Chickpea and Artichoke Burgers

39min prep 20min cook 19min  |  Created by: Emily Wilson

This is a flavor-packed veggie burger alternative. It's crispy on the outside, tender on the inside and delivers rich Mediterranean flavors.

Ingredients

  • Alfalfa Sprouts (1 Cup)

  • Cucumber (1)

  • Fresh Lemon Juice (1 Tablespoon)

  • Fresh Oregano (2 Tablespoons)

  • Garlic (2 Cloves)

  • Feta Cheese, Crumbled (1 Cup)

  • Mini Pita Pockets, 4" (4)

  • Artichoke Hearts, Canned In Water (1 (14 Ounces each))

  • Chickpeas, Canned (2 (14 Ounces each))

  • Black Pepper

  • Kosher Salt

  • Panko Breadcrumbs (1 Cup)

  • Extra Virgin Olive Oil (3 Tablespoons)

  • Mayonnaise (4 Tablespoons)

Equipment

  • Food Processor

  • Stove Top

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Saute Pan, Large

  • Spatula

Notes

  1. Preparing the burgers takes the most time in this recipe. Do this in advance, then just pan-sear them when you want to eat.

    Panko breadcrumbs are a bit crunchier, so they lend a great texture to the burger. However, regular breadcrumbs would work just as well.

    These burgers are a bit more fragile than your traditional burger, so handle with care.
     

Prep Steps

  • 1

    Prepare a food processor with the blade attachment.

  • 2

    Smash the garlic under the side of your chef's knife to remove the peel. Place the garlic in the bowl of the food processor.
    Garlic

  • 3

    Pick oregano leaves off the stems to measure the indicated amount. Add to the food processor. Turn on the blade to finely chop the garlic and oregano.
    Fresh Oregano

  • 4

    Strain the chickpeas through a colander. Rinse under cold water until the water runs clear and chickpeas feel clean, then add to the food processor.
    Chickpeas, Canned

  • 5

    Strain the liquid from the can of artichoke hearts. Roughly chop, then add to the food processor along with the olive oil and lemon juice. Season the mixture with salt and pepper, then process until mixture is almost smooth with some chunks of chickpeas remaining. Scrape down the sides as necessary.
    Artichoke Hearts, Canned In WaterKosher SaltBlack PepperExtra Virgin Olive OilFresh Lemon Juice

  • 6

    Pour the chickpea mixture into a large mixing bowl. Check seasoning, and add more salt and pepper if necessary. Fold in the crumbled feta cheese and the indicated amount of panko breadcrumbs.
    Feta Cheese, CrumbledKosher SaltBlack PepperPanko Breadcrumbs

  • 7

    Divide the chickpea mixture into equal portions, about 5 ounces each. Shape them into patties about 1/2-3/4 inch thick, and similar in width to the pita pockets you are using so you get a patty that fits the "bun."

  • 8

    Sprinkle the remaining panko into a shallow dish or on a small plate. Take each patty and press it into the panko so it adheres on both sides.
    Panko Breadcrumbs

  • 9

    Carefully run the blade of your knife around the edges of each pita pocket, then gently separate the top from the bottom.
    Mini Pita Pockets, 4

  • 10

    Slice the cucumber into 1/8 inch thick rounds, about 4 pieces per burger.
    Cucumber

Cook Steps

  • 11

    Heat a large saute pan over medium heat. Add olive oil and warm.
    Extra Virgin Olive Oil

  • 12

    Once oil is warm, add the patties. Oil should sizzle when you add the burgers. Cook until golden brown, then flip and cook until golden brown on the other side, about 8-12 minutes total. If pan becomes dry as the burgers cook, add a little more olive oil.
    Extra Virgin Olive Oil

  • 13

    Build the burgers by spreading mayonnaise on the inside of both pita halves. Pile sprouts on the bottom half along with 4 cucumber slices, then place a burger on top. Finish with the other pita half.
    Alfalfa SproutsMini Pita Pockets, 4CucumberMayonnaise

  • 14

    Transfer the chickpea and artichoke burgers to dinner plates or a serving platter. Ready to eat!

Produce

  • Alfalfa Sprouts (1 Cup)

  • Cucumber (1)

  • Fresh Lemon Juice (1 Tablespoon)

  • Fresh Oregano (2 Tablespoons)

  • Garlic (2 Cloves)

Cheese & Lunchmeat

  • Feta Cheese, Crumbled (1 Cup)

Bread & Bakery

  • Mini Pita Pockets, 4" (4)

Canned Goods, Soups & Mixes

  • Artichoke Hearts, Canned In Water (1 (14 Ounces each))

  • Chickpeas, Canned (2 (14 Ounces each))

Spice & Baking

  • Black Pepper

  • Kosher Salt

  • Panko Breadcrumbs (1 Cup)

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (3 Tablespoons)

  • Mayonnaise (4 Tablespoons)

Appliances

  • Food Processor

  • Stove Top

Cooking Equipment

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Saute Pan, Large

  • Spatula

Prep Steps

  • 1

    Prepare a food processor with the blade attachment.

