Mediterranean Black Chickpeas Burgers

Ingredients for 4 servings:

For the burgers:

  • 300 g Black Chickpeas
  • 1 Potato
  • 1 Egg
  • 40 g grated Parmesan Cheese
  • 30 g Breadcrumbs
  • 1 Shallot
  • Chives
  • Extra virgin olive oil
  • Salt
  • Pepper

For the burger buns:

  • 350 g Flour
  • 220 ml whole Milk
  • 4 g fresh Brewer’s yeast
  • 15 g granulated Sugar
  • 30 ml Extra virgin olive oil
  • 7 g fine Salt
  • 7 g Malt
  • 1 Yolk
  • 2 tablespoons Milk
  • Seed mix (sesame, poppy)

For the stuffing:

  • 1 ripe cluster Tomato
  • 1 buffalo Mozzarella
  • Pesto sauce

Preparation

For the chickpea burgers: soak black chickpeas in water for 12-14 hours. Drain, rinse and boil in salted water for 2 hours.

Meanwhile, boil the potato in salted water, peel, dice and brown in a pan with 1 tablespoon of extra virgin olive oil and finely chopped shallot. In a food processor, blend black chickpeas, potato, egg, grated parmesan cheese, breadcrumbs and 7-8 chopped chives leaves. Season to taste with salt and pepper. If necessary, add breadcrumbs to get the right compactness.

For the buns: Melt down the yeast in lukewarm milk, then add malt. In a planetary mixer, put the sifted flour. Slowly pour the milk kneading the dough, then add oil, sugar and, at last, salt. Knead on the pastry board until the dough is smooth. Put it in a bowl covered with cling film and leave to stand until it is doubled (about 3 hours).

Then, reduce the dough swelling and fold up several times on itself. Leave to stand for 30 minutes covered with a tea towel. Shape the buns, 70 grams each, put on a baking tray with baking paper. Leave to stand 30 minutes covered with cling film. Coat the buns top with the mixture of yolk and milk. Bake for 25 minutes at 180°C. Shape the chickpea burgers same diameter of the buns, using a food ring mold. Brown both sides of the burgers in a pan with hot extra virgin olive oil.

Cut tomatoes into 1 cm thick slices, roast in the same oil for few minutes each side. Spread the pesto sauce on each side of the buns, then add burgers, tomatoes and fresh buffalo mozzarella.

Food Blogger

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Claudia, 46, mother, travel agent and “cook by passion”.

“My recipes are born by sniffing ripe tomatoes gathered in the garden, reversing the current trend of thinking about the recipe and shopping at a later time. This is my philosophy for the success of a good dish, this is my kitchen! ”

See the recipe on the blog www.lacucinadistagione.blogspot.it