chickpea burgers







These burgers are mildly sweet, tasty, and versatile. They make a great appetizer as mini burgers and pair really well on corn chips! As full sized burgers they are flavorful enough to eat naked, or basic enough to top with sautéed mushrooms, yogurt/pepper sauce, or whatever else might delight you.

While they require several steps in the making, don’t be put off because the steps are easy. Additionally, these burgers are very fast cooking and only require browning because the ingredients are either precooked or purposely raw.

Makes 6 -8 burgers


2 cans of chick peas

1 cup cooked, short grain brown rice –

(add 1 cup of rice to 2 cups water boiled with vegetable bouillon, ¼ tsp. turmeric & 1 tsp coconut oil)

1 small onion, diced

16 oz. mixed mushrooms:

8-9 oz of shitakes, sliced very thinly & diced

& 1 medium sized portabella cap, whole

2-3 tsp. Oil for sautéing (coconut, sesame, sunflower, or olive)

1 ½ TBS finely grated fresh ginger

“2 ish” tsp. tamari

OPTIONAL – Hot chili oil to taste

1 medium carrot, finely grated

2 TBS chopped fresh parsley

1 TBS Tahini

1-2 cloves garlic, minced

1 heaping TBS Tamarind chutney

1 -2 TBS water to mix above into a paste (microwave water & ingredients for JUST 20 seconds to warm, then whisk well to mix into paste)

Optional- 2 TBS Toasted sesame seeds for topping & adding to the burger mash



1.Begin by cooking your rice. While it cooks:

2. Drain, rinse & mash chickpeas well, in a large mixing bowl. Set aside.

3. In a large heavy bottomed frying pan, saute onion with ginger until onion is softened & lightly browned, stirring often. Add to chickpeas in large mixing bowl.

4. In same fry pan, sauté finely chopped shitakes in oil & 1 tsp. tamari for 5 minutes on medium heat, until wilted, juicy & tender. Do not overcook. Set aside in a                medium sized bowl, cover with plate.

 5. Add a drop more oil to the same fry pan & coat whole portabella mushroom cap with the oil, stem side up. Drizzle tamari & DROP of oil onto gills of mushroom.              Cover pan for 2 minutes. Turn the mushroom over, sauté for only 3 minutes, covered. The mushroom is done when the juices are just releasing and it is beginning            to feel softened. DO NOT OVERCOOK! Place portabella  (with any juice) stem side DOWN, on top of shitake mushrooms and cover bowl with plate. Set aside.

6. Add 1 cup short grain rice and grated carrot mix to chickpeas. Mix & squish with (clean) hands. Set aside.

7. On a cutting board, cut the portabella mushroom into the thinnest shavings possible, by angling you knife almost horizontally, and then dice the shavings. Add to           the large mixing bowl along with the shitakes and ALL mushroom juices!

8. Prepare tahini/tamarind paste in measuring cup, heat, mix and add to large mixing bowl.

9. Add some sesame seeds if using.

10. Lightly oil a baking tray, spread oil evenly across the surface.

11. Now comes the fun! Mix & squish the mash or find a child to do it 😉

12. Taste the burger mash, add salt if desired. Time to shape the patties. Lightly wet you hands and shape to desired size.

13. Place on tray & refrigerate for 30 minutes.

14. Heat your large heavy bottomed fry pan with oil & sauté burgers. Time varies with size but a mini burger takes only 2-3 minutes per side, MAX. Flip lovingly,               remold if needed.

15. NOTE: If you are topping your burgers w/ sesame seeds, carefully sprinkle them onto burgers in pan.

16. EAT THEM slowly, after all that work!

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