Chickpea Hamburger



For the chickpea patties:

  • 2 cups boiled chickpeas
  • 1 onion (medium size)
  • 2 cloves of garlic
  • 1 pocket Baking Powder
  • 1 teaspoon cumin
  • 1 teaspoon of black pepper
  • 1 - 2 teaspoons of salt
  • 1.5 bunches of finely chopped parsley
  • 3 - 3.5 tablespoons of breadcrumbs

Burger buns:

  • 2.5 cups of flour
  • 1 pocket Instant Yeast
  • 1 teaspoon salt
  • 1 tablespoon of granulated sugar
  • 1 cup of warm water
  • 1 teaspoon olive oil

For the top:

  • 2 tablespoons of water
  • 1 tablespoon of grape molasses
  • 1 teaspoon sesame

For the crispy potatoes:

  • 2 potatoes (medium size)
  • 2 cups of oil
  • 1 teaspoon of salt

For the filling:

  • 1 tomato
  • 4 pickled gherkins


Put the boiled chickpeas in the food processor. Cut the onion into large pieces and add to it. Add the garlic, baking powder, cumin, black pepper and salt. Grind in a food processor for about 2-3 minutes until pureed. You can add 3-4 tablespoons of water if needed. Add the parsley and stir for a while. Take the mixture you have prepared in a deep bowl, add the breadcrumbs on it and mix the breadcrumbs into the puree by collecting it with your hands. Divide into 4 equal parts and shape each into 10 cm diameter burger patties. Wrap it in a plastic bag or cling film and keep it in the refrigerator.

Sift the flour into a deep bowl. Add yeast, salt and granulated sugar to it and mix with a spoon. Add warm water and knead until you get a soft dough. Take the dough out of the mold. Grease the inside of the bowl with 1 teaspoon of olive oil and put the dough back in. Cover it and leave it in a warm place for 40-45 minutes.

Take the fermented dough on a lightly floured counter without kneading.Fold the edges of the dough over 4-5 times so that they meet in the middle. Spread it by pressing lightly on it and fold it again in the same way. Return to the container, cover and let sit for another 20-25 minutes.

Take the fermented dough on a lightly floured counter and divide it into 4 equal parts without kneading. Roll each piece so that the top is smooth and arrange them spaced apart on a baking tray lined with baking paper. Cover them with a kitchen cloth and leave for 15 minutes. Set the oven to the specified temperature and turn it on to warm up.

Top-bottom cooking: 180 °C

Turbo cooking: 170 °C

Take water and molasses in a bowl and mix. Brush on the fermented dough, sprinkle sesame seeds and bake.

Cooking time: Approx. 25 - 30 minutes

At the end of the time, take it out of the oven and put it on the wire. Cover them with a cloth and let them cool.

Grate the potatoes and wash them 3-4 times with cold water. Take it on a paper towel and dry it thoroughly. Take the oil in a deep pot or pan and leave it to heat on medium heat. Throw the grated potatoes into the hot oil and fry until they turn pink. Drain them from the oil and sprinkle them with salt.

Grease the non-stick pan with a small amount of oil and heat over medium heat. Carefully place the chickpea meatballs in the pan and cook for about 5 minutes until they are golden brown. Turn carefully and cook for another 5 minutes. Cut the cooled bread in half. Heat the insides as desired. Serve without waiting by putting meatballs and other ingredients between them.

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