[Tex-mex Chickpea Burgers]
Source: Times Colonist - April 7 - Eric Akis
These moist and nutritious burgers are flavoured with cumin, chili powder, hot sauce and salsa.
Ingredients
- ½ (19-oz.) can chickpeas, drained well, rinsed in cold water, and drained well again
- 1 tablespoon tahini
- ½ Large egg
- 1 ½ teaspoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon hot pepper sauce, or to taste
- ⅙ cup finely chopped onion
- ⅙ cup finely chopped green bell pepper
- 1.5 tablespoons chopped fresh cilantro
- salt to taste
- 2 tablespoons breadcrumbs
- 2 tablespoons cornmeal
- 1 tablespoon vegetable oil
- 2 hamburger buns, split and warmed
- mayonnaise to taste
- 2 lettuce leaves
- grated Cheddar or Monterey jack cheese to taste
- tomato salsa to taste
Directions
1. Place the chickpeas, tahini, egg, lime juice, cumin, chili powder and hot pepper sauce in a food processor. Pulse until the mixture is well combined. Transfer the mixture to a bowl and mix in the onion, bell pepper, cilantro and salt. |
2. Line a plate with plastic wrap. Combine the breadcrumbs and cornmeal on a second plate. |
3. Lightly moisten your hands with cold water. Shape 1/4 of chickpea mixture into a 1/2-inch patty. Coat it in the crumb/cornmeal mixture and set on the plate lined with plastic wrap. Repeat with the remaining chickpea mixture. (The patties can be made several hours in advance. Keep covered and refrigerate until needed.) |
4. Heat the oil in a large nonstick skillet over medium heat. Add the chickpea patties and cook 3 to 4 minutes per side, or until well heated through. Spread each bottom bun with mayonnaise and set on a lettuce leaf. Set a chickpea patty on each bottom bun. Top with cheese, salsa and top buns, and serve. |
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