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Chickpea Burgers with Cilantro Potatoes

Chickpea Burgers with Cilantro Potatoes I was looking for a nice tight burger consistency, so I could try out my new burger press. This worked very well as long as I oiled the press. The combination of this meaty burger with the creamy Yukon Gold potatoes is a winner.

Serves 4.



  • 4 Yukon Gold potatoes
  • 1 tsp sea salt
  • 1/3 c minced cilantro
  • 2 Tbsp margarine or butter

Chickpea Burgers:

  • 1 1/2 c chickpeas, cooked and drained
  • 1/2 Anaheim pepper, roasted
  • 2 cloves garlic, minced
  • 1/2 c toasted bread crumbs
  • 1 egg
  • 1/3 c cilantro, minced
  • 1 tsp dry basil
  • 1/2 tsp dry oregano
  • 1/2 tsp salt
  • 2 Tbsp olive oil



  1. Scrub and cut unpeeled potatoes into one inch chunks.
  2. Place in a medium saucepan with a tight lid.
  3. Sprinkle in the salt and bring to a simmer over medium high; turn heat to low and cover.
  4. Simmer for 15 minutes.
  5. Drain and add in the cilantro and margarine.

Chickpea Burgers:

  1. Add all ingredients except the olive oil to a food processor and process until well-incorporated but not completely smooth.
  2. Form into burgers (7-8) with oiled hands, or oil a burger press and make molded burgers.
  3. In a large heavy skillet over medium low, heat the olive oil and fry the burgers undisturbed for about 5 minutes.
  4. Turn once and fry another 3 minutes.
  5. Serve with Thousand Island dressing or tartar sauce.

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