Vegetarian Chickpea Burgers


  • One can chickpeas (15 ounces), rinsed and drained
  • One can diced green chilies (4 ounces)
  • 2/3 cup packed flat leaf parsley leaves
  • 2/3 cup breadcrumbs
  • Salt and pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 4 thin slices cheddar cheese
  • 4 hamburger buns
  • Dijon mustard, ketchup or mayonnaise, for serving


In a food processor, pulse the chickpeas, green chilies and parsley until finely chopped. Transfer the mixture to a medium bowl and stir in the breadcrumbs and salt and pepper, to taste. Stir in the egg and form the mixture into four patties, each about 2/3-inch thick.

In a large skillet or grill pan, heat the vegetable oil over medium-low heat. Cook the burgers for four minutes, then flip and cook them 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 mustard, ketchup or mayonnaise.

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