I love the flavor combo of spinach and chickpeas, and aside from the addition of cumin seeds and a squeeze of lemon, this burger tastes cleanly of just that. Inadvertently gluten free—I’m constantly on the hunt for alternatives to bread crumbs, primarily because bread crumbs to me are a wet blanket to flavor but also because, hello, we’ re putting it on a bun—the garbanzo flour only strengthens the flavor and protein power.
Garbanzo flour is found pretty easily at grocery stores in the health foods section, but you can make your own by blitzing the dried beans in a blender or in small batches in a spice grinder and then sifting it. But be warned: it will make a lot of noise.
Spinach-Chickpea Burger (gluten free)
1 t olive oil
5 oz. fresh spinach
1-3/4 cup cooked chickpeas (or 1 can, rinsed thoroughly), divided
1 t toasted cumin seeds
juice of 1/2 lemon
1-1/4 t salt
1/3 c garbanzo bean flour
Heat the oil in a skillet over medium heat. Add the spinach, tossing with tongs until completely wilted, 2 or 3 minutes. Cool until safe enough to handle, then wrap in a towel and squeeze out as much liquid as possible. Chop finely.
Combine 1-1/4 cup beans, eggs, cumin, lemon, and salt in a food processor. Pulse until the mixture resembles a chunky hummus.
In large bowl combine the remaining beans and the spinach and coarsely mash with a potato masher. Add the bean-egg mixture, stirring thoroughly. Fold in the garbanzo flour. The mixture should be sticky but somewhat pliable. Add more flour, a 1/2 teaspoon at a time, if too wet, or a bit of water if too dry. Adjust seasonings, and shape into 5 patties.
To panfry, heat a tablespoon olive, grapeseed, corn, or vegetable oil in a skillet over medium heat. Add the burgers, in batches if necessary to avoid crowding, cooking 4 to 6 minutes on each side, until golden-brown and slightly firmed.
Alternatively, bake the burgers in a 350-degree oven on a lightly greased baking sheet for about 15 minutes, checking periodically (they dry out easily in the oven), until browned, crisped on the outside, and slightly firmed in the middle.
Serve on toasted buns spread with Dijon mustard, and top with fresh tomato slices, slices of cucumber and/or radish, and crispy lettuce leaves.