Recipe ID: MRP1.6

Measure: 1X

Prep Time: 20 min(s)

Cook Time: 60 - 90 min(s)

Total Time: 80 - 110 min(s)

Yield:  8 moderate serving(s)

Dish Type: Flat Breads & Sandwiches

Level of Difficulty: Medium

Method: Cooktop 

Description:

Experience a never-before-tasted dish featuring a flavor-packed, crunchy burger nestled between soft buns—the star of this recipe. The secret to its exceptional taste lies in the innovative combination of Pear Foods' Baharat blend, smoked paprika, sun-dried tomatoes, and other flavorful ingredients. Try this recipe and savor the exquisite flavors for yourself. Cheers! 

Ingredients:

• Make Burger Patty Mixture: 

• For Mashed Potatoes:
• 2 packed cups of mashed potatoes (about 1 lb of Idaho potatoes steamed and mashed)

• For Mashed Chickpeas:
• 1 c cooked chickpeas (3/4 c of dried chickpeas | soak the chickpeas in water overnight and cook in Instant pot or on cooktop) 

• For Burger Patty Mixture:
• 3 tbsp olive oil
• 4 garlic cloves (minced)
• 1/2 onion (small dice)
• 1/2 red bell pepper (small dice)
• 1/4 serrano chili (minced | remove seeds, if desired | optional)
• 1/8 tsp salt
• 1/8 tsp red chili powder
• 1/8 tsp black pepper powder
• 1 tsp Pear Foods Baharat blend
• 1 tsp paprika
• 1/4 tsp smoked paprika
• 1 tsp salt (add to taste)
• 2 oz sun-dried tomatoes (small dice)
• 2 tsp parsley leaves

• Make Fried Burger Patties:

• For making Burger Patties:
• 2 c mashed potatoes
• 1 c mashed chickpeas
• Prepared Burger Patty Mixture
• 1 - 3 tbsp olive oil (as needed)

• For Wet Mix:
• 1 c all-purpose flour
• 1/2 c corn flour
• 1/4 + 1/8 tsp salt (add to taste)
• 1/4 tsp black pepper powder (add to taste)
• 1 - 11/4 c water (add water and do not make the wet mix too thick, or too thin, keep it just right so that the wet mix coats the patty well) 

• For Dry Mix:
• 1 - 2 c bread crumbs

• For Frying:
• 1 - 3 c cooking oil or as needed (flavorless oil such as sunflower oil) 

• Make Savory Chickpeas Burger:
• 2 tbsp unsalted butter (to toast the burger buns)
• Burger buns (sliced into halves)
• Sriracha mayonnaise
• American cheese slice (or cheese of your choice | optional)
• Fried burger patties
• Red tomatoes (sliced)
• Grilled Onions

Directions:

• Make-It-Easy Pointers:
• Have your MiseEnPlace (ingredients + utensils) ready before you start cooking.
• While cooking, stir from time to time to avoid the food from sticking to the bottom of the pan. If food sticks to the bottom of the pan, reduce heat.
• When adding ingredients especially salt and chili spice to the cooking pot, always remember to add in incremental amounts, because it will get difficult if overdone.

• Make Mashed Potatoes and Mashed Chickpeas:
• Peel the potatoes and cut it into halves. Steam the potatoes without immersing them in water. Steam them until the fork test passes. Insert a fork into the potato halves to check for doneness. If the potatoes are done, then the fork slides in and out of the potatoes easily. Remove the potatoes from the steamer basket and mash them with a potato masher.
• You can also mash the chickpeas with a potato masher if desired or pulse it in a mixer jar. Transfer the cooked and cooled chickpeas to a mixer jar. It does not need the usual grinding to be mashed. Pulse it for 1 - 2 times and check for coarse consistency. Mashed chickpeas are ready.

