Ceci Burgers

Chickpea Burgers
Prep time
Cook time
Total time
Most people know them as garbanzo beans or chickpeas, but growing up in my Italian family 'Ceci Beans' was the only term we ever used. (Pronounced chay-chee) This has always been a favorite food and I'm always looking for new ways to add them to our plate. A golden crisp crust on the outside but soft and creamy on the inside - with a decidedly Tuscan flavor profile going on. Delicious served with a tender spinach and ripe tomato salad. If you dont dig eating vegetarian, these make a really good side dish for grilled steak!
  • One 15-ounce can chickpeas or garbanzo beans, well drained
  • 1 egg
  • 3 finely chopped scallions
  • 1 garlic clove, minced
  • 1 teaspoon Gourmet Garden Chile Pepper blend (fresh herb in tubes in produce section) or use half of a roasted red pepper from a jar, finely diced
  • 1 teaspoon Gourmet Garden Italian Blend (or use ¼ teaspoon each dried basil and dried rosemary)
  • ⅓ cup Progresso Italian or Panko bread crumbs
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  1. Place the chick peas in a medium shallow bowl and mash with a fork until crumbly but leaving some texture. Blend in the egg, scallions, garlic, red pepper blend, Italian herb blend, breadcrumbs, salt and pepper.
  2. Measure out about ⅓ cup of mixture and form into small thick patty. Do not flatten out or burgers will be dry. I use a small doughnut cutter to mold my burgers.
  3. Heat the oil in a nonstick skillet over medium heat.
  4. Gently cook both sides until golden brown.
Nutrition Information
Serving size: Makes 6 burgers

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