Log in o Sign up and enjoy ThermoRecipes

Chickpea and Zucchini Burgers

Vegetables48 minutes16 people75 calories
1/52/53/54/55/5 (993 votes)
Loading ...

By Mayra Fernandez Joglar

With these chickpea and zucchini burgers you will have a lunch or dinner of legumes and vegetables suitable for all the family.

They are a very good alternative to incorporate legumes and vegetables into the weekly menu of children and adults because it has a funniest presentation than other recipes.

In addition, we have accompanied these hamburgers with a yogurt and mint sauce that gives it freshness and that they are the ideal companion.

Chickpea and Zucchini Burgers

Print recipe
Save recipe
Please login to bookmark Close

With this recipe you will have an informal dish with legumes and vegetables for young and old.

Chickpea and Zucchini Burgers
  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 75
  • Rations: 16
  • Serving size: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the burgers:

  • 450 g of zucchini
  • 400 g of chickpeas
  • 50 g of fresh onion
  • 1 garlic clove
  • 1 level teaspoon (brown size) ground cumin
  • 1 sprig of parsley
  • 1 egg
  • 3 tablespoons (soup size) flour (see notes)
  • Sal Island
  • Pepper
  • Olive oil (for frying)

For the yogurt and mint sauce:

  • 1 unsweetened yogurt (Greek, regular or skimmed)
  • ½ clove of garlic
  • 1 pinch of salt
  • 1 pinch of sugar
  • ½ cup of mint leaves (or spearmint)

Preparation

  1. For the hamburgers:

    We put the clean and chopped zucchini in the glass. We bite it during 3 seconds, speed 5. We put it in a drainer and squeeze it to release all the liquid.
    Then we put it on a clean cloth or on several sheets of kitchen paper so that it finishes draining well.

  2. Without washing the glass, we put the clean fresh onion, the garlic and the clean and dry parsley leaves. We bite during 5 seconds, speed 5. We remove and reserve in a large bowl.

  3. Without washing the glass, add the cooked and well drained chickpeas. We grind them during 10 seconds, speed 5. Remove and reserve in the same bowl as the previous vegetables.

  4. Without washing the glass, add the egg, salt, cumin powder and pepper. We beat during 30 seconds, speed 3.

  5. We add the zucchini, the chopped vegetables, the chickpeas and half of the flour. We mix during 30 seconds, speed 5, left turn.

  6. We check the texture of the dough and, if necessary, we can add more flour.

    At this point we can follow the instructions in the section "Tips to get the perfect texture".

  7. Remove to the large bowl and let it rest in the fridge for about 30 minutes.

    We take the opportunity to prepare the yogurt and mint sauce.

  8. For the yogurt sauce:

    With the clean glass, put the garlic, salt, sugar and the clean and dry mint or spearmint leaves in the glass. We shred 6 seconds, speed 6.

    We lower the remains of the walls towards the blades and repeat the operation: 6 seconds, speed 6.

  9. We add the yogurt and mix 6 seconds, speed 2. We try and, if necessary, rectify the salt or sugar.

    We also remove and reserve in the refrigerator.

  10. To assemble the platter:

    After the resting time, we form 16 hamburgers of between 50 and 60 grams each and brown them in a pan with hot oil.

    When they are golden brown on both sides, we put them on a plate with kitchen paper to remove the excess fat.

  11. When we have all the hamburgers ready, we transfer them to a nice platter and serve them accompanied with the yogurt and mint sauce.

Notes

Any type of flour can be used in this recipe:

Do you want to know more about these chickpea and zucchini burgers?

It is not the first time we do vegetable burgers and we like them because they are easy recipes. You just have to chop the ingredients separately and then mix them with the beaten egg.

It is important remove the water from the zucchiniOtherwise the patties will be too soft and will spread out.

In addition, this recipe is very easy to adapt to a gluten-free diet since you can use flour of rice, chickpeas o of red lentil.

May do in advance and leave them in the fridge for a couple of days. I recommend that you wrap them individually in cling film so they don't get too dry and then put them in an airtight container.

I have not tried freeze them, so I can't tell you how they stay. If you have tried, leave us a comment with your experience.

Tricks to get a perfect texture

Perhaps the most interesting part is getting the right texture so that the burgers are just right.

To achieve it you can follow these tricks:

After doing point 6, take a tablespoon of the dough and try to form a ball:

  • If it forms well, the dough is ready.
  • If the dough is together but you can't shape it into a ball, it is too runny. Add a little more flour and mix again 30 seconds, speed 5, counterclockwise.
  • If the dough crumbles and you can't shape it because it breaks, it lacks a bit of moisture. Add a little water and mix again for 30 seconds, speed 5, turn to the left.

More information - Mushroom and cashew veggie burgers / Precooked rice flour / Toasted chickpea flour / Red lentil flour

Adapt this recipe to your Thermomix® model


Discover other recipes of: Celiac, Healthy food, Legumes, More than 3 years

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

      evap said
    ago 4 years

    It looks good!! You can substitute the egg for something else to make the recipe vegan. Thank you

    Reply to Evacp
         Mayra Fernandez Joglar said
      ago 4 years

      Hello:
      I have not tried to do it but I think the egg could be replaced by a mixture of flax and water. The mixture would be done in this way:
      60 g of water and 15 g of golden flax seeds. We crush the golden flax seeds programming 10 seconds, speed 8. We remove them to a bowl and add the water. Mix with a teaspoon and let it rest.
      Then you will only have to incorporate it into the recipe in step 4 as in the original recipe.

      If you dare to do it, tell us how it turned out, okay?

      Regards!

      Reply to Mayra Fernández Joglar
      manblame said
    ago 4 years

    Hello, I have a lot of chickpea flour, could I use it instead of chickpeas?
    And how much and how could I use it?
    Thank you very much for the recipes they are magnificent and they help me a lot

    Reply to Manblame