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 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
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
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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.
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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.
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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.
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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.
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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.
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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.
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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 24
This is tasty and beautiful on the plate.
Thanks. I loved this presentation too 🙂
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!
These are SOOOO good.
I can’t wait to hear what you think 🙂
Love this site! With each recipe is there nutritional break down somewhere?
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!
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!!!
Katy, you make me laugh!
I am glad you are enjoying all of the recipes.
Oink Oink!
I hope you do buy the book. It is AMAZING!
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
It was great to talk to you too Amie.
LOVE Easy Eats Magazine! AMAZING!
See you at IFBC!
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!
Great! So glad you enjoyed them 🙂
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!
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!
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 🙂
By chance, do you know the nutritional value on this recipe IE: calories, fat, carbs, etc? Thank you in advance!! =)
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.
Nice post. Having a true diet seems like the best treasure anyone could ever have. Thanks for sharing.
Thanks for sharing the Stufz burger tool.
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!
Oh, I am so pleased you enjoyed them. I absolutely love them, too.
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!
Oh yum! I love your tweaks. Thanks for sharing.