- 2 shallots, minced
- 3 cloves garlic, minced
- 4 tbs olive oil
- 1 15-oz can chickpeas, rinsed & drained
- 1/4 cup parmesan cheese or vegan parmesan
- 2 tsp italian seasonings (or 1 tsp dried basil & 1 tsp dried oregano)
- 1/4 cup fresh parsley, finely chopped
- 1 cup bread crumbs
- 3 tbs marinara sauce (homemade or Rao’s) + more for topping
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Serve on / with:
- 4 ciabatta buns or pizza rolls, toasted
- 1 cup marinara sauce
- fresh parsley, chopped
- red onion
- Heat a skillet over medium heat and saute shallots and garlic in 1 tbs olive oil for approximately 3-4 minutes.
- Add the cooked garlic and shallots to a medium bowl.
- Place the chickpeas in a small food processor and mix until only a few whole beans are left. Transfer to the medium bowl.
- Add in 2 tbs olive oil, parmesan, italian seasonings, parsley, bread crumbs, marinara, salt and pepper. Stir to combine and form a “dough”. If it’s too dry, add a little more oil. If it’s too wet, add more bread crumbs.
- Taste and adjust the seasonings as needed.
- Make 4 1″ thick patties.
- Coat the burgers with additional bread crumbs and parmesan for more flavor and texture (if desired).
- Heat a panini maker or large skillet over medium heat.
- Spray the burgers with olive oil or add 1 tbs oil to the skillet. Brown the patties for 5 minutes on each side. Reduce the heat if the burgers brown too much.
- Optional step: Place the burgers on a baking sheet and bake in a 375 degree oven for an additional 10-20 minutes to dry and crisp them more.
- Warm 1 cup of marinara sauce, toast the bread, and prep the parsley and onion.
- To serve, place parsley on the bottom half of a bun, top with a burger, onion, marinara sauce, and additional parmesan.
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