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Chorizo is one of those ingredients that I buy rarely, but a little goes a long way. For a cheaper or vegetarian burger, you can omit it completely and just add the garlic and paprika for a similar smoky, spicy taste.
Ingredients (makes 4 generous burgers):
3 tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped, or pinch of dried
1 carrot, grated
400g canned chickpeas, drained and rinsed
100g chorizo, finely chopped
1 tsp paprika
1 free range egg
2 slices of bread
1 tbsp flour
To serve:
1 pitta bread and handful of spinach.
Pour one tablespoon of oil into a medium sauté or frying pan on a low heat.
Add the chopped onion, crushed garlic, grated carrot, chopped chilli, paprika and chorizo and sauté all together on a low heat for 5-10 minutes, stirring occasionally to disturb.
Meanwhile, drain and rinse the chickpeas, and mash them thoroughly in a mixing bowl or saucepan until soft and pulpy. Soak the bread in water, squeeze out with your hands, and mash into the chickpeas. When the onions have slightly softened, tip the contents of the pan into the chickpea and bread mixture, add the egg, and mix well to evenly distribute.
Test the consistency with a wooden spoon – if it sticks to the spoon and holds together well, it’s good to go. If it does not hold its shape well (in my experience, not all chickpeas are created equal!) then add a heaped tablespoon of flour to thicken.
Pour the remaining two tablespoons of oil back into the original pan – which will be streaked with spicy chorizo juices – don’t waste them! Shaping the mixture into six balls with lightly floured hands, flatten each into the pan. Cook for around 7 minutes on each side on a medium heat, or until golden and crispy.
Serve in a pitta bread with salad – or with vegetables and rice for a more filling meal.
Tips: This burger mix also makes great falafels, which can be shallow fried or baked in the oven for a healthier alternative.
The burgers can be frozen, uncooked, by laying on a baking tray and freezing uncovered. When frozen, they can be transferred to a freezer bag. The process of ‘open freezing’ keeps them separate and easy to use one at a time, without all sticking together.
Leftover chorizo will keep for up to a month in the fridge. Try a few slices simmered in a pan of canned chopped tomatoes with a chopped onion for an easy but delicious pasta sauce.
Jack Monroe.
Twitter: @MsJackMonroe
Facebook: www.facebook.com/agirlcalledjack