I got my inspiration for this chickpea burger recipe from an old Gourmet magazine recipe. The toasted walnuts add great texture and the rest of the flavours work on a burger bun or over salad greens.
This recipe makes four substantial burgers or nine smaller ones.
Ingredients
1 cup dried chickpeas, soaked overnight and drained
3 cloves garlic
1 medium onion
1 tbsp fresh rosemary leaves
1/4 cup fresh flat leaf parsley leaves, chopped
1/2 cup fine fresh bread crumbs
3/4 cup toasted walnut halves or pieces, chopped
2 large eggs
2 tbsp olive oil
4 sesame buns
4 slices beefsteak tomatoes
4 thin slices red onion
Directions
Cover the drained chickpeas with water and boil until tender. In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, eggs, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.
Cover the drained chickpeas with water and boil until tender. In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, eggs, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.
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