Photo credit: www.epicurious.com
Step 1
Begin by cutting out 11 small squares of parchment paper, each measuring approximately 5 inches by 5 inches, and set them aside. In a small bowl, combine ½ medium red onion, thinly sliced, 3 tablespoons of white wine vinegar, and a pinch of kosher salt. Allow this mixture to marinate until you are ready to serve.
Step 2
In a food processor, combine ½ medium red onion, chopped coarsely, 2 cloves of garlic, grated finely, 1 jalapeño, chopped coarsely, 1 cup of assorted tender herbs (like parsley and/or cilantro), 1 teaspoon of ground cumin, and 1½ teaspoons of Diamond Crystal or 1 teaspoon of Morton kosher salt. Season with freshly ground pepper, then pulse the mixture until finely chopped. Scrape down the sides of the bowl, add one 15.5-ounce can of chickpeas, rinsed, and pulse again until the mixture is finely chopped and uniform. Add the second 15.5-ounce can of chickpeas, rinsed, and pulse several times to coarsely chop, ensuring some larger pieces remain. Transfer this chickpea mixture to a large bowl and incorporate 1 large egg, beaten, 2 ounces of coarsely grated white cheddar, and 1 cup of panko breadcrumbs. Let the mixture rest for 10 minutes; it should hold together when squeezed in your hand.
Step 3
While the chickpea mixture rests, prepare a sauce by mixing ¾ cup of mayonnaise with 1 heaping tablespoon of harissa paste in a small bowl and set it aside.
Step 4
Take â…“ cup of the chickpea mixture and form it into a compact ball using your hands. Place this ball on one of the prepared parchment squares. Top it with another square and press it down gently with your palm to shape a patty that is approximately â…“” to ½” thick. Smooth out any rough edges to enhance its appearance. Remove the top layer of parchment and repeat this process with the remaining mixture to create 9 additional patties, reusing the top parchment where possible.
Step 5
Preheat a large cast-iron skillet over medium-high heat. Toast the cut sides of 4 hamburger buns in batches until golden brown, about 1 to 2 minutes per batch, then transfer them to a plate.
Step 6
In the same skillet, heat 3 tablespoons of extra-virgin olive oil over medium-high heat. Working in three batches, use a slotted spoon to remove any stray bits of the chickpea patties from the pan, adding more oil as necessary between batches. Place the patties in the skillet and carefully peel away the parchment paper. Cook the patties until they are beautifully browned, about 3 minutes on each side, and then transfer them to a baking sheet.
Step 7
Assemble the burgers by layering the toasted buns with lettuce leaves, sliced cucumbers, the prepared harissa mayo, the pickled onions, and two patties each. If there are any remaining patties, wrap them up and store them in the refrigerator for future use; they can be reheated in a dry hot skillet for 1 to 2 minutes on each side until warmed through.
Do Ahead: You can prepare the patties one day in advance. Simply wrap them tightly and refrigerate until ready to use.
Source
www.epicurious.com