← Back to Search Results
pan-frying American
Caramelized Onion and Chickpea Burgers

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Serve these a little smaller than most other burgers: they are incredibly rich and filling. Try them on a bed of greens with lots and lots of lemon wedges and    thickened yogurt  .

Yield: MAKES 4 BURGERS

Ingredients

  • ½ cup panko breadcrumbs
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons sesame tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 lemons, quartered

Directions

Place the chickpeas, onions, panko, garlic, cilantro, tahini, lemon juice and rosemary in a large mixing bowl and mix until well combined.

Divide the mixture into 4 portions and form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands.

Cover and refrigerate for at least 4 hours and up to overnight.

Sprinkle the patties with the salt and pepper. Place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan.

Cook until well seared on both sides and heated throughout, 8 to 10 minutes.

Serve immediately, garnished with lemon quarters.


© 2008 Sally Sampson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Caramelized Onions. For nutritional information on Caramelized Onions, please follow the link above.

230kcal (11%)
131mg (13%)
74mg (124%)
5mcg RAE (0%)
379mg
49mg
8g
2g
8g
43g
0mg (0%)
937mg (39%)
1g (4%)
6g (9%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
american-masala American Masala
by Suvir Saran
martin-yans-china Martin Yan's China
by Martin Yan
flavor Flavor
by Rocco DiSpirito
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cook-with-jamie Cook with Jamie
by Jamie Oliver
big-fat-cookies Big Fat Cookies
by Elinor Klivans
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
amor-y-tacos Amor Y Tacos
by Deborah Schneider
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
desserts-4-today Desserts 4 Today
by Abby Dodge
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nigella-express Nigella Express
by Nigella Lawson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?