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Chickpea Patties: A Delightful Alternative Burger Recipe
For those seeking a plant-based burger option, this chickpea patty recipe offers a delicious alternative packed with flavor and nutrition. Below are the step-by-step instructions to create these savory treats that promise to satisfy any palate.
Preparation Steps
Step 1
Begin by cutting out 11 small squares of parchment paper, each measuring approximately 5×5 inches. Set these aside for later use. 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 while you prepare the other components.
Step 2
Next, place the following ingredients into a food processor: ½ medium red onion, coarsely chopped, 2 garlic cloves, finely grated, 1 jalapeño, coarsely chopped, 1 cup of coarsely chopped tender herbs (such as parsley 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 and pulse until everything is finely chopped. After scraping down the sides, add one 15.5-ounce can of rinsed chickpeas; pulse until the mixture is uniform in consistency. Introduce the remaining 15.5-ounce can of rinsed chickpeas and pulse a few times, ensuring some larger pieces remain. Transfer this mixture to a large bowl and incorporate 1 beaten large egg, 2 ounces of coarsely grated white cheddar, and 1 cup of panko breadcrumbs. Allow the mixture to sit for about 10 minutes, ensuring it can hold together when squeezed.
Step 3
While the chickpea mixture rests, prepare the sauce by mixing ¾ cup of mayonnaise and 1 heaping tablespoon of harissa paste in a small bowl. Set this aside for later assembly of the burgers.
Step 4
To form the patties, scoop out ⅓ cup of the chickpea mixture and roll it into a tight ball using your hands. Position this ball on one parchment square and cover with another square. Using your palm, press down to shape the mixture into a patty that is ⅓ to ½ inch thick. Ensure the edges are smooth. Remove the top piece of parchment and repeat the process with the remaining mixture to yield 10 patties in total, with each patty resting on its own piece of parchment.
Step 5
Heat a dry cast-iron skillet over medium-high heat. In batches, toast 4 hamburger buns cut sides down until they are golden brown, about 1 to 2 minutes per batch. Transfer the toasted buns to plates.
Step 6
In the same skillet, heat 3 tablespoons of extra-virgin olive oil over medium-high heat. Cook the patties in three batches, using a slotted spoon to remove any bits left in the pan and adding oil as needed. Carefully place the patties in the skillet and peel away the parchment. Allow the patties to cook until they achieve a deep brown hue, roughly 3 minutes per side, then transfer them to a baking sheet.
Step 7
Assemble the burgers by placing the patties on the toasted buns, along with lettuce leaves, sliced cucumbers, the reserved harissa mayo, and pickled onion. Each burger should feature two patties. Store any leftover patties in the refrigerator for later use; they can be reheated in a dry, hot skillet for 1 to 2 minutes on each side.
Do Ahead: The patties can be formed a day in advance. Simply wrap them tightly and refrigerate until ready to cook.
Source
www.bonappetit.com