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1. Preheat the oven to 180°C (350°F). Pulse the chickpeas in a food processor with the olive oil, soy sauce, 1 tablespoon of the pickle juice, garlic powder, onion powder, smoked paprika, half the salt and half the black pepper until mostly broken down but still slightly chunky.
1 can Canned chickpeas, drained and rinsed,
2 tbsp Olive oil,
1 tbsp Soy sauce,
1.0 tbsp Pickle juice,
1 tsp Garlic powder,
1 tsp Onion powder,
1.5 tsp Smoked paprika,
1 tsp Fine salt,
0.5 tsp Black pepper
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2. Add the vegetable broth and the vital wheat gluten, then pulse or stir just until a cohesive, slightly sticky dough forms. Knead briefly for about 1 minute, then divide into 4 equal portions and press each into a flat cutlet about 1 cm (0.4 in) thick, slightly larger than the bun.
1 cup Vital wheat gluten,
0.8 cup Vegetable broth
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3. Wrap each cutlet tightly in foil, place on a baking sheet and bake for 30 minutes (180°C / 350°F) until firm. Unwrap and let cool for 10 minutes so the surface dries.
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4. Whisk the all-purpose flour, cornstarch, remaining salt and remaining black pepper in a shallow dish. In a second dish, stir the buttermilk with the remaining pickle juice. Drizzle 2 tablespoons of the buttermilk mixture into the flour and rub it in with your fingertips to create small shaggy clumps for a craggy crust.
2.0 tbsp Pickle juice,
1 tsp Fine salt,
0.5 tsp Black pepper,
1 cup All-purpose flour,
2 tbsp Cornstarch,
1 cup Buttermilk
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5. Dip each cutlet in the buttermilk mixture, then press firmly into the flour mixture, coating thoroughly. Dip once more in the buttermilk and flour for a double coat, pressing the clumps on. Rest on a rack for 10 minutes.
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6. Heat the neutral oil in a large heavy skillet over medium-high heat to 175°C (350°F). Fry the cutlets in 2 batches for 3 to 4 minutes per side until deep golden and crunchy. Drain on a rack and sprinkle with a pinch of salt if desired.
2 tsp Fine salt,
1 cup Neutral oil for frying
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7. Spread the softened butter over the cut sides of the burger buns and toast them, butter-side down, in a clean skillet over medium heat for 1 to 2 minutes until golden.
2 tbsp Butter, softened,
4 piece Burger buns
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8. Layer 4 dill pickle chips on each bottom bun, top with a hot crispy cutlet, then cover with the top bun. Serve immediately while the crust is crackling.
16 slice Dill pickle chips
