-
1. In a bowl combine mayonnaise, ketchup, yellow mustard, pickle relish, pickle brine, paprika, garlic powder, and hot sauce and mix until smooth. Cover and refrigerate to let the flavors meld while you prepare the burgers.
0.5 cup mayonnaise,
0.2 cup ketchup,
1 tbsp yellow mustard,
3 tbsp pickle relish,
1 tbsp pickle brine (juice from jar),
0.5 tsp paprika,
0.2 tsp garlic powder,
0.5 tsp hot sauce (optional)
-
2. Finely dice the yellow onion, mince the garlic cloves, and finely chop the fresh parsley. Pat the chickpeas dry with paper towels, then roughly mash them in a large bowl, leaving some small chunks for texture.
2 can canned chickpeas (drained and rinsed),
0.5 piece yellow onion,
2 clove garlic clove,
0.2 cup fresh parsley
-
3. Add the diced onion, minced garlic, chopped parsley, ground cumin, smoked paprika, soy sauce, Dijon mustard, salt, black pepper, egg, and panko breadcrumbs to the mashed chickpeas and mix until a cohesive, slightly tacky mixture forms that holds together when pressed.
1 piece egg,
0.8 cup panko breadcrumbs,
1 tsp ground cumin,
0.5 tsp smoked paprika,
1 tbsp soy sauce,
1 tsp Dijon mustard,
1 tsp fine salt,
0.5 tsp black pepper
-
4. Divide the chickpea mixture into 8 equal portions and roll them into balls. Place them on a plate and refrigerate for about 15 minutes to firm up while you prepare the toppings.
-
5. Slice the tomato into rounds and separate the lettuce leaves. Cut the burger buns in half. Spread butter on the cut sides of the buns and toast them in a skillet over medium heat until golden, then set aside.
4 piece burger buns,
4 piece lettuce leaves,
1 piece tomato,
2 tbsp butter (for toasting buns)
-
6. Heat a thin layer of neutral oil in a large heavy skillet over medium-high heat. Place a few chilled chickpea balls in the hot skillet, leaving space between them, and immediately press each one firmly with a spatula or burger press into a very thin patty.
0.2 cup neutral oil (for frying)
-
7. Cook the patties without moving them until the bottoms are deeply golden and very crisp, then carefully flip and cook the second side until equally crisp and hot in the center. In the last minute of cooking, place a cheddar cheese slice on top of each patty to melt slightly. Repeat with the remaining patties, adding more oil if needed.
4 slice cheddar cheese slices
-
8. Spread a generous layer of the house burger sauce on the bottom and top halves of each toasted bun. Layer a lettuce leaf and a tomato slice on each bottom bun, top with two crispy chickpea smash patties with melted cheddar, add more sauce if desired, then close with the top bun and serve immediately.
0.5 cup mayonnaise,
4 piece burger buns,
4 piece lettuce leaves,
1 piece tomato
By james