Middle Eastern Chickpea Miniburgers
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
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!
How to Make It
Step 1
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.
Step 2
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.
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Good flavors, but texture is too soft
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.
Mom244evermom's Review
My 13 year old son loves these. Good flavor, easy.
dania10's Review
The patties were pretty flavorless despite the fact that I tried adding cumin and coriander powder after realizing that they needed more flavor. They also were falling apart in the skillet.
AmyK12's Review
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.
AugieG's Review
N/A
HappiestHour's Review
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!
Kathryn2000's Review
I absolutely LOVE these and so does my husband. The lemon zest makes the recipe! I don't serve them on buns as they already contain enough starch for one meal, but otherwise, no changes.
BionicWoman's Review
I make these and freeze them for a day when I don't have time to cook.
Bluntforcemama's Review
These are great and unique little burgers, but they could really use some spice, such as sriracha or Tabasco. Perhaps a spicy mayo instead of the regular canola mayo?
ccasazza's Review