Chickpea & Spinach Veggie Burger (Light & Golden in 14 Mins)
No more rubbery veggie burgers! This homemade version with chickpeas and spinach stays tender inside but develops a delicious crust thanks to convection cooking. A healthy, protein-packed, light main.
Chickpea & Spinach Veggie Burger (Light & Golden in 14 Mins)
No more rubbery veggie burgers! This homemade version with chickpeas and spinach stays tender inside but develops a delicious crust thanks to convection cooking. A healthy, protein-packed, light main.
Ingredients
- 14 oz (397g) pre-cooked chickpeas, thoroughly drained
- 5 oz (142g) fresh spinach, sautéed and moisture-extracted
- 1.5 oz (43g) rustic breadcrumbs
- 1 whole egg (or 2 tablespoons starch for vegan preparation)
- 0.07 oz (2g) cumin and 0.07 oz (2g) sweet paprika
- Salt, pepper, and non-stick cooking spray
Instructions
Combine chickpeas, thoroughly squeezed spinach, spices, salt, pepper, and egg in a blender or food processor.
Process until a moldable, rustic-textured mixture is achieved; avoid over-processing.
Transfer the mixture to a bowl, incorporate breadcrumbs, and knead. Form into four large patties using dampened hands.
Lightly coat the cooking appliance basket with non-stick spray. Arrange patties within the basket and lightly spray their surfaces.
Cook at 355°F (179°C) for 14 minutes, carefully turning patties midway through the cooking cycle.
Nutrition Facts
Amount per 1 servingChef's Tip
"Thoroughly extract moisture from the spinach prior to blending. Residual water content will compromise mixture consistency, hindering patty formation."