chickpea burgers with smoky red pepper spread

chickpea burger

sometimes, what you want is a burger. and burgers can be made from anything, really, so a burger made from chickpeas, is every bit a burger. meat does not hold a monopoly on burgers!

vegetarian burgers come in so many incarnations. this one is not a meat substitute. it’s made with chickpeas, flavoured with garlic and herbs, and is almost like a fritter, so it holds together when you cook it. it’s a bit wet, so use floured hands to shape them.

it’s smeared with a smoky feta and red pepper spread, and piled with greens and avocado on a handmade brioche bun. le yum.

if you have a flat-top or a non-stick pan, use it for this recipe, and you’ll be happy, not swearing.

you can make these up and fry them in advance, up to 2 days, then reheat on a sheet pan. yay! we love do-aheads…

chickpea burger

chickpea burgers with smoky red pepper spread

makes 4

1 14-oz can chickpeas, drained
salt and fresh pepper
2 cloves garlic, roughly chopped
2 tbsp. cilantro leaves
2 tbsp, mint leaves
juice and zest of 1 lemon
2 green onions, roughly chopped
1 thai chili, roughly chopped
1 large egg, beaten
2 tbsp. melted butter
1/2 cup all purpose flour
1 tsp. baking powder
canola oil for frying

place the drained chickpeas, a dash of salt and a few grindings of pepper, the garlic, cilantro, mint, lemon zest and juice, green onions, and thai chili. blitz a few times to break up the chickpeas so that some are mashed but some chunks remain. add the egg and butter and pulse a few times to combine. turn out into a bowl. mix together the flour and baking powder and stir into chickpea mixture. chill completely.

divide into 4 portions (you can make them smaller and divide into 6 if you wish). use floured hands to form into balls, and flatten slightly. heat a flat-top griddle or non-stick pan to high. brush with canola oil. place burgers on hot griddle, reduce heat to medium-high and cook 3-4 minutes per side or until golden and firm.

serve on split, toasted buns with tomato slices, avocado, and smoky red pepper spread.

smoky red pepper spread

1 red pepper
1/2 cup feta cheese, broken up
1 tbsp. hot smoked paprika
squeeze of lemon juice
2 tbsp. plain, natural yogurt

char the pepper over a gas flame, on the grill, or under the broiler, until blackened and blistered on all sides. place in a bowl, cover with plastic wrap, and cool completely. use a paper towel to rub off the skin. pop the pepper open and remove the seeds. don’t rinse the pepper! place in the bowl of a food processor with the feta and the paprika. process until smooth-ish. add the yogurt, 1 tbsp at a time, until mixture is spreadable. add lemon juice. scrape into a covered container and chill.

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handmade brioche burger buns

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i think these may be the perfect burger buns. most commercial buns are as far from real bread as you can imagine, and usually full of too much sugar, salt, and preservatives. these are soft and airy and not too large, so you can achieve the perfect burger/bun ratio, and you know exactly what you’re putting in them.

these handmade brioche buns are extremely quick and easy to make. don’t be intimidated! once you’ve made them once, you will be so proud that you did this, you will never buy buns again.

this recipe makes 2 dozen good sized rolls. weigh your ingredients and the rolls themselves for accuracy. today i used poppyseeds, but i often use sesame seeds too. freeze while warm, or use leftovers for bread pudding.

i think the pure white AGA would bake these up beautifully, don’t you? 🙂 sigh…

handmade brioche burger buns

400 ml milk
75 g sugar
7 eggs, lightly beaten
20g yeast
1 kg flour
10g sea salt
250g soft butter

1 egg beaten with 2 tbsp. cream or milk
1/2 cup poppy seeds or sesame seeds

line 2 large baking sheets with parchments sheets or silpats.

heat the milk to hand-hot and pour into the bowl of a stand mixer fitted with a dough hook. add the sugar and the yeast and mix well. stir in the eggs and then add the flour and the salt. mix on medium speed until a smooth but sticky dough forms. add the butter, about a tablespoon at a time, until fully incorporated, then mix for 2 minutes.

using a dough scraper, turn the dough out of the bowl and onto a very lightly floured surface. use the scraper to slice off pieces of dough, each measuring 80g (the piece will be a bit larger than a large egg) the dough will be very sticky, you may think too sticky, but don’t panic, it will all work out.

allow the dough balls to sit for a few minutes, then with very lightly floured hands, roll into balls. place 12 to a large baking sheet, lined with parchment paper. brush with the egg wash and sprinkle with the seeds. allow to proof (rise) for 1 hour.

preheat oven to 450f. place buns in the oven gently, so they don’t deflate. bake buns for 5 minutes, then rotate pans, reduce heat to 350f, and bake another 15 minutes, or until golden and puffed. cool on racks.

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