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Chickpea Burgers with Creamy Sriracha Sauce
Tyler Essary / TODAY
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Rating:
(40 rated)
Cook time:
Prep time:
Servings:
4

Burgers are an outdoor entertaining staple, but this meatless version makes beef seem a bit boring. These patties can be made ahead of time and frozen, which is perfect for quick cookout prep!

Technique tip: Don't over mix the ingredients in the food processor. The mixture should be like a rough paste, but not mushy or doughy.

Swap option: Swap out cornmeal or oatmeal for flour if you're looking to reduce gluten. You can also bake these instead of frying them for a lower-fat option.

Ingredients

  • Creamy Sriracha sauce

    • 4 tablespoons olive oil
    • 4 tablespoons plain, fat free Greek yogurt
    • 1 tablespoon Sriracha sauce
    • 2 tablespoons honey
    • 2 teaspoons apple cider vinegar
  • Chickpea Burgers

    • One 15.5-ounce can chickpeas
    • 2 cloves garlic, chopped
    • 1½ teaspoons cumin
    • 1/2 teaspoon crushed red pepper flakes
    • 2 teaspoons chopped cilantro
    • Salt and freshly ground black pepper
    • 1 medium carrot, peeled and grated
    • 1 large egg
    • 2 tablespoons all-purpose flour, to help bind the patties
    • Oil, for frying
  • To serve (optional)

    • Red onion slices
    • Tomato slices
    • Romaine lettuce
    • Pita bread

Preparation

For creamy Sriracha sauce:

Whisk all ingredients together until smooth. Use immediately or store in an air-tight container in the refrigerator up to one week.

For the burgers:

1. Drain and rinse the chickpeas (reserve the liquid) and put them into the food processor with garlic, cumin, pepper flakes, cilantro, salt and pepper. Slightly process to make a rough paste, then add the carrot, egg and a little bit of flour. Continue to process briefly until everything is evenly mixed but still chunky.

2. With your hands, form the mixture into four medium sized patties.

3. Heat a drizzle of oil in a frying pan over medium-high heat.

4. Fry each patty for 2-3 minutes on each side or until golden brown, then place them on a paper towel-lined plate to drain excess oil.

To serve:

Serve the burgers with slices of red onion, tomato and/or lettuce on pita. Then top with the creamy Sriracha sauce.

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Meal-prep recipes: Evette Rios uses chickpeas 3 ways

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