4.0 stars out of 5 stars based on 5 reviews
Caramelized Onion and Chickpea Burgers
Saved for later (177)

Makes: 4 burgers

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.

Instructions

To make the caramelized onions:

  1. 1Place a large skillet over low heat and when it is hot, add the oil. Add the remaining ingredients and cook, stirring only occasionally as necessary, until the onions are deeply browned and slightly gooey, about 40 minutes. If the onions dry out, add water, 1 tablespoon at a time. Use immediately or cover and refrigerate for up to 2 days.

For the burgers:

  1. 1Place 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 3⁄4 to 1 inch thick, tossing it back and forth between your hands. Cover and refrigerate for at least 4 hours and up to overnight.
  2. 2Sprinkle 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.

Beverage pairing: Mastroberardino Greco di Tufo, Italy. All the savory, earthy flavors from the chickpeas, tahini, garlic, and cilantro find resonance with a wine from the south of Italy. Greco di Tufo comes from a hot, dry climate close to the Mediterranean, just like many of the ingredients do. Its rich, savory flavors and smooth, viscous body will animate the combination.

  • Caramelized Onion and Chickpea Burgers

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

Like this recipe? Never miss another one! Follow us: