium, vitamin B6, zinc and iron.
When using chickpeas or any bean/legume, I always recommend soaking them for at least 12 hours before cooking. This will improve their digestibility and increase nutrient absorption.
Using the Simple Mills Artisan Bread Mix for the buns really makes this veggie burger recipe feel authentic. If you don’t have the bread mix these are still delicious on their own or on top of a salad. Bon Appetit!
If using the buns follow directions for Simple Mills Artisan Bread Mix. Use a lightly greased cupcake try for sliders or muffin top tray for burgers.
2 cups cooked chickpeas
1 stalk celery chopped
1 carrot grated
1/2 onion minced
1/4 cup coconut flour
salt, pepper and garlic powder to taste
1 egg to bind it (can substitute with flax/chia or I’ve even used Sunbutter to add a different flavor)
Making the Chickpea Burgers
Mash the chickpeas in a large bowl
Add all other ingredients and mix
Prepare baking tray with parchment paper
For Sliders take 2 teaspoons of mixture and roll into a ball, flatten on the baking tray.
For Burger take 2 tablespoons of mixture, roll and then flatten on the baking tray.
Bake at 350 for 15 minutes each side.
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