A spicy twist to chickpea burgers. These aren't for sissy's. Sweet, spicy and smokey Chipotle peppers in Adobe sauce give these some serious personality
Let me just start by saying that this was the best meal I have ever had. Do I say that a lot? Well, this time I mean it. I've had chickpea burgers and falafel several times in the past and I love them. Usually however, it's all about the toppings or garnishes since chickpea burgers/falafel are very mild and usually slightly dry in texture. Like in Greek falafel pitas, the cucumber, tomatoes and tahini sauce are what makes them so yummy IMHO. Well, I suppose that the garnishes in this dish are exceptionally amazing but the burgers themselves were so flavorful and perfect I have been up the last several nights in anticipation of sharing them with you.
I hope someone out there actually tries these babies and loves them as much as we did. Let me know! Mamma knows South West flavors!
I have to admit that the portobello mushrooms and adobe sauce were what made this completely over the top fantastic for me. If you don't like mushrooms *sighhh then of course you could use a whole grain bun or pita, or just wrap it in lettuce and stuff it with veggies. If you've never had Chipotle peppers in Adobe sauce, now's your chance! They are super spicy and smokey and freaking amazing! Just don't dip your finger into the sauce like I did and stick it in your mouth, Ouch! I thought I was going to start throwing flames from my throat! I couldn't help it, they smell so dang good.
First, using home made bread crumbs is mucho importante. The boxed variety are old and dry and tasteless.
It's so simple to make your own. Just leave a few pieces of your favorite bread out on the counter for a few hours or overnight. Throw into your food processor and pulse a few times. I make a small batch and keep it in a mason jar in my freezer. If your making just enough for a recipe, you could always use your coffee grinder for quick bread crumbs.
I have to tell you, I know everyone says you can't use a blender as a food processor, but my Ninja blender kicks butt! I use it for everything. It has 3 blades so foods are always blended super smooth and perfect consistency. Also, it has 3 speeds and a pulse button for stuff like bread crumbs, nuts and dried fruit. Just thought I'd get the word out in case your in the neighborhood for a new blender.
Oh sweet smokey Chipotle Peppers in Adobe sauce, how I love you so.
Mix with sour cream to cool them off.
Mix 2-14oz. cans of Garbanzo Beans (chick peas), 1-4 oz. can diced green chiles, small handful of chopped cilantro or parsley, 1 Organic, Free-Range egg, 1 cup bread crumbs, 1 tablespoon lime juice, 1/4 teaspoon salt in a bowl. Mix with a spoon to combine. Add more bread crumbs if needed.
Heat a grill pan over medium high heat. Spray lightly with oil. Form small patties with your hand and place on pan. Let me tell you a little trick I've learned. Don't smash the patties while they are like this-soft side up. Wait until you flip them, then lightly press with a spatula. These 'burgers' are moist and will stick to your spatula and fall apart if you try to press them before they've been flipped. Also, when flipping them over, go against the grill 'bumps'. They flip much easier this way. Sensitive little guys aren't they?
|Using a grill pan makes these cook up much better I think. It allows the moisture to escape a little |
so they don't fall apart and finish crisp with pretty grill lines. ;)
Serve on a grilled Portobello mushroom if you please and garnish with avocado, lettuce, green onion and of course Chipotle Peppers in Adobe Sauce blended with sour cream.
Don't like the heat? Got kids?
These burgers are just as good on a whole grain bun with fork smashed Avacado.
Yeilds 10-12 Patties TIME 20 MINUTESYou Will Need:For the Burgers:
2- 14 oz. cans garbanzo beans (chick peas), drained
1- 4 oz. can diced green chiles
1 cup home made bread crumbs plus more if needed
1 Organic, Free-Range egg
1 small handful cilantro or parsley, chopped
1 tablespoon lime juice
1/4 teaspoon salt
If your not going to use Chipotle peppers, add 1 teaspoon chile powder + 1 teaspoon cumin
Portobello Mushroom caps, wipe clean with wet towell
Avacado, sliced or smashed
Green Onions, sliced
6 oz. can of Chipotle peppers in adobe sauce, blended with 1 cup of light sour cream
Putting them together:
In a food processor or blender, combine chick peas, 1/2 of the green chiles, lime juice, cilantro, salt and spices if using. Pulse just a few times till blended but not pureed. You want them slightly chunky.
Transfer to a bowl and add egg and bread crumbs. Mix with a spoon till combined.
Heat a grill pan over medium-high heat. Spray lightly with oil. Brush a little bit of oil over both sides of Portobello and ssprinkle with salt. Grill for 3-4 minutes on each side. Remove from pan and set aside.
Meanwhile, put Chipotle peppers and 1 cup sour cream into blender. Blend until smooth. Transfer to a small bowl.
Using your hands, make small patties with the bean mixture and place them on the pan. Let cook for 4 minutes until browned. Using a spatula and going against the grill bumps, gently flip them over. Cook another 3-4 minutes. Remove from heat and place on mushroom or bun. Top with garnishes and sauce.