  • 2

    Smash the garlic under the side of your chef's knife to remove the peel. Place the garlic in the bowl of the food processor.
    Garlic

  • 3

    Pick oregano leaves off the stems to measure the indicated amount. Add to the food processor. Turn on the blade to finely chop the garlic and oregano.
    Fresh Oregano

  • 4

    Strain the chickpeas through a colander. Rinse under cold water until the water runs clear and chickpeas feel clean, then add to the food processor.
    Chickpeas, Canned

  • 5

    Strain the liquid from the can of artichoke hearts. Roughly chop, then add to the food processor along with the olive oil and lemon juice. Season the mixture with salt and pepper, then process until mixture is almost smooth with some chunks of chickpeas remaining. Scrape down the sides as necessary.
    Artichoke Hearts, Canned In WaterKosher SaltBlack PepperExtra Virgin Olive OilFresh Lemon Juice

  • 6

    Pour the chickpea mixture into a large mixing bowl. Check seasoning, and add more salt and pepper if necessary. Fold in the crumbled feta cheese and the indicated amount of panko breadcrumbs.
    Feta Cheese, CrumbledKosher SaltBlack PepperPanko Breadcrumbs

  • 7

    Divide the chickpea mixture into equal portions, about 5 ounces each. Shape them into patties about 1/2-3/4 inch thick, and similar in width to the pita pockets you are using so you get a patty that fits the "bun."

  • 8

    Sprinkle the remaining panko into a shallow dish or on a small plate. Take each patty and press it into the panko so it adheres on both sides.
    Panko Breadcrumbs

  • 9

    Carefully run the blade of your knife around the edges of each pita pocket, then gently separate the top from the bottom.
    Mini Pita Pockets, 4

  • 10

    Slice the cucumber into 1/8 inch thick rounds, about 4 pieces per burger.
    Cucumber

Cook Steps

  • 11

    Heat a large saute pan over medium heat. Add olive oil and warm.
    Extra Virgin Olive Oil

  • 12

    Once oil is warm, add the patties. Oil should sizzle when you add the burgers. Cook until golden brown, then flip and cook until golden brown on the other side, about 8-12 minutes total. If pan becomes dry as the burgers cook, add a little more olive oil.
    Extra Virgin Olive Oil

  • 13

    Build the burgers by spreading mayonnaise on the inside of both pita halves. Pile sprouts on the bottom half along with 4 cucumber slices, then place a burger on top. Finish with the other pita half.
    Alfalfa SproutsMini Pita Pockets, 4CucumberMayonnaise

  • 14

    Transfer the chickpea and artichoke burgers to dinner plates or a serving platter. Ready to eat!

Chickpea and Artichoke Burgers

39min prep: 20min cook: 19min

This is a flavor-packed veggie burger alternative. It's crispy on the outside, tender on the inside and delivers rich Mediterranean flavors.

Notes:
  1. Preparing the burgers takes the most time in this recipe. Do this in advance, then just pan-sear them when you want to eat.

    Panko breadcrumbs are a bit crunchier, so they lend a great texture to the burger. However, regular breadcrumbs would work just as well.

    These burgers are a bit more fragile than your traditional burger, so handle with care.
     

Ingredients

Produce

  • Alfalfa Sprouts (1 Cup)
  • Cucumber (1)
  • Fresh Lemon Juice (1 Tablespoon)
  • Fresh Oregano (2 Tablespoons)
  • Garlic (2 Cloves)

Cheese & Lunchmeat

  • Feta Cheese, Crumbled (1 Cup)

Bread & Bakery

  • Mini Pita Pockets, 4" (4)

Canned Goods, Soups & Mixes

  • Artichoke Hearts, Canned In Water (1 (14 Ounces each))
  • Chickpeas, Canned (2 (14 Ounces each))

Spice & Baking

  • Black Pepper
  • Kosher Salt
  • Panko Breadcrumbs (1 Cup)

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (3 Tablespoons)
  • Mayonnaise (4 Tablespoons)

Equipment

Appliances

  • Food Processor
  • Stove Top

Cooking Equipment

  • Can Opener
  • Chef's Knife
  • Colander
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Saute Pan, Large
  • Spatula

Prep Steps

  1. Prepare a food processor with the blade attachment.

  2. Smash the garlic under the side of your chef's knife to remove the peel. Place the garlic in the bowl of the food processor.

  3. Pick oregano leaves off the stems to measure the indicated amount. Add to the food processor. Turn on the blade to finely chop the garlic and oregano.

  4. Strain the chickpeas through a colander. Rinse under cold water until the water runs clear and chickpeas feel clean, then add to the food processor.

  5. Strain the liquid from the can of artichoke hearts. Roughly chop, then add to the food processor along with the olive oil and lemon juice. Season the mixture with salt and pepper, then process until mixture is almost smooth with some chunks of chickpeas remaining. Scrape down the sides as necessary.

  6. Pour the chickpea mixture into a large mixing bowl. Check seasoning, and add more salt and pepper if necessary. Fold in the crumbled feta cheese and the indicated amount of panko breadcrumbs.

  7. Divide the chickpea mixture into equal portions, about 5 ounces each. Shape them into patties about 1/2-3/4 inch thick, and similar in width to the pita pockets you are using so you get a patty that fits the "bun."

  8. Sprinkle the remaining panko into a shallow dish or on a small plate. Take each patty and press it into the panko so it adheres on both sides.

  9. Carefully run the blade of your knife around the edges of each pita pocket, then gently separate the top from the bottom.

  10. Slice the cucumber into 1/8 inch thick rounds, about 4 pieces per burger.


Cook Steps

  1. Heat a large saute pan over medium heat. Add olive oil and warm.

  2. Once oil is warm, add the patties. Oil should sizzle when you add the burgers. Cook until golden brown, then flip and cook until golden brown on the other side, about 8-12 minutes total. If pan becomes dry as the burgers cook, add a little more olive oil.

  3. Build the burgers by spreading mayonnaise on the inside of both pita halves. Pile sprouts on the bottom half along with 4 cucumber slices, then place a burger on top. Finish with the other pita half.

  4. Transfer the chickpea and artichoke burgers to dinner plates or a serving platter. Ready to eat!

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