Spinach Chickpea Burgers


October 10, 2011

These spinach chickpea burgers are absolutely delicious. Serve them on portobello buns with wilted greens for an amazing vegetarian meal.

Spinach Chickpea Burgers

These vegetarian spinach chickpea burgers come from Lukas Volger’s book, “Veggie Burgers Every Which Way

The only change I made was adding a truckload of garlic. The chickpea burger is wonderful without it. But I am a vampire slayer at heart and everything is better with garlic.

I served these burgers on large roasted portobello mushrooms instead of burger buns and topped them with wilted spinach, and served the burger with some sweet cherry tomatoes and steamed asparagus. It was a delicious meal.

For those of you looking for amazing veggie burger recipes, this book has some fantastic recipes.

Not all of the recipes are vegan and gluten free. Some of the veggie burgers contain eggs, cheeses and breadcrumbs. But I have had great success adapting those recipes with gluten free breadcrumbs, quinoa, millet, pureed beans, and spices.

But, there is a veggie burger for everyone in this book.

Some of my favorite veggie burgers in the book include: the Armenian Lentil Burgers, Tuscan White Bean Burgers, Baked Falafel Burgers, Baked Quinoa Burgers, Thai Carrot Burgers, Curried Eggplant and Tomato Burgers, and the Tofu and Chard Burgers.

There are also recipes for burgers buns, exotic burger topping ideas, and salad recipes as well as hints and tips on how to bind veggie burgers, add moisture to veggie burgers, and cook beans and grains for veggie burgers.

Get a copy of this book, and don’t miss making these spinach chickpea burgers.

Other Burgers

Nutty Vegan Burgers
Vegan Portobello Mushroom Burger
Vegan Black Bean Burger
Kale Guacamole
Cashew Cream Cheese Dip

Let me know what you think of these spinach chickpea burgers in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Spinach Chickpea Burgers

These spinach chickpea burgers are absolutely delicious. Serve them on portobello buns with wilted greens for an amazing vegetarian meal. 

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 to 6
Author Tess Masters

Ingredients

  • 2 tablespoons + 1 teaspoon extra-virgin olive oil
  • 1 teaspoon toasted cumin seeds
  • 4 cups firmly packed baby spinach
  • 1 1/2  cups cooked chickpeas (garbanzo beans)
  • 2 eggs
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely chopped garlic (about 8 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/3 cup chickpea flour, plus more as needed

Instructions

  1. Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing with tongs, until the spinach is completely wilted, 2 or 3 minutes. Transfer to a heatproof plate and allow to cool until safe to handle. Drain if necessary, wrap in a towel, and squeeze out as much liquid as possible. Chop finely.
  2. Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing with tongs, until the spinach is completely wilted, 2 or 3 minutes. Transfer to a heatproof plate and allow to cool until safe to handle. Drain if necessary, wrap in a towel, and squeeze out as much liquid as possible. Chop finely.
  3. Combine 1 1/4 cups of the chickpeas, the eggs, lemon juice, garlic and salt in a food processor. Pulse until the mixture resembles a chunky hummus.
  4. Combine 1 1/4 cups of the chickpeas, the eggs, lemon juice, garlic and salt in a food processor. Pulse until the mixture resembles a chunky hummus.
  5. In a large bowl, combine the spinach with the remaining 1/4 cup beans and mash coarsely with a potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. The mixture should be sticky but somewhat pliable. Add more flour, 1 teaspoon at a time, if too wet, or a bit of water if too dry. Shape into 5 patties.
  6. In a large bowl, combine the spinach with the remaining 1/4 cup beans and mash coarsely with a potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. The mixture should be sticky but somewhat pliable. Add more flour, 1 teaspoon at a time, if too wet, or a bit of water if too dry. Shape into 5 patties.
  7. In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, about 6  to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes on about 350 F / 180 C, until the burgers are firm and cooked through.

Recipe Notes

Recipe is from: Veggie Burgers Every Which Way copyright © Lukas Volger, 2010 
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 24

  1. Looks AMAZING! Thanks for sharing. Love the different take with the spinach and chickpea. Two of my favs in one burger. Too good to be true!

    1. Hey Rezzie,
      Unfortunately, I don’t do nutritional breakdowns of all of my recipes.
      But there are a lot of third party softwares you can use if you need to work it out.
      I like nutrition data.
      Welcome!

  2. WOW! Okay, I am OFFICIALLY YOUR BIGGEST FAN!!!!!! I LOVE every single recipe you put on here, I am trying them all and these burgers are INCREDIBLE!!!!! Thank you for bringing all this great food into my life!!!!! I’ve never felt healthier!!!

  3. You are fabulous and I love this recipe. So great chatting with you today and I am delighted to see you next month in Cali at IFBC!
    Keep up the amazing work; I am so happy for you can cannot wait to hug you soon.
    xooxo
    Aims

  4. I really enjoy veggie burgers and this one is really delicious. I had to add a bit more chickpea flour in order to make them the right consistency. I also used your idea of serving them with the portobellos. I love that!

  5. Michelle and Food Seeker. So glad you enjoyed these burgers. I look forward to hearing what other veggie burgers you make out of that little book!

  6. Oink, oink! I certainly do feel like a little piggy after trying these:) I am in love with this site, thank you so much for sharing all these wonderful recipes!

    1. Oh Lisa,
      Thanks for your kind words.
      They just made my day.
      I am so glad you enjoyed this recipe.
      I LOVE these veggie burgers! Oink Oink 🙂

    1. I don’t do nutritional profiling for my recipes. Sorry. But, you can plug this recipe into any third-party software like nutrition data, cronometer etc.

  7. I made this for a girl friend and myself last night and they were so incredibly yummy ! I did add a little bit more of the chic pea flour, but what an amazing veggie burger. I can’t wait to make it again!
    She and I were saying you can even make these and keep them for snacks for the next day!

  8. Thank you for sharing this recipe…I modified it a bit, more like improvised, but I love it just the same (Coconut oil instead of Olive oil, Flaxseed instead of Cumin seeds, no lime juice, grinded chickpeas instead of the flour and I added escallion, allspice, garlic salt, Grace’s sweet n’ spicy hot pepper sauce and a little crushed scotch bonnet pepper sauce…I will certainly make some again!

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