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Chickpea Burgers with Pineapple Sauce

Delicious vegetarian burger!
20 Minutes Total time 10 Minutes Prep time 10 Minutes Cook Time 500 Calories 4 Servings


For the Pineapple Sauce: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


  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.
Vegetarian Dinner Mains

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