Chickpea Sliders With Roasted Red Pepper Ketchup

Chickpea Sliders With Roasted Red Pepper Ketchup
http://saltandwind.com/recipes/337-chickpea-sliders-roasted-red-pepper-ketchup-recipe
Chickpea Sliders With Roasted Red Pepper Ketchup | http://saltandwind.com I’ve made my fair share of stops at In N Out, The Little Owl, and Father’s Office all in the name of a burger. But, sometimes...
Cuisine
Ingredients
17
Hands-On Time
30 minutes
Total Time
45 minutes
Yield
20(1/8 cup) sliders or 6(1/2 cup) burgers
Servings
6 to 10
Diet
Chickpea Sliders With Roasted Red Pepper Ketchup | http://saltandwind.com
Skill
Intermediate
Course
Dinner, Lunch, Main, Sandwich
Cuisine
American
Ingredients
17
Hands-On Time
30 minutes
Total Time
45 minutes
Yield
20(1/8 cup) sliders or 6(1/2 cup) burgers
Servings
6 to 10
Diet
Vegetarian
Chickpea Sliders With Roasted Red Pepper Ketchup | http://saltandwind.com

I’ve made my fair share of stops at In N OutThe Little Owl, and Father’s Office all in the name of a burger. But, sometimes I just can’t handle. And that’s been the case lately. So, to get back in balance, I’ve decided to go meatless with the help of these Chickpea Sliders with Roasted Red Pepper Ketchup.

While I’ve eaten many a veggie burger and a few falafel burgers, I didn’t want this to be either of those flavors. I was in search of something with the heft of a burger, that held up to a variety of condiments, yet was a healthy, vegetarian take on a meat burger. So here it is. You can top it with anything from sprouts and avocados to cucumber and feta but don’t deny yourself the Roasted Red Pepper Ketchup.

Ingredients

  • 4 tablespoons extra-virgin olive oil

    divided

  • 1 medium yellow onion

    quartered and thinly sliced

  • 1 teaspoon kosher salt
  • 1 cup carrots

    shredded (about 3 carrots)

  • 4 garlic cloves

    grated (about 1 tablespoon)

  • 2 tablespoons fresh thyme leaves

    roughly chopped

  • 1 1/2 cups fresh cooked chickpeas (or one 16-ounce can)

    rinsed

  • 2 tablespoons low-sodium soy sauce
  • 1 medium lemon

    zested and juiced

  • 1 cup Panko breadcrumbs
  • 3 large eggs

    lightly beaten

  • 20 mini burger buns

    or 6 regular burger buns

  • 2 yellow, red, or orange bell peppers

    roasted, peeled, seeded, and roughly chopped

  • 2 tablespoons tomato paste
  • 2 teaspoons red wine vinegar, sherry vinegar, or lemon juice
  • 1 teaspoon unrefined cane sugar
  • Toppings such as avocado, sprouts, Dijon mustard, cucumber, tomato, or Feta cheese

Instructions

For the Chickpea Burgers: Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. When it shimmers, add onion, season with kosher salt, and cook, stirring occasionally, until onions are golden brown, 3 to 5 minutes. Stir in carrots, garlic, and thyme and cook until fragrant and just softened, about 1 minute.

Remove from heat and transfer to food processor fitted with a blade. Add soy sauce, lemon zest, lemon juice, and process, 2 to 3 (1-second) pulses. Add chickpeas and process, about 2 to 3 (1-second) pulses until broken up but still chunky. Add Panko and eggs and process, about 2 to 3 (1-second) pulses just to incorporate.

Tip

To test if the mix is at the right consistency, grab a small amount of it with clean hands and squeeze. If it is coarse in texture but holds together, you're good to go. Otherwise, pulse the mixture a few more times, or, if you want a finer texture, add 1 more egg and/or just pulse the mixture even more.

Divide into 1/8-cup portions and, with damp, clean hands, shape into patties about 1 1/2-inches wide by 1/2-inch thick. Alternatively, shape into 1/2-cup patties about 3-inches wide and 1/2- inch thick. These patties can be formed up to 1 day ahead and stored refrigerated until ready to cook.

To cook, heat 1 tablespoon of the remaining oil in a large nonstick frying pan over medium-high heat. When oil shimmers, add 3 large (or 6 slider) patties and cook, undisturbed, until crisp and golden brown, about 2 to 3 minutes. Flip and cook on second side. Repeat with remaining oil and patties. Serve on a bun with Roasted Red Pepper Ketchup* and any of the desired toppings.

For the Roasted Red Pepper Ketchup: Combine all ingredients in a small food processor and blend until smooth (it should be the consistency of tomato sauce).* Season with salt and freshly ground black pepper and set aside at least 15 minutes to let flavor develop (can be made up to 2 days ahead and stored refrigerated until ready to cook).

Tip

If you don't have a small food processor, you can just finely chop the pepper, mince the garlic, and mix it all together by hand.

Heat ketchup in a small nonstick frying pan over medium heat and cook until bubbly and slightly thickened, about 5 minutes. Set aside to cool, taste and add more sugar if it is sour or more vinegar if it is sweet.

Notes

Food styling and photography by Aida Mollenkamp

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