Chickpea Spinach Burger Recipe

Chickpeas: These are small, round beans that add protein and a creamy texture to the burger.

Spinach: Fresh leafy greens that bring color, nutrients, and a mild flavor.

Onion: Adds a bit of sharpness and sweetness when cooked.

Garlic: Gives a strong, savory taste that makes the burger more flavorful.

Cumin: A warm spice that adds earthiness and depth.

Paprika: A mild spice that adds color and a subtle smoky flavor.

Breadcrumbs: Helps hold the burger together and adds texture.

Olive oil: Used for cooking the patties and adds a fruity richness.

Salt and pepper: Basic seasonings to bring out all the flavors.

One of the most helpful moves in this Chickpea Spinach Burger Recipe is how to get the right texture when you pulse the chickpeas, spinach, onion, garlic, and spices in the food processor. You want the mixture to be well mixed but still a little chunky—not completely smooth like a paste. Here’s how to do it step by step:

1. Add the chickpeas, chopped spinach, finely chopped onion, minced garlic, cumin, and paprika to your food processor.
2. Instead of holding the button down, press the pulse button in short bursts. This means you press it for a second or two, then stop, then press again.
3. After a few pulses, open the lid and check the texture. You want to see small pieces still there, not a mush.
4. If it looks too chunky, pulse a few more times. If it’s too smooth, stop pulsing and move on.

Doing this makes cooking smoother because the patties will hold together better when you add the breadcrumbs. If the mixture is too smooth, the patties can fall apart while cooking. If it’s too chunky, they might not stick well and can crumble. Getting this balance means your burgers will be firm but still have a nice bite and texture.

When I first tried this recipe, I made the mistake of blending everything too much. My patties ended up more like a paste and fell apart in the pan. Now, I always pulse carefully and check often. Also, if you don’t have a food processor, you can mash the chickpeas with a fork and finely chop the spinach and onion by hand. It takes a bit longer but works just as well!

This little trick makes a big difference in how your burgers turn out, and it’s pretty fun to watch the mixture change as you pulse. Give it a try!

• chickpeas - Substitute with white beans: White beans have a similar texture and mild flavor that works well in veggie burgers.

• spinach - Substitute with kale: Kale provides a similar nutrient profile and slightly more robust flavor.

• onion - Substitute with shallots: Shallots offer a milder, sweeter taste that can complement the other ingredients.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• cumin - Substitute with coriander: Coriander has a slightly citrusy flavor that can add a different but pleasant note to the burger.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and a similar smoky flavor.

• breadcrumbs - Substitute with oat flour: Oat flour can help bind the ingredients together while keeping the recipe gluten-free.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and depth to the flavor profile.

• Allow the chickpea spinach burgers to cool completely before storing. This prevents condensation, which can make the patties soggy.
• Place the cooled patties in an airtight container. If stacking, separate each patty with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 4 days. This keeps the burgers fresh and ready for a quick meal.
• For longer storage, wrap each patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped patties in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Freeze the patties for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat the thawed patties in a skillet over medium heat for 3-4 minutes on each side, or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chickpea spinach burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, flipping halfway through, until heated thoroughly.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the burgers in the skillet and cover with a lid. Cook for 3-4 minutes on each side, or until they are heated through and have a nice, crispy exterior.

• Microwave Method: Place the burgers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Be cautious not to overheat, as this can make them dry.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chickpea spinach burgers in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are warmed through and slightly crispy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the burgers on the toaster oven tray and cover them with aluminum foil. Heat for 10-12 minutes, flipping halfway through, until they are hot and ready to enjoy.

• Food processor: Used to combine chickpeas, spinach, onion, garlic, cumin, and paprika into a well-mixed but slightly chunky texture.

• Mixing bowl: Needed to transfer the processed mixture and stir in the breadcrumbs, as well as to season with salt and pepper.

• Skillet: Used to cook the patties, heating the olive oil over medium heat.

• Spatula: Essential for flipping the patties in the skillet to ensure they cook evenly on both sides.

• Measuring spoons: Required to measure out the cumin, paprika, and olive oil accurately.

• Measuring cup: Used to measure the breadcrumbs.

• Knife: Needed to finely chop the onion and to mince the garlic.

• Cutting board: Provides a surface for chopping the onion and mincing the garlic.

• Can opener: Used to open the can of chickpeas.

• Colander: Necessary for draining and rinsing the chickpeas.

• Wooden spoon: Useful for stirring the mixture in the bowl.