Chickpea Crunch Burgers

Instructions

1. Prepare the Chickpea Patties

   15 min hands-on30 min waiting

   • Dice the onions finely and heat olive oil in a medium frying pan over medium heat.
   • Add the onions and sauté for 5 minutes, stirring occasionally, until softened.
   • Thinly slice the garlic and stir it into the pan with tomato sauce.
   • Cook for an additional 2 minutes until fragrant and slightly caramelized.
   • Remove the pan from heat and set aside.
   • Rinse and drain the chickpeas.
   • Add half the chickpeas to a food processor with olive oil, curry powder, whole-grain flour, breadcrumbs, salt, lemon juice, and fresh parsley.
   • Pulse until a chunky, hummus-like consistency forms.
   • Place the remaining chickpeas in a large mixing bowl and mash with a fork to a coarse texture.
   • Combine the mashed chickpeas, processed mixture, and sautéed onion and garlic in the mixing bowl.
   • Stir thoroughly until well incorporated.
   • Shape into four equal patties, about 4cm thick.
   • Lightly dust a baking tray with whole-grain flour and arrange the patties on the tray.
   • Refrigerate for at least 30 minutes to firm up.

2. Prepare the Sauce and Toppings

   4 min hands-on

   • Mix mayonnaise and sriracha sauce in a small bowl until smooth.
   • Roughly chop the remaining parsley and mint leaves.
   • Slice the pickles into thin rounds.

3. Toast the Bread

   4 min hands-on

   • Slice the focaccia into four sections and halve each piece horizontally.
   • Toast the cut sides in a hot, dry frying pan or under a broiler for 2–3 minutes until golden and crisp.

4. Cook the Patties

   9 min hands-on

   • Heat a generous layer of neutral oil in a large frying pan over medium-high heat.
   • Once the oil shimmers, carefully place the chilled patties into the pan.
   • Cook for 3–4 minutes on each side until golden and crispy.
   • Remove the patties from the pan and let them rest on a plate lined with paper towels.

5. Assemble the Burgers

   3 min hands-on

   • Spread a generous layer of sriracha mayo on the bottom half of each toasted focaccia bun.
   • Place a cooked chickpea patty on top.
   • Add pickle slices, a sprinkle of chopped parsley and mint, and an optional drizzle of extra sriracha.
   • Finish by placing the top half of the focaccia bun over the toppings.
   • Serve immediately and enjoy.
   • Cooking tips:
   • For a crispier patty, ensure the oil is hot enough before adding the patties to the pan. Test by dropping a small breadcrumb into the oil; it should sizzle immediately.
   • To enhance the flavor, let the sriracha mayo rest in the fridge for at least 15 minutes before serving to allow the flavors to meld.
   • If the patties are too soft to handle, add a bit more breadcrumbs to the mixture or extend the chilling time in the fridge.
   • Focaccia provides great texture and flavor, but you can substitute with any sturdy bread or buns if needed.