+QP +GFO +SF
I had my first hummus burger while visiting northern California. It was one of the best things that I ate while I was there. It was everything you’d imagine a hummus burger should be. The warm flavor of the cumin and the bright lemon complemented the nutty tahini to make the perfect burger. Topped with chopped Kalamata olives, avocado and greens, it was truly like biting into the Mediterranean. —LM + AM
SERVES 4
1 (15-oz [425-g]) can chickpeas
2 cloves garlic, chopped
Juice of 1 small lemon
⅓ cup (44 g) oat flour (use gluten-free)
⅓ cup (41 g) breadcrumbs (use gluten-free)
2 tbsp (30 g) tahini
3 tbsp (45 ml) liquid from the chickpea can
2 tsp (5 g) ground cumin
1 tsp fine sea salt
2 tbsp (30 ml) extra-virgin olive oil
4 sesame seed hamburger buns (use gluten-free)
TOPPINGS
Mashed avocado
Chopped Kalamata olives
Spinach or lettuce
Drain (reserve the liquid, it’s your egg replacer) and rinse the chickpeas, and place in a food processor. Add the garlic, lemon juice, oat flour, breadcrumbs, tahini, chick pea juice, cumin and salt; process for about 30 seconds or until you get a thick and sticky mixture. Divide the mixture in four and form each into 4 large patties.
Heat the olive oil in a medium cast-iron skillet over medium-high heat. When the oil is hot, add the burgers and cover the pan. Sear for about 8 minutes per side, or until they’re golden brown and heated through to the center. Cover them while heating for a better sear.
Place them on the buns and top with the avocado, olives and spinach or lettuce.
If you want super-thick burgers, double the recipe.