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This easy chickpea burger is great if you are looking for a meatless burger option. It's easy and tasty but the secret ingredient is the homemade basil mayo that is the perfect secret sauce. Do your best to use fresh corn kernels in this recipe, it is definitely worth it.
CHICKPEA BURGER WITH BASIL MAYONNAISE
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
1 can chickpeas, drained and rinsed
1 cup fresh corn kernels
¼ cup parsley, chopped
1 green onion, chopped
2-3 tbsp smoked paprika
Juice of half a lemon
1 large egg, lightly beaten
1 cup panko bread crumbs
salt, to taste
freshly cracked pepper, to taste
Canola oil
4 potato buns, buttered and toasted
1 bunch arugula
1 cucumber, sliced into thin rounds
For the Basil Mayo
3 egg yolks
1 tbsp Dijon
1 cup extra virgin olive oil or any neutral oil
½ cup fresh basil
Salt
Freshly cracked pepper
Juice of half a lemon
MAKE THE MAYO YOURSELF! IT WILL MAKE THIS BURGER THAT MUCH BETTER!
WARNING: The mayo can split on you so be careful when adding the oil in the beginning!
1. Place egg yolks and Dijon in a blender, food processor, immersion blender or a large bowl. Blend on low or whisk to incorporate egg yolks and dijon. Once incoporated we will slowly and I mean SLOWLY, like a few drops at a time, add the extra virgin olive oil or neutral oil until everything starts to emulsify, but a reminder! add the oil very slowly to start the emulsification process, or else everything can separate on you and you will be stuck with a oily runny sauce mixture. Once you see it start to thicken and it seems smooth, start adding the rest of the oil in a slow steady stream. At this point you should see the mayonnaise thicken and you'll be good to go. Once the oil is fully incorporated and it looks nice and smooth, you can add the basil and blend until smooth. Add lemon juice and season with salt and freshly cracked pepper. Mix and set aside.
Method
1. Dress your arugula with a drizzle of extra virgin olive oil, juice of half a lemon and season with salt and freshly cracked pepper. Set aside.
2. In a medium bowl, add chickpeas, corn, parsley, green onion, smoked paprika, lemon juice, egg, panko and season with salt and freshly cracked pepper. Mix together and then transfer to food processor. Pulsate a few times to mix all the ingredients but still keeping the mixture somewhat chunky.
3. Form mixture into 5 oz. patties, pressing together firmly. If needed, add more panko to help bind.
4. Heat enough canola oil to cover half of your patty in a frying pan over medium heat. Place patties, cook each side until golden brown (about 3-4 minutes per side).
5. Form your chickpea slider by adding some mayonnaise on both buns, add arugula on the bottom half of your slider bun. Add chickpea patty with a few cucumber slices on top. Add your top bun and enjoy!
Until next time, Ciao!