It’s definitely that “Burger” time of the year. We are all looking forward to quick, fast and delicious meals that can ease the transition from the end of summer to back to school. Vacations are winding down, kids are choosing backpacks and deciding just how they are going to make it through to winter break. So instead of making the same ole boring burgers, we wanted to share a healthy and delicious alternative…Burgers made with chickpeas that are meaty-good without the meat!
Speaking of good for you, the cilantro contains high levels of antioxidants and acts as a digestive aid. It has also demonstrated the ability to detoxify heavy metals. This flavorful herb also helps prevent urinary tract infections and has antibacterial effects on bacteria and fungi.
This recipe makes a lot of burgers, so make sure to cook all of them, and then package them up and put them in the freezer for meals-to-go later on. Its so much fun to have a yummy burger already done, to plop in the bun and enjoy!
This humble backyard herb provides:
15% of folates,
11% of vitamin B-6 (pyridoxine),
45% of vitamin C,
225% of vitamin A,
258% of vitamin K,
22% of iron and
18% of manganese
Make sure you use the stems as well as the leaves of the cilantro, the health and TASTE benefits live in both parts. In many Asian cultures they use only the stems and roots of the cilantro, because they consider the leaves the least fragrant part of the plant.
Chickpea Sliders
- 2 Cans (15 Oz) Chickpeas, Rinsed and Drained
- 4 Green Onions, Chopped
- ½ Cup Shredded Carrots
- 2 Large Eggs
- ¼ Cup Whole Wheat Flour or *Chickpea or Brown Rice Flour
- 3 TB Chopped Cilantro
- 2 Tsp Smoked Paprika
- ½ Tsp Sea Salt
- 2 – 3 TB Extra Virgin Olive Oil
- 12 Whole Wheat Slider Buns
- Shredded Napa Cabbage and Tomato Slices
- Dijon Mustard
Step One Place the chickpeas, scallions, carrots, eggs, flour, cilantro, paprika and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Form into 6 burgers and place in the fridge for at least 30 minutes.
Step Two Heat the oil in a large sauté pan over medium-high heat. Add the burgers and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, about 2 minutes more.
Step Three To serve, top the sliders with Napa cabbage and a juicy fat tomato slice and a squirt of Dijon mustard..
*You can easily make this burger Gluten Free by using Chickpea or Brown Rice Flour instead of Whole Wheat. Serve in Bibb Lettuce Leaves or a Gluten Free Roll.