- 5 tbsp mayonnaise
- 1 tsp smoked paprika
- 2 tsp fresh lemon juice
- Salt, to taste
- 1 small red potato
- Salt, to taste, plus 1/2 tsp.
- 1 tbsp olive oil, plus more for frying
- 1 garlic clove, minced
- 1 tsp seeded and minced jalapeño chili
- 1 tsp ground cumin
- 1/4 tsp chili powder
- 15 oz.can chickpeas, drained and rinsed
- 1/4 c roasted red bell pepper, chopped
- 2 eggs, lightly beaten
- 5 tbsp panko
- 2 tbsp fresh flat-leaf parsley, minced
- 1/4 tsp freshly ground pepper
- Lettuce leaves
- 4 brioche buns, split
To make the paprika mayonnaise, in a small bowl, stir together the mayonnaise, paprika and lemon juice. Season with salt. Set aside.
Put the potato in a small saucepan. Add water to cover by 1 inch and a generous pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potato is fork-tender, about 15 minutes. Drain the potato and let cool, then cut into small dice.
In a small fry pan over medium heat, warm the 1 Tbs. olive oil. Add the garlic, jalapeño, cumin and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute. Set aside.
In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the bell pepper, eggs, panko, parsley, potato and garlic mixture. Add the 1/2 tsp. salt and 1/4 tsp. pepper. Using your hands, mix until well combined and then form into 4 patties.
Pour enough olive oil into a large fry pan to coat the bottom and heat over medium-high heat. Add the patties and cook, turning once, until golden brown and heated through, about 3 minutes per side. Place a lettuce leaf on the bottom half of each bun and top with a burger and a generous dollop of the mayonnaise. Serve immediately.
Put the potato in a small saucepan. Add water to cover by 1 inch and a generous pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potato is fork-tender, about 15 minutes. Drain the potato and let cool, then cut into small dice.
In a small fry pan over medium heat, warm the 1 Tbs. olive oil. Add the garlic, jalapeño, cumin and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute. Set aside.
In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the bell pepper, eggs, panko, parsley, potato and garlic mixture. Add the 1/2 tsp. salt and 1/4 tsp. pepper. Using your hands, mix until well combined and then form into 4 patties.
Pour enough olive oil into a large fry pan to coat the bottom and heat over medium-high heat. Add the patties and cook, turning once, until golden brown and heated through, about 3 minutes per side. Place a lettuce leaf on the bottom half of each bun and top with a burger and a generous dollop of the mayonnaise. Serve immediately.
