I’m feeling pretty happy about some stuff. For example, I forgot how much I love the song Breaking Up is Hard to Do. It reminds me of my childhood, and it makes me dance… probably a little bit too 80′s + Charlie Brown. (Sorry, downstairs neighor!) And it’s summer, guys! Even though it’s a scorcher in my apartment and it’s kinda too hot to make pizza and feel ok about it.* And I’m really happy it’s burger week. Because I’ve wanted to make chickpea burgers for awhile, and these are the Lady Gaga of burgers. They are wearing a fuchsia bun instead of a meat dress. You get the idea.
*Although, I’m going to make pizza soon whether or not the weather has my back. And last night I might’ve baked up black figs on naan in order to pizza it up without the whole 500 degree oven thing.
I bet you’ll want to package these up for all your favorite people to eat for lunch. I bet you’ll invite a super hottie over for one along with a simple yet tasty salad full of strawberries and blue cheese. I bet you’ll want to keep these on hand to bring to lunch at work. I bet the bun will steal other people’s lunch thunder.
But mostly here’s how you make these: mash stuff, stir things, pat patties, and fry them in a little bit of olive oil. Wam. Bam. Burger time. These are a punch in the face with flavor. I blame the lemon, and by blame I mean: hell yeah lemon!
Chickpea Sliders with Whipped Feta and Cucumber Slaw
Burger recipe adapted from Cooking Light
chick pea sliders -
- 1/2 cup mashed potatoes ( or 1 medium red potato)
- 3 T olive oil, divided
- 2 cloves garlic, pressed
- 1 shallot chopped
- 1 (15.5 oz.) can chickpeas, rinsed and drained
- zest from 1 lemon
- 1 t hot sauce
- 1/2 t smoked paprika
- 1/4 t freshly ground black pepper
- 1 egg
- 1/2 cup panko bread crumbs
whipped dill feta -
- 1/2 cup feta
- 3 T Greek yogurt
- 1 T fresh dill, chopped
cucumber slaw -
- 1/2 an English cucumber, grated
- 1/4 cup rice vinegar
- salt + pepper
*Serve them up on Roasted Beet Brioche Buns!
- Peel and boil the potato for about 10 minutes or until knife slices into it super easy-like. Meanwhile, place the feta, Greek yogurt, and dill in a food processor. Process until smooth. Add more yogurt as needed. Chill. Grate the cucumber and toss with vinegar, salt, and pepper. Chill.
- Transfer cooked potato to a medium bowl. Add one tablespoon of olive oil, garlic, shallot, and chick peas. Mash until pretty smooth, but still a little bit chunky (follow your heart). Add the lemon zest, hot sauce, spices, and egg. Stir together. Add panko bread crumbs, crumbling as you add them to the mixture. Stir together. Divide into 8 patties, less or more depending on the bun size you’re working with.
- Heat olive oil in a nonstick skillet over medium heat until hot. Cook burgers for about 4 minutes on each side, or until browned and crisped. Serve on toasted buns with whipped feta and cucumber slaw.
Yay! Click HERE for a printable pdf of the recipe above.
Check out everyone else who posted burgers today: Sweet Chili and Pineapple Thai Burgers, Caprese Burgers, Lamb Burgers with Goat Cheese and Tzatziki, Pesto Bacon Breakfast Burger, Eggplant Hummus Veggie Burgers, and Paleo Veggie Sliders.
P.S. Enter a super cool grill giveaway here. Then grill me one pizza, one burger, another pizza, and then let’s make s’mores.
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