Recipe: Chickpea and Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise

CHICKPEA AND ROASTED RED PEPPER BURGERS WITH SMOKED PAPRIKA MAYONNAISE

"Even partisans of traditional burgers will be won over by these healthful vegetarian patties, and slathering them with a smoky mayonnaise makes them even more appealing."



"Set out paper-thin red onion slices for those who might want them and garnish each plate with pickle slices or wedges."

1 small red potato
Salt and freshly ground pepper
1 Tbsp olive oil, plus more for frying
1 clove garlic, minced
1 tsp seeded and minced jalapeno chile
1 tsp ground cumin
1⁄4 tsp chili powder
1 (15 oz) can chickpeas, drained and rinsed
1⁄4 cup chopped roasted red bell pepper
2 eggs, lightly beaten
5 Tbsp panko bread crumbs
2 Tbsp minced fresh flat-leaf parsley
FOR SERVING:
Lettuce leaves (optional)
5 brioche buns, split
Smoked Paprika Mayonnaise (recipe follows)

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 frying pan, warm the 1 Tbsp oil over medium heat. Add the garlic, jalapeno, cumin, and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute.

In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the roasted pepper, eggs, panko, parsley, potato, and garlic mixture. Season with 1⁄2 tsp salt and 1⁄4 tsp pepper. Using your hands, mix until well combined and then form into 5 patties.

Pour enough oil into a large frying 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 (if using) on the bottom half of each bun, top with a burger and a generous dollop of the mayonnaise, and serve.

SMOKED PAPRIKA MAYONNAISE

5 Tbsp mayonnaise
1 tsp Spanish smoked paprika
2 tsp fresh lemon juice
Salt

In a small bowl, stir together the mayonnaise, smoked paprika, and lemon juice. Season with salt.

Makes 5 servings
Adapted from source: Williams-Sonoma Vegetable of the Day by Kat McMillan