Chickpea Burgers

Makes 4 burgers

2 15.5-ounce cans chickpeas, drained and rinsed ½ cup chopped red onion ¼ cup panko breadcrumbs 1 serrano pepper, sliced (deseeded if you want it less hot) 2 tablespoons extra-virgin olive oil, plus extra for frying and brushing the buns 1 tablespoon red chile flakes 2 teaspoons kosher salt 1½ teaspoons garam masala 1 teaspoon ground

coriander seeds 1 egg, lightly beaten 4 burger buns 1 cup mixed microgreens

Instructions: Place the chickpeas on a clean towel and pat them dry to absorb as much liquid as possible. In a food processor, combine the chickpeas, red onion, panko, serrano pepper, olive oil, red chile flakes, salt, garam masala and coriander.

Pulse for a few brief seconds on medium-low speed to get a coarse mixture resembling cookie crumbs; resist the urge to pulse too long or you will get a paste.

Transfer the mixture to a bowl and fold in the whisked egg using a spatula. Line a baking sheet with wax paper. Divide the chickpea mixture into four equal parts and shape into burger patties. Wrap the baking sheet with plastic film and place the baking sheet in the freezer for 20 minutes to firm-up a little.

Heat a splash of olive oil in a medium nonstick skillet or cast-iron pan on mediumhigh heat. Working one burger patty at a time, fry each one for about 3 to 4 minutes on each side, until golden brown.

When cooked, set aside on a plate. Repeat with the rest of the burgers. To assemble, brush each side of the bun with a little olive oil and toast them lightly on the skillet on medium-low heat, cut side facing down, until the edges get crispy and golden brown.

Then place one cooked chickpea burger patty on one half of a toasted bun and top it off with a generous tablespoon of the Beet- Yogurt Sauce (see recipe below) and 2 to 3 generous tablespoons of the microgreens.

Complete the sandwich with the top portion of the toasted bun and serve immediately.