Cheesy Crunchy Crispy Chickpea Burgers
- 3 cups dry chickpeas/garbanzo beans, soaked overnight
- 1/3 cup diced onion
- 4 garlic cloves, minced
- 2 large eggs
- 1 ½ tablespoons grainy mustard
- ¼ cup torn fresh basil leaves
- 2 tablespoons fresh chopped oregano
- 1 tablespoon fresh chopped dill
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 2/3 cup cooked quinoa
- 8 ounces fontina cheese, sliced
- 8 whole grain buns
- lettuce for topping
- canola or grapeseed oil for frying
- 1/2 cup tomato ketchup
- 1 tablespoon adobo sauce from a can of chipotles in adobo
- 1/4 teaspoon chipotle chili powder
Note: you want to soak the beans overnight, or for at least 10 to 12 hours. Place them in a large pot and add enough water to cover them by a few inches. You may have some leftover beans, in which case I suggest you make hummus! You DO NOT want to use canned beans for this recipe – you won’t be able to get the coarse texture and chew.
Add 3 cups of the soaked chickpeas to a food processor and pulse until just very coarsely chopped. Place the chopped chickpeas in a large bowl. Add the 3 other cups of chickpeas to the food processor along with the onion, garlic, eggs, mustard, basil, oregano, dill, salt, pepper and paprika. Blend until the chickpeas and totally pureed and you have a sticky paste to work with. Add the paste to the bowl with the coarse chickpeas. Add the cooked quinoa to the bowl. Mix everything together well. Form the batter into 8 thick patties with your hands, about 1 inch thick and 2.5 inches in diameter – pressing well with your hands so they stick together. I find that grabbing a handful of the mixture, squeezing it together tightly and forming from there works. If you continue to squeeze and press, the mixture will start to fall apart. Place the burgers on a baking sheet covered with parchment paper or sprayed with nonstick spray and place it in the fridge for 30 to 60 minutes.
To make the spicy ketchup, whisk the ingredients together in a bowl.
Heat a large skillet over medium heat and add about ½ inch of oil. You want the oil to come up to the center of each burger so the sides get crispy too. Once the oil is hot (I don’t measure the temp, just keep your eye on the burgers the whole time), add the burgers (cooking in 2 or 3 batches) gently to the skillet so they don’t crumble. Cook until each side is crispy, about 4 minutes per side – very very gently flipping with a large spatula. Right before the burger is finished, add a slice or two of fontina on top and let it melt. If you have a little too much oil in the skillet, you can transfer each burger to a paper-towel lined plate to drain some of the grease and place the cheese on top right away. It should start to melt since the burger will be so hot.
Serve the burgers with romaine on the bun and topped with spicy ketchup!
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg