Prep 5 mins
Cook 8 mins
This is a Rachael Ray recipe that I've been dying to try. I love the taste of chickpeas (also called garbanzo beans) and they are so full of protein and good things. You can also spice it up a bit with a few dashes of ground cumin, curry powder, or cayenne pepper in the chickpea mixture.
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (4 ounce) can diced green chilies
- 2⁄3 cup packed fresh flat leaf parsley
- 2⁄3 cup breadcrumbs
- salt and pepper
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil
- 4 slices cheddar cheese
- 4 hamburger buns
- Dijon mustard, for serving (optional)
- ketchup, for serving (optional)
- mayonnaise, for serving (optional)
- In a food processor, pulse the chickpeas, green chiles, and parsley until finely chopped.
- Transfer the mixture to a medium bowl and stir in the bread crumbs and salt and pepper to taste.
- Stir in the egg and form the mixture into 4 patties, each about 2/3" thick.
- In a large skillet or grill pan, heat the oil over medium-low heat.
- Cook the burgers for 4 minutes, then flip and cook for 3 minutes more.
- Top the patties with the cheese slices for the last minute of cooking.
- Serve the cheeseburgers on the hamburger buns with your choice of optional toppings.
Delicious! Substitute Panko for the breadcrumbs and ditch the cheddar cheese (they are so good you really don't even need it) to cut the calories pretty much in half. by my calculations you get then, for one burger, 9 g fat 53 g cholesterol 150mg sodium 37g carb 4.5g fiber 6g protein and this is using the hamburger buns... eat it on a bed of lettuce to cut even more calories =D And idk if the optional ingredients are included in the nutrition... so this is actually a very low calorie meal. all in all, delicious! I put honey mustard, ketchup and hummus on mine (chickpea bonanza i guess!) and ate it on a bed of mesclun
I have to agree, these are good! I didn't have the green chiles or the parsley, but I did have cilantro instead. I also added heat by throwing in a hefty dose of cumin. I didn't have hamburger buns, so I shaped the patties into narrow hotdogs and fried them up, made about 20 "hotdogs". Because the chickpeas and cumin made me think Mediterranean, I served them topped with thin slices of cucumbers and plain yoghurt instead of cheese, mustard, ketchup, or mayo. DE-LISH!!
These were good, very hearty! The mixture was a bit too wet so I added more bread crumbs. These were pretty soft, they made have firmed up more if I cooked them longer, but they were still very good! I had them with cheddar, mustard, mayo, and ketchup. Thanks!