Thai Chickpea Burgers
Thai Chickpea Burgers serves: 6 servings
Prep Time: 10 minutes | Cook Time: 20 minutes | Rest Time: 45 minutesTotal Time: 1 hour 15 minutes
Ingredients:
- One 15-oz (425 g) can chickpeas, rinsed and drained well
- 3/4 cup (152 g) cooked brown rice
- 1/2 small onion, chopped (about 1/4 cup [58 g])
- 1 medium carrot, peeled and chopped (about 1/2 cup [64 g])
- 1/4 cup (28 g) chopped red bell pepper
- 1/4 cup (11 g) chopped fresh basil
- 1/4 cup (23 g) chickpea flour
- 2 garlic cloves, chopped
- 1-in (2 1/2-cm) piece fresh ginger, peeled and chopped
- 2 Tbsp peanut butter
- 1 Tbsp tamari
- 1 tsp salt
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a food processor fitted with the S blade, place all ingredients. Pulse until ingredients are combined and form a textured mixture. Do not over process, mixture should not be totally smooth.
- Remove burger mixture from food processor and place into a bowl. Cover and refrigerate for at least 30 min.
- Remove burger mixture from refrigerator and form into 6 individual patties, approximately 3 1/2 in (9 cm) in diameter. Place on the prepared baking sheet and bake, undisturbed, for 20 min. Remove from oven and let cool at least 15 min before handling; burgers will firm up upon cooling (they will be too delicate to serve immediately after coming out of the oven).
- Enjoy immediately on gluten-free burger buns with your favorite fixings, or on top of salad.
Notes:
Storage tip: Cooked burgers will keep in an airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.
Reheating tip: Burgers can be reheated in a 350°F (180°C) oven for about 5–7 min, or until warmed through.
To cook brown rice from scratch: In a medium saucepan, place 1 cup dry brown rice (185 g) in 2 cups (473 g) of water and bring to a boil. Immediately reduce heat to low and simmer, covered and undisturbed, for 40–45 min, or until rice is cooked through and liquid has been absorbed.
Other recipe notes: Instead of baking, burgers can be pan-fried in 2 Tbsp coconut oil over medium-high heat (3–4 min on one side, then carefully flip to cook 2 min on the other side). Burgers will need to cool 15 min before serving.
Make it nut-free: Substitute sunflower seed butter for the peanut butter.
Make it soy-free: Substitute coconut aminos for the tamari.
Make it nightshade-free: Omit bell pepper and replace with an additional 1/4 cup (32 g) chopped carrot.
Nutrition Information Per Serving:
154 calories, 4.6 g total fat, 0.8 g saturated fat, 1.4 g polyunsaturated fat, 1.8 g monounsaturated fat, 0 mg cholesterol, 705 mg sodium, 207 mg potassium, 22.7 g total carbohydrates, 4.5 g fiber, 3.7 g sugar, 6.6 g protein, 4% calcium, 6% iron
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