Chickpeas & Vegetable Patty Burgers with Roasted Garlic Mayo Sauce
Good burgers are always welcome in our house. We like our patties to be nice and hearty. I made these chickpea patties to go with the Dutch Crunch bread that I baked for the Daring Baker’s challenge this month. The patty itself is quite simple but has bold flavors and a nice texture, thanks to the TVP (textured vegetable protein or soya granules) and the oats. I used the Mexican seasoning I am obsessed with these days, to flavor the patties. The subtle heat and the bright Mexican spices were perfect!!
If you haven’t never heard of TVP, don’t worry! I also hadn’t heard until last year. TVP is nothing but soya protein or soya granules (as it is called in India, also known as mini mealmakers). Click here to read more about it on Wikipedia. It has a real meaty texture and is a good source of protein. I make curries using the larger soya granules and love to use the mini version in burger patties. The patties hold up a lot better and have a nice chewy texture.
I also made a roasted garlic mayo sauce for the burgers. Ah! Roasted garlic!! I can’t tell you how much I LOVE garlic and how much more I LOVE roasted garlic! The sweet, soft, caramelized garlic is my absolute favorite. Though it can be used in many many ways, my favorite is to just eat it up, straight out of the oven!! 😀 Or mash up the roasted garlic with some salt, pepper and good extra virgin oilve oil; spread on toasted bread and eat, pure bliss!! :)Do you like roasted garlic? What are your favorite recipes using roasted garlic?? Here’s a shot of the beauties that I roasted up yesterday!
On the whole, the burger was perfect. I served the patties with some pepper jack cheese, on a bed of ripe, juicy beefsteak tomatoes. Toasted the buns, slathered them with the roasted garlic sauce. Assemble, bite and yum!! It was amazing. The Dutch crunch bread is funny looking, but it was perfect for this sandwich!
For the patties:
Cooked Chickpeas – 1 cup
TVP flakes – 1/2 cup (uncooked)
Carrot (grated) – 1 large
Zucchini (grated) – 1 medium
Green Pepper (chopped) – 1 medium
Corn kernels (I use frozen)- 1/2 cup
Onion (chopped) – 1 medium
Garlic (minced) – 4 large cloves
Olives (chopped) – 10 no.
Mexican Seasoning – 1 Tbsp
Celery root powder – 1 tsp (optional but recommended)
Dried Sage leaves – 1/2 tsp (use moderately, sage is a very potent herb)
Salt – to taste
Lime/Lemon juice – 2 tsp
Rolled Oats – 1/2 cup
Dried Bread Crumbs – 1/4 cup
Salt & Pepper – to taste
Oil – 2 tsp plus more for cooking the patties
For the Roasted Garlic Mayo Sauce:
Garlic – 1 head
Salt & Pepper – to taste
Olive Oil – 1 Tbsp plus 1 tsp
Scallions (spring onion) – 4 stalks
Paprika/Red chilli powder – 1/2 tsp (or more!)
Celery root powder – 1/2 tsp (optional)
Mayonnaise – 1/2 cup
Plain yogurt – 1/4 cup
Honey – 1 Tbsp
Lime/Lemon juice – 1 Tbsp
Dill Pickle (minced) – 1 Tbsp
Heat 2 tsp of oil in a pan and add in the onions and the garlic and saute for 3-5 minutes, until the onions are soft. Then add in the grated carrots, zucchini, green pepper and corn. Season with salt & pepper, dried sage (rub the sage between your palms before using) and the Mexican seasoning and cook until the vegetables are tender. Turn off the heat. Cool slightly.
Meanwhile, reconstitute the TVP flakes. I like to put the TVP and about 2 cups of water in a microwave safe bowl and microwave on high for 5 minutes. Then drain and rinse with cold water. I like to take off some of the extra moisture using a few kitchen towels.
Toast the rolled oats in a dry pan or the oven (300 F) for 5-7 minutes. Cool and grind into a fine powder.
Mash the chickpeas using a potato masher. Mix in the mashed chickpeas, cooked and drained TVP ground oats, breadcrumbs, celery root powder and chopped olives into the cooked vegetables and mix well to combine. Get in there with your hands and knead well to mix. I use the 1/4 cup measure to make the patties of uniform size. Measure out the mixture and form into 2 1/2 inch round patties.
You may cook the patties on the grill, griddle or in the oven. I like to cook my patties in the oven, so they are all done at the same time. Line a baking sheet with aluminum foil and grease the foil with 1 Tbsp of oil. Line the patties on the sheet and spray the top with non stick spray or brush with some oil.
Bake in a 400 F oven for 20-25 minutes, flipping the patties halfway through.
You may freeze any leftover patties for up to 2 months.
For the Sauce:
Preheat your oven to 400 F. Take one whole bulb of garlic, and slice the top off so that all the garlic cloves are slightly exposed. Drizzle 1 tsp of olive oil, a pinch of salt and pepper on the garlic cloves. Pack this in a piece of aluminum foil and seal tightly. Bake for 20 minutes and then let the bundle rest for 5 minutes before opening. (I like to do this when my patties are baking up in the oven!!!)
Heat 1 Tbsp of olive oil in a skillet and add in the chopped white portion of the scallions with the paprika/red chilli powder. Saute for 2 minutes and turn off the heat. Add in the green portion of the scallions and let cool slightly.
Remove the skin from the roasted garlic. When roasted perfectly, the garlic cloves are caramelized and you just have to squeeze lightly to get the cooked garlic out. Once you’ve removed all the garlic cloves, mash them up with a fork.
Combine the cooked scallions, mashed garlic and all the other ingredients together. Adjust the seasoning and the consistency to your liking. I like to keep it spreadable, but thick. Use yogurt to adjust the consistency.
To make the sandwich:
Heat up the patties. Melt some pepper jack cheese on the patties. Toast your favorite buns with some butter. Slather the buns with the roasted garlic mayo and hot sauce if you want (I do!!). Slice up some onions and juicy tomatoes and lettuce if you have any (I didn’t!). Stack everything up and enjoy! I love pickles and that’s the reason you can see two cutie mini dill pickles in my photo!!