Chicken and chickpea burgers

burger

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
500g ground chicken or turkey
1/2 finely chopped onion (any kind you like)
1 teaspoon kosher salt (or half if table salt)
Good few cranks teaspoon black pepper
1 tablespoon vegetable oil
6 slices cheese (any kind you like, optional)
6 toasted buns
Any other toppings (lettuce, tomato, mayo, ketchup)

Directions

Put the chickpeas in the bowl and mash with the potato masher (or fork) until chunky, with no whole chickpeas remaining.
Add the chicken, onion, salt, and pepper.
Mix until the mixture is homogeneous
Divide the mixture (it will be sticky) in the bowl into 6 even portions.
Wet your hands, then pick up one portion of the chickpea mixture and form it into a patty about 1cm wider than your buns.
Press the center of the patty to form a slight indentation; this will help keep the patty flat as it cooks.
Repeat to form the remaining patties
Put the fry pan on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the patties and cook until well browned on the first side, about 4 minutes.
Using the spatula, flip the patties and cook until the second side is browned and the center of each patty registers at least 73.9°C on the thermometer, another 3 to 4 minutes.
Put a patty on each bun and add toppings.

The following recipe comes from Kenji Lopez-Alt, when he was tasked with making a lower carbon impact burger.

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title:  "Chicken and chickpea burgers"
image: featured.webp
categories: [burger]
---

![](featured.webp)

## Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 500g ground chicken or turkey
- 1/2 finely chopped onion (any kind you like)
- 1 teaspoon kosher salt (or half if table salt)
- Good few cranks teaspoon black pepper
- 1 tablespoon vegetable oil
- 6 slices cheese (any kind you like, optional)
- 6 toasted buns
- Any other toppings (lettuce, tomato, mayo, ketchup)

## Directions
- Put the chickpeas in the bowl and mash with the potato masher (or fork) until chunky, with no whole chickpeas remaining.
- Add the chicken, onion, salt, and pepper.
- Mix until the mixture is homogeneous
- Divide the mixture (it will be sticky) in the bowl into 6 even portions.
- Wet your hands, then pick up one portion of the chickpea mixture and form it into a patty about 1cm wider than your buns. 
- Press the center of the patty to form a slight indentation; this will help keep the patty flat as it cooks.
- Repeat to form the remaining patties
- Put the fry pan on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the patties and cook until well browned on the first side, about 4 minutes. 
- Using the spatula, flip the patties and cook until the second side is browned and the center of each patty registers at least 73.9°C on the thermometer, another 3 to 4 minutes.
- Put a patty on each bun and add toppings.

The following recipe comes from Kenji Lopez-Alt, when he was tasked with making a lower carbon impact burger.