Caramelized Onion and Chickpea Burgers
Updated February 23, 2016 
Cookbook
Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking
Published by Houghton Mifflin Harcourt
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 .
MAKES4 BURGERS
Cooking Methodpan-frying
CostInexpensive
Total Timehalf-day
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationvegan, vegetarian
Mealdinner, lunch
Taste and Texturegarlicky, herby, rich, savory, sweet
Type of Dishhamburger
Ingredients
- 2 cups canned chickpeas, rinsed, drained and mashed by hand
- 1 cup caramelized onions
- 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
Instructions
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Place the chickpeas, onions, panko, garlic, cilantro, tahini, lemon juice and rosemary in a large mixing bowl and mix until well combined.
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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.
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Cover and refrigerate for at least 4 hours and up to overnight.
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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.
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Cook until well seared on both sides and heated throughout, 8 to 10 minutes.
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Serve immediately, garnished with lemon quarters.
2008 Sally Sampson
