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Crispy Chick'n Bean Burger

  • Writer: wannabevegans
    wannabevegans
  • Dec 4, 2016
  • 3 min read

Another great recipe that can be made with garbanzo beans is the famous chick pea burger. Yes! you've heard it right, the oh so classic all around bean burger.

Crispy on the outside..tender on the inside, a mean combination worth to smother on. Some have compared the taste of this burger to chicken,

which is where the name chik'n (chickpea) originated from. One things for sure it can certainly fool you at first.

Giving up burgers was not an easy escape; coming from other side of the fence wherein lies the meat eaters. Finding an equivalent tasting burger made of plants was an ideal for us. And there comes nature..plants, versatile as can be. A handful of beans molded (by hand) into to a fast food- like burger, I mean what more can a vegan ask for (besides the obvious cruelty-free world).

When we first saw this recipe online, I knew instantly it was something we (we.. as me and my chef hubby) had to try. I must admit our first time making this was an adventure. Most recipes we sought out online needed the use of a food processor (we did not owe one at the time, still don't ), so we had to improvise. Like all adventures that began as an opposing challenge, the moment of victory comes right after completion. In this case we dove right into the burger once it was completed. Tasty, and smothering to the last bite. Might I add that avocado is its biggest complement.

Now lets get you cookin'

Check out the recipe below. Enjoy ;)

Crispy Chick'n Bean Burger

Cook Time: 10 min (fry) 30 min (bake)

Prep Time: 40 min (including boil time) + Cooling Time 15 -30 min

Total Time: 50 min (+)

Makes 6-8 medium size patties (shown in picture)

Ingredients:

1/2 cup of yellow onion

1/2 cup of green and red bell pepper mix

1/2 cup of homemade bread crumbs (made from whole wheat bread) or Gluten free bread crumbs

1 tsp of tahini paste

2 tbsp of olive oil

Seasonings:

1/2 tsp Salt

1/2 tsp Pepper

To avoid bulking minimize topping to 2.

Also its best to keep the amount of each topping under 1/2 cup.

Directions:

1. Rinse and drain chick peas from can, then set aside.

2. In a pot of hot boiling water, throw in beans to boil for 15 minutes to further soften.

3. While beans are boiling prep the added toppings: Finely dice red and green bell peppers into small cube sizes, amounting to about 1/2 cup altogether. The best way to get the right amount of bell peppers is to cut half of each red and green pepper, this should amount to about 1/2 cup if not more, all depending on the size of the bell pepper.

Finely dice 1 whole yellow onion, adding up to 1/2 cup, depending on the size.

4. In a large mixing bowl throw in boiled garbanzo beans and mash with fork until smooth (or close to).

5. Then, sprinkle salt and pepper over mashed beans, Mix, then, add in toppings (red and green bell peppers and onion), 1 tbsp of tahini paste, 2 tbsp of olive oil, 1/2 a cup of bread crumbs and flour.

6.Continue to mix ingredients until fully blended

7 .Take two tablespoon size full chunk of beans and mold into patty pieces. For extra crispiness roll once in flour before frying to coat.

Sizes are based on preference.

8. Cool in the freezer for 15-30 minutes

9. Fry for crispiness in non stick skillet, high heat with about a 3 tbsp (or less) of olive oil (or preferred plant-based oil) . Once hot lower heat down to medium-high setting. Fry patty for 4-5 minutes each side

Another great option is to bake it for a softer texture.

10. Bake for softness and texture

Preheat oven at 400.

Grease pan with oil (or vegan butter)

Bake patties at 375 degree for 15 min each

side.

11. Toast two buns, add desired garnish such as red onion, pickle, banana peppers etc.

I find that avocado is the perfect pair for this burger. The taste blends perfectly to your taste buds.

Too good to be true. I love it.

Squirt some condiments such vegan mayo, ketchup etc. And voila you have one scrumptious

burger.

12. Serve, Eat and

Enjoy

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