• Make Burger Patty Mixture:
• For Burger Patty Mixture:
• Keep the cooktop on medium heat. To a chef's pan, add the olive oil followed by garlic cloves. Sauté the garlic for about 30 seconds to a minute, until a cooked garlic aroma emerges from the pan. Do not brown the garlic.
• Add onions, bell pepper, serrano chili and salt to the pan. Sauté them for about 5 - 10 minutes until the onions turn translucent and the bell peppers are done.
• Keep the cooktop heat to low. Add the red chili powder, black pepper powder, Pear Foods Baharat blend, paprika, smoked paprika and salt and toast them for about 30 - 45 seconds until a wonderful aroma emanates from the pan. Add the sun-dried tomatoes and parsley and fold them into the mixture. Allow the mixture to cool. 

• Make Fried Burger Patties:
• For Making the Burger Patties:
• To a large mixing bowl add the mashed potatoes, mashed chickpeas and cooled burger patty mixture. Mix them until well combined. Add a few tablespoons of oil if the mixture needs it. The mixture should easily stick together and come together to form round balls in the palm of your hands. Taste the mixture for salt and make the necessary adjustments. 

• For Wet Mix:
• Combine all the ingredients in a mixing bowl other than water.
• Add water in incremental steps to give the right consistency to the Wet Mix where it is neither too thin or too thick but will coat the patty perfectly. 

• For Dry Mix:
• Spread the bread crumbs in a thick layer in the mixing bowl and keep it on the side of the Wet Mix. 

• Before frying the patty:
• Apply oil to the palm of your hands. Take a handful of the burger patty mixture in your hands.
• Form a nice round ball in the palm of your hands. Press it down to the thickness of the burger patty required (same size as the burger buns) and make a patty shape without any cracks on the edges. Place it on a butter paper. Repeat the same steps for the rest of the burger patty mixture.
• Then gently lift a patty with a fork or a spatula and dip it into the wet mix and coat it with the wet mix on both sides. Get the excess wet mix off the patty.
• Then gently drop the patty in the dry mix (bread crumbs) and coat it on all sides with the bread crumbs. Get the excess dry mix off the patty and place it on the butter paper.

• For frying the patty:
• Let's shallow fry the burger patties. Add cooking oil to a frying pan. Make sure that the oil fills the pan to about 1/2-to-3/4-inch high. When the oil is hot or reaches 155 - 165 degrees Centigrade, test it by dropping a small dab of the patty mixture in the oil. If it rises to the top and turns golden brown in about 30 seconds, the oil is ready. Reduce the heat of the cooktop to medium to keep the heat in the pan consistent at the 155 - 165 degrees Centigrade mark.
• Gently place the burger patties into the frying pan. You can place about 3 to 4 patties at a time. Fry the patty on each side for about 2 - 3 minutes until each side turns golden brown. Flip the patty carefully. Lift it from the pan and place it on the plate with clean paper towels.

• Assemble the Savory Chickpeas Burgers:
• Toast the cut sides of both the slices of the burger buns (apply butter to the cut sides) on a skillet. Apply sriracha mayonnaise on the toasted sides of the buns. Place a cheese slice on the burger patty and melt it on the skillet or microwave it for 10 seconds (optional).
• Place the burger patty with the cheese slice on top of the bottom bun slice. Place the tomato slices on top of the cheese slice. Place the grilled onions on top of the tomato slices before placing the top bun slice and finishing the assembly of the Savory Chickpeas Burger. You can also re-arrange the components based on your choice.
• Serve warm with potato fries and ketchup. 

Variations:

• Try the Savory Chickpeas Burger Recipe with your choice of toppings, sauces and dips.
• Substitute mayonnaise with vegan choices to make a vegan version of the Savory Chickpeas Burger.

Notes:

If you love this recipe, then try our other recipes.

Did you make this recipe?

We would love to hear about it. Share your recipe photos with us.

Tag #peargourmet or mention @pearfoodsonig on Instagram.

Watch Cooking Everyday Gourmet with Pear Foods on YouTube.

Connect with Us: Facebook | Instagram | TikTok | Email | Pinterest

Leave a comment

Comments will be approved before showing up.

Also in Recipes