Chickpea Burgers with Pineapple Sauce

Chickpea Burgers with Pineapple Sauce Delicious vegetarian burger! Sandwich Chickpea Burgers with Pineapple Sauce Chickpea Burgers with Pineapple Sauce thumbnail Preparation Time: 10 minutes Total time: 20 minutes 4 Servings Ingredients: 1 can (20 oz.) DOLE® Crushed Pineapple, 1 tablespoon cornstarch, 2 teaspoons honey, 1 can (15 oz.) chickpeas, rinsed and drained, 1/2 cup brown rice, cooked, 1/4 cup fresh DOLE Cilantro, chopped, 1/4 cup DOLE Red Onion, chopped, 2 tablespoons crunchy or creamy peanut butter, 1 tablespoon all-purpose flour, 1 teaspoon ground cumin, 1/4 teaspoon salt, 1 teaspoon olive oil, 4 multigrain sandwich buns, 1 tomato, sliced, 4 lettuce leaves, Instructions: Step 1: Combine the pineapple, cornstarch and honey in a small saucepan over medium heat. Cook for 2-3 minutes until thick. Transfer mixture to a food processor or use an immersion blender and process until smooth. Refrigerate pineapple sauce leftovers and use a topping for pancakes, desserts or grilled poultry or fish dishes. Step 2: Combine ½ cup of the chickpeas and the rice in a large bowl. Mash together until chunky. Set aside. Step 3: Combine remaining chickpeas, cilantro, onion, peanut butter, flour, cumin and salt in a food processor and pulse a few times until mixture is smooth with a few chunky pieces still visible. Transfer mixture to bowl and stir with a fork, mashing lightly if necessary, until thoroughly combined. Shape mixture into 4 burgers. Step 4: Heat olive oil in a large nonstick skillet over medium heat. Cook burgers 5-7 minutes, turning halfway through. Serve on sandwich buns with tomato slices, lettuce and 1 tablespoon pineapple sauce on top of each burger.
Prep Time 10 minutes
Total Time 20 minutes
Difficulty 1.0 Easy
Calories Per Servings 500 Calories
Servings 4
Nutrition facts

About

Delicious vegetarian burger!

Ingredients 15

Ingredients

1 can (20 oz.) DOLE® Crushed Pineapple
1 tablespoon cornstarch
2 teaspoons honey
1 can (15 oz.) chickpeas, rinsed and drained
1/2 cup brown rice, cooked
1/4 cup fresh DOLE Cilantro, chopped
1/4 cup DOLE Red Onion, chopped
2 tablespoons crunchy or creamy peanut butter
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon olive oil
multigrain sandwich buns
tomato, sliced
lettuce leaves

Steps

STEP1
Ingredients

1 can (20 ounces) DOLE crushed pineapple
1 tablespoon cornstarch
2 teaspoons honey

Direction

Combine the pineapple, cornstarch and honey in a small saucepan over medium heat. Cook for 2-3 minutes until thick. Transfer mixture to a food processor or use an immersion blender and process until smooth. Refrigerate pineapple sauce leftovers and use a topping for pancakes, desserts or grilled poultry or fish dishes.

STEP2
Ingredients

1/2 cup chickpeas, rinsed and drained
1/2 cup cooked brown rice

Direction

Combine ½ cup of the chickpeas and the rice in a large bowl. Mash together until chunky. Set aside.

STEP3
Ingredients

Remaining chickpeas, rinsed and drained
¼ cup DOLE cilantro
¼ cup coarsely chopped DOLE red onion
2 tablespoons creamy or chunky peanut butter
1 tablespoon all-purpose flour
1 teaspoon ground cumin
¼ teaspoon salt

Direction

Combine remaining chickpeas, cilantro, onion, peanut butter, flour, cumin and salt in a food processor and pulse a few times until mixture is smooth with a few chunky pieces still visible. Transfer mixture to bowl and stir with a fork, mashing lightly if necessary, until thoroughly combined. Shape mixture into 4 burgers.

STEP4
Ingredients

teaspoon olive oil
tomato, sliced
4 leaves lettuce
4 multigrain sandwich buns

Direction

Heat olive oil in a large nonstick skillet over medium heat. Cook burgers 5-7 minutes, turning halfway through. Serve on sandwich buns with tomato slices, lettuce and 1 tablespoon pineapple sauce on top of each burger.

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