Southern-Fried Chickpea Burger
Southern-Fried Chickpea Burger
Chickpeas provide the perfect consistency for these crunchy veggie burgers, and seasonings such as garlic powder and ground chile pepper give it a kick of taste.
Servings
8
Ingredients
- 1 cup ketchup, preferably organic
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon molasses, preferably unsulfered
- 1 tablespoon honey
- 1 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon butter (optional but delightful)
- 1 cup dried chickpeas
- 1 1/2 cup finely chopped onion
- 1/2 teaspoon baking powder
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder or smoked paprika
- 1/2 teaspoon ground chile pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- 1/4-1/2 cup neutral oil
Directions
- Place all the ingredients into a small saucepan and stir until thoroughly mixed, over medium heat. Bring to a boil and then lower the heat to low, stirring to minimize burning. The sauce is ready when it is heated through. Take off the heat until ready to use.
- Keeps in an airtight container in the refrigerator for about 1 week.
- Makes about 1 ½ cups. Amounts may be doubled.
- Place the beans in a bowl and add enough water to cover by a few inches. Soak for at least 6 hours at room temperature. (If your kitchen is very warm, you may want to place the chickpeas in the refrigerator to minimize the chances of fermentation.) Drain and set aside; you now have about 2½ cups of soaked chickpeas.
- Using a food processor or stand blender, pulverize the chickpeas using the "pulse" function, until the beans form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess; too smooth and the batter will fall apart when cooking. Add the remaining ingredients (except the oil) and process, using the "pulse" function about 12 times.
- Using a scant 1⁄3-cup measure, shape the batter into patties and place on a plate. Cover the patties with parchment paper or plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Preheat the oven to 350 degrees.
- In a shallow 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don’t crowd the pan) and fry the first side until golden brown and slightly crusty, 2 to 3 minutes. Gently turn onto the second side and cook for an additional 2 to 3 minutes.
- Transfer to a baking tray to finish cooking in the oven until the patties slightly firm up and dry out, about 7 minutes.
- To keep the patties warm without further cooking, lower the oven temperature to 225 degrees.
- Serve by itself or on a bun with barbecue sauce, or your favorite fixings.