The arrival of Autumn always brings back childhood memories of bonfires and burning leaves, and the lovely smokiness in the air from the first fire in the fireplace. There’s a hint of that smoky autumn excitement in this recipe: smoked cheddar and the nuttiness of pecans give these burgers a lively flavor that needs no enhancement. They can be baked for a low-fat finish or sautéed in a little oil for a tasty toasted brown crust.
Complete protein and satisfying taste.
2 cups cooked chickpeas
3/4 cup grated smoked cheddar cheese
1/2 cup pecans, finely chopped
1/2 cup fresh breadcrumbs
1/2 cup grated carrots
Pinch of ground red pepper
Salt and freshly-ground black pepper, to taste
1 tablespoon soy sauce
2-3 scallions, white and green parts, minced
1 1/2 teaspoons ground coriander
1. In a food processor, combine chickpeas and eggs and process until pureed. Turn out the puree into a bowl and add the cheddar, pecans, breadcrumbs, carrots, red pepper, salt, black pepper, soy sauce, scallions, and coriander. Chill, covered, 2-3 hours.
2. When you’re ready to cook the burgers, form the mixture into 6 patties.
3. If you’re baking the burgers, preheat the oven to 350F and lightly oil a baking sheet. Place the patties on the sheet and bake 20 minutes.
4. If you’re sautéing the burgers, heat a little oil in a large frying pan over medium-high heat. When hot, place the patties in the frying pan and sauté 3-4 minutes on each side, or until a browned crust has formed.
Makes six 3 1/2-inch burgers.
Adapted from The Bean Harvest Cookbook, by Ashley Miller (Taunton Press, 1998). Copyright (c) 1998 by Ashley Miller. Reprinted by permission of Taunton Press.
Adapted from The Bean Harvest Cookbook, by Ashley Miller (Taunton Press, 1998).