Chickpea burgers with chard and mustard sauce
Chickpeas, just the way we like them: a tin can become much more than a quick addition to a salad.
Cuisine: International · Course: Main course
Ingredients
Servings: 2
- 300 g ceci cotti, scolati e sciacquati
- 70 g albume
- 40 g pangrattato, più poco altro se necessario
- 300 g bietole già pulite
- 100 g lattuga già lavata
- 100 g skyr bianco naturale o yogurt greco denso
- 2 cucchiaini di senape
- 10 g olio extravergine di oliva
- Succo di limone, sale e pepe quanto basta
- Prezzemolo fresco facoltativo per completare
Method
- Asciuga bene i ceci con carta da cucina e schiacciali con una forchetta: lascia qualche pezzetto, senza ridurli a una crema completamente liscia.
- Unisci albume, pangrattato, un pizzico di sale e pepe. Fai riposare per 15 minuti in frigorifero. Se il composto non tiene la forma, incorpora poco pangrattato alla volta.
- Separa le coste delle bietole dalle foglie. Affetta le coste e cuocile in padella con metà olio e due cucchiai d’acqua per 5–6 minuti. Aggiungi le foglie tagliate e prosegui per altri 4–5 minuti, fino a renderle tenere.
- Forma quattro burger spessi circa 1,5 cm. Scalda l’olio rimasto in una padella antiaderente e cuocili a fuoco medio per circa 5 minuti per lato, girandoli soltanto quando la base si è rassodata. Devono risultare ben caldi e cotti all’interno.
- Mescola lo skyr con la senape e qualche goccia di limone. Servi i burger con bietole, lattuga e salsa a parte. Se ti piace, completa con poco prezzemolo tritato.
Allergens: uova, glutine, latte, senape
A tin of chickpeas can become much more than a quick addition to a salad. These chickpea burgers have a golden crust and a soft centre. Serve with sautéed chard and a yogurt-and-mustard sauce: a few ingredients with just the right contrast.
Times and servings
Serves 2. Preparation 20 minutes · Resting 15 minutes · Cooking 20 minutes · Total about 55 minutes. Times vary with ingredient size, cookware and equipment.
Ingredients for 2
• 300 g cooked chickpeas, drained and rinsed
• 70 g egg white
• 40 g breadcrumbs, plus a little extra if needed
• 300 g prepared chard
• 100 g washed lettuce
• 100 g plain skyr or thick Greek yogurt
• 2 teaspoons mustard
• 10 g extra-virgin olive oil
• Lemon juice, salt and pepper as needed
• Fresh parsley to finish, optional
How to make chickpea burgers with chard and mustard sauce
1. Pat the chickpeas dry with kitchen paper, then mash with a fork, leaving some pieces rather than making a completely smooth paste.
2. Add the egg white, breadcrumbs, a pinch of salt and pepper. Rest in the fridge for 15 minutes. If the mixture will not hold its shape, add a little more breadcrumbs at a time.
3. Separate the chard stalks from the leaves. Slice the stalks and cook in a pan with half the oil and two tablespoons of water for 5–6 minutes. Add the chopped leaves and cook for another 4–5 minutes, until tender.
4. Shape four burgers about 1.5 cm thick. Heat the remaining oil in a non-stick pan and cook over medium heat for about 5 minutes per side. Turn only once the base has set. They must be hot and cooked through.
5. Mix the skyr with the mustard and a few drops of lemon juice. Serve the burgers with the chard, lettuce and sauce on the side. Finish with a little chopped parsley, if you like.
CHIARA!’s tip
Drying the chickpeas is the key step: too much water makes the mixture fragile. This version contains egg white and yogurt, so it is not vegan.
Estimated nutrition per serving
About 400 kcal · Protein 24.5 g · Carbohydrate 49.9 g · Fat 10 g.
Calculated with boiled, drained chickpeas, plain Arla skyr and 10 g Maille Dijon mustard (about two teaspoons). Extra breadcrumbs are excluded. Estimated values per serving. All listed oil is included. Spices, herbs, optional garnishes and unmeasured citrus juice are excluded. Values vary with brands, substitutions and actual quantities.
