Today’s recipe is for a main course: chickpea and pecorino burgers without eggs and baked.
During the week, I always prepare legumes, and among my favorites are chickpeas. They are perfect for making many recipes. Thanks to their versatility, they are widely used in cooking, perfect for making soups, velvety soups, salads, sauces, main courses, meatballs, and many other cute ideas. Additionally, you can also use the cooking water, or the preservation water, from chickpeas. It’s called aquafaba, and you can find some recipes to use it here.
Today’s chickpea burgers are flavored with the presence of pecorino, which makes them saltier and tastier, and carrots with a sprinkle of sesame seeds.
Preparing them is very easy and quick, the longest step is cooking the carrots, after which you just need to put everything in a mixer or blend with an immersion blender, and it’s done.
Legume burgers are great to enjoy as is or to fill soft homemade burger buns! (You can find the recipe by clicking the link below).
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
Ingredients
Below you will find the links of the ingredients used
- 18 oz canned chickpeas (drained)
- 1 cup carrots
- 2.8 oz pecorino (grated)
- 1.1 oz grated parmesan
- 0.9 oz breadcrumbs
- to taste salt
- to taste olive oil
- to taste sesame seeds
- to taste breadcrumbs (for coating)
Tools
Below you will find the links of some tools used to make the recipe
- 1 Scale
- 1 Immersion blender
- 1 Saucepan
- 1 Baking tray
- 1 Air fryer
Let’s Begin!
As I mentioned earlier, the longest step is cooking the carrots, so let’s start with these. Peel them and cut them into large pieces to ease cooking. In a saucepan, put the water and the carrots and cook for about ten to fifteen minutes until they’re tender but not falling apart. The cooking time also depends on their size.
When they are cooked, drain them and place them in a tall, narrow bowl suitable for an immersion blender. Take the chickpeas, drain them (don’t throw away the liquid), rinse them, and add them to the boiled carrots.
Blend everything with an immersion blender, if it does not blend, add a tablespoon of carrot cooking water. Then add the grated pecorino, grated parmesan, and breadcrumbs (about a couple of tablespoons but it will depend a lot on the moisture and softness of your dough) and salt, then mix to obtain a soft but workable dough.
In a plate, place the breadcrumbs, then lightly wet your palms, take a portion of dough, and form the burgers about the size of your palm (or the size you prefer). Coat them in the breadcrumbs and place them on a baking tray lined with parchment paper. After forming our chickpea and pecorino burgers, sprinkle them with sesame seeds and drizzle a little olive oil on top.
Bake in a preheated oven at a temperature of 392-428°F for about fifteen minutes until they are golden on top.
Serve hot with a nice salad, but first snap a photo and post it on social media tagging me (unaricciachepasticcia) and let me know if you preferred them with a burger bun or without a bun.
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A Riccia Recommends
You can prepare the chickpea and pecorino burger dough beforehand, put them in the fridge, and then make the burgers. After cooking, they keep well in the fridge for a couple of days in a closed container.
Cooking times depend on the size and thickness in which they are made.
FAQ
Can I cook chickpea and pecorino burgers in an air fryer?
Sure, just follow the same procedure and then cook them at 392°F for 13/15 minutes.
Can I use only pecorino?
It depends on the pecorino. If it’s too strong in flavor and too aged, it’s better to combine it with a bit of parmesan.
Can I replace chickpeas with other legumes?
Sure, these burgers are also great with cannellini beans.
What sauce goes well with chickpea burgers?
We can accompany chickpea and pecorino burgers with a yogurt sauce made with Greek yogurt, lemon juice, and turmeric or, more simply, just with plain yogurt, lemon juice, and herbs.
