Mojito Lime Chickpea & Grilled Corn Burger
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Print Recipe
Print Recipe |
Chickpeas and sweet potato make up this burger – the ultimate in meatless mains. Rubbed with Mojito Lime seasoning, it’s packed with on-point flavors of summer. Tuck grilled patties into pita bread and dress with grilled kale, heirloom tomato and creamy grilled corn topping. Over-the-top tasty!
Chickpeas and sweet potato make up this burger – the ultimate in meatless mains. Rubbed with Mojito Lime seasoning, it’s packed with on-point flavors of summer. Tuck grilled patties into pita bread and dress with grilled kale, heirloom tomato and creamy grilled corn topping. Over-the-top tasty!
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- Chickpea Patty
- 1 ea sweet potato (or yam) medium-size
- 1 cup quick cooking oats
- 1 can chickpeas (garbanzo beans) drained, rinsed
- 1 cup zucchini fresh, grated
- 1/4 cup cilantro fresh, picked, chopped
- 2 Tbsp GRILL MATES® Mojito Lime Seasoning divided
- 1 Tbsp dark brown sugar
- vegetable oil as needed for grilling
- Grilled Corn Topping
- 2 ea sweet corn fresh, husked, silt removed
- 1/4 cup mayonnaise
- 2 Tbsp queso fresco crumbled
- 1 Tbsp cilantro fresh, finely chopped
- 1 Tbsp lime juice fresh, squeezed
- 1/4 tsp MCCORMICK CULINARY® garlic powder
- 1/4 tsp MCCORMICK CULINARY® ground cumin
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
Chickpea Patty
- Preheat oven to 400°F.
- Slice sweet potatoes in half lengthwise, and place cut side down on a foil lined sheet tray. Bake until fork tender, about 20 minutes.
- Place oats, sweet potato and chickpeas in the bowl of a food processor; cover. Process until coarsely ground. Transfer to a large bowl.
- Grate the zucchini and place in a cloth or paper towel to squeeze some of the liquid out.
- Add zucchini, cilantro, and 1 Tbsp Mojito Lime Seasoning to the chickpea patty mix; gently fold into the mixture. Form mix into 6 patties. Refrigerate 1 hour.
- Brush both sides of chickpea patties lightly with oil. Mix remaining 1 Tbsp Mojito Lime Seasoning and brown sugar in small bowl. Coat surface of each patty evenly with the rub mixture. Grill chickpea burgers over medium-high heat about 3 minutes per side or until burgers are golden brown with grill marks and heated through. Grill kale leaves until lightly wilted.
Grilled Corn Topping
- Grill corn over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally. Cool slightly. Cut corn kernels off cob. Mix corn kernels and remaining Corn Topping ingredients in medium bowl. Cover. Set aside.
- Serve patties in pita breads with grilled kale, tomato slices and grilled corn topping.
Recipe Notes
Recipe courtesy of our partners at McCormick.
Nutrition Facts
| Calories | 320kcal |
| Total FatSaturated FatTrans Fat | 11g1.5g0g |
| Cholesterol | 5mg |
| Sodium | 620mg |
| Total CarbDietary FiberSugars | 50g6g8g |
| Protein | 10g |
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Recipe Notes Recipe courtesy of our partners at McCormick. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.