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Chickpea Burgers with Pineapple Sauce

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Total Time (minutes)
20
Difficulty
1
Servings
4
Ingredients
15
Total Prep Time: 10 minutes
Calories Per Serving: 500
Nutrients

Nutrition Facts

Serving Size 384g

Amount per serving
Calories 500 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 4.5 g %
Cholesterol 0 mg 0 %
Sodium 390 mg 16 %
Potassium 560 mg 16 %
Carbohydrate 85 g 28 %
Fiber 14 g 56 %
Sugars 31 g
Protein 18 g
Vitamin A 20 %
Vitamin C 100 %
Calcium 15 %
Iron 35 %
Vitamin E 8 %
Vitamin K 25 %
Thiamin 25 %
Riboflavin 15 %
Niacin 20 %
Vitamin B6 15 %
Folate 60 %
Vitamin B12 0 %
Biotin 4 %
Pantothenic Acid 8 %
Phosphorus 30 %
Iodine 0 %
Magnesium 25 %
Zinc 15 %
Selenium 30 %
Copper 30 %
Manganese 100 %
Chromium 0 %
Molybdenum 110 %
Chloride 2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Delicious vegetarian burger!

Ingredients

For the Pineapple Sauce:
  • 1 can (20 ounces) DOLE® Crushed Pineapple
  • 1 tablespoon cornstarch
  • 2 teaspoons honey
For the Burgers:
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup cooked brown rice
  • 1/4 cup DOLE Cilantro
  • 1/4 cup coarsely chopped DOLE Red Onion
  • 2 tablespoons creamy or chunky peanut butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • tomato, sliced
  • 4 DOLE Lettuce leaves
  • 4 multi-grain sandwich buns

Directions

  1. To make the Pineapple Sauce:

    Combine the pineapple, cornstarch and honey in a small saucepan over medium heat. Cook for 2 to 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.

  2. To make the burgers:

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

  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 large bowl, add the reserved chickpea-rice mixture, and stir with a fork, mashing lightly if necessary, until thoroughly combined. Shape mixture into 4 burgers.

  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.
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Chickpea Burgers with Pineapple Sauce Delicious vegetarian burger! Prep Time: Cook time: Serves: 4
Nutrition facts: 500 Calories, 11 grams fat
Ingredients: For the Pineapple Sauce: 1 can (20 ounces) DOLE® Crushed Pineapple, 1 tablespoon cornstarch, 2 teaspoons honey, For the Burgers: 1 can (15 ounces) chickpeas, rinsed and drained, 1/2 cup cooked brown rice, 1/4 cup DOLE Cilantro, 1/4 cup coarsely chopped DOLE Red Onion, 2 tablespoons creamy or chunky peanut butter, 1 tablespoon all-purpose flour, 1 teaspoon ground cumin, 1/4 teaspoon salt, 1 teaspoon olive oil, tomato, sliced, 4 DOLE Lettuce leaves, 4 multi-grain sandwich buns, Directions:
To make the Pineapple Sauce:

Combine the pineapple, cornstarch and honey in a small saucepan over medium heat. Cook for 2 to 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.

To make the burgers:

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

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 large bowl, add the reserved chickpea-rice mixture, and stir with a fork, mashing lightly if necessary, until thoroughly combined. Shape mixture into 4 burgers.

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.