Mesquite Chickpea Burger with Grilled Corn Topping

Name: Mesquite Chickpea Burger with Grilled Corn Topping
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 1 medium sweet potato; 1/2 cup quick-cooking oats; 1 can (15 ounces) chickpeas, drained and rinsed; 1 cup grated zucchini; 1/4 cup chopped fresh cilantro; 3 tablespoons McCormick® Grill Mates® Mesquite Seasoning; 2 tablespoons packed brown sugar; Oil; 6 leaves Tuscan kale, washed well, thick stems removed; 6 slices heirloom tomato; 3 white pita breads, toasted and halved {whole wheat pita breads, toasted and halved}; 2 ears fresh sweet corn, husks and silk strands removed; 1/4 cup mayonnaise; 2 tablespoons crumbled queso fresco {crumbled cotija cheese}; 1 tablespoon finely chopped fresh cilantro; 1 tablespoon lime juice; 1/4 teaspoon McCormick® Garlic Powder; 1/4 teaspoon McCormick® Ground Cumin

By: McCormick Kitchens

Made With:

This chickpea burger recipe creates the ultimate meatless meal. Rubbed with mesquite seasoning, It's packed with on-point smokiness. Throw your chickpea burgers on the grill, then tuck the patties into pita bread. Dress with grilled kale, heirloom tomato and creamy grilled corn topping. These "chicken" chickpea burgers are over-the-top tasty!

Recipe Info

Prep Time:

30m
Cook Time:

25m
Ingredients:

18
Servings:

6
User Rating:

Ingredients

Chickpea Burgers
1 medium sweet potato
1/2 cup quick-cooking oats
1 can (15 ounces) chickpeas, drained and rinsed
1 cup grated zucchini
1/4 cup chopped fresh cilantro
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons packed brown sugar
Oil
6 leaves Tuscan kale, washed well, thick stems removed
6 slices heirloom tomato
3 white pita breads, toasted and halved - Substituteswhole wheat pita breads, toasted and halved
Grilled Corn Topping
2 ears fresh sweet corn, husks and silk strands removed
1/4 cup mayonnaise
2 tablespoons crumbled queso fresco - Substitutescrumbled cotija cheese
1 tablespoon finely chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Ground Cumin

Nutrition Information

(per serving)

Calories 337
Carbohydrates 54 g
Cholesterol 3 mg
Fiber 8 g
Protein 10 g
Sodium 809 mg
Total Fat 9 g

Key products

McCormick® Grill Mates® Mesquite Seasoning, 2.5 oz

$5.95

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Ground Cumin, 1.5 oz

$5.49

Unit price: per

Instructions

For the Chickpea Burgers, pierce sweet potato twice with a fork so excess steam can escape while cooking. Microwave on HIGH 5 to 10 minutes or until tender, turning potato over halfway through cooking. Let stand 5 minutes or until cool enough to handle. Remove skin from potato.
Place oats in food processor; cover. Process until finely ground. Add sweet potato and chickpeas; cover. Process until smooth, scraping down sides as necessary. Transfer to large bowl. Add zucchini and cilantro; mix well. Form mixture into 6 patties. Refrigerate 1 hour.
Meanwhile, for the 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 while finishing burgers.
Brush both sides of chickpea patties lightly with oil. Mix Mesquite 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.
Serve burgers in pita breads with grilled kale, tomato slices and Grilled Corn Topping.