Serve each burger on a whole-grain slider bun with lettuce, crisp radish slices, roasted red bell pepper, and canola-based mayonnaise. Two burgers per person!
1 (8-ounce) red potato
3 tablespoons olive oil, divided
1 teaspoon minced garlic
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
How to Make It
Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.
This is a five star recipe with a few changes. The ones I made had great flavor! I substituted a sweet potato for the new potato. I also added whole wheat flour to get a consistency where I could form a patty.
I did follow this recipe exactly, except for making the patties into one larger patty per person insteady of two small ones. I thought the flavors were delicious, particularly with the grilled red bell pepper and the crunchy radish slices.I replaced the lettuce with baby spinach because that's what I had, and sandwiched the whole thing into a whole wheat hamburger bun. It all worked really well together. I was maybe a little heavy-handed with the smoked paprika (after reading some comments about lack of flavor...), and that flavor was a little too dominant. So I would advise not to increase the spices. My problem was with the texture of the buns. They basically eat like potato croquettes. I prefer my vegetarian burgers to 'feel' a little more substantial. I don't think that making this recipe into two miniburgers per person would affect the texture.
I make these for parties all the time. I even get requests for them. "Are you bringing your chickpea sliders?" I get asked all the time. Recently, I was throwing a baby shower where the mom was vegan. I found an egg substitute and made these with it, and it was still delicious. When I make a tray for a party, I don't put the mayo on the bun. I make a paprika mayo and serve it in a hollowed-out bell pepper in the middle of the platter. I also serve it with Dijon mustard as well.
This recipe got my former roommate to eat her first chickpea, and she hasn't looked back! I use dried parsley instead of fresh, and I add a dash or two of red pepper to add a bit more flavor. Serve them without the bun with a side of roasted sweet potatoes and broccoli and you have a well-rounded plate for any weeknight!