Recipes | Asparagus Chickpea Burgers with Tarragon Mayo
Asparagus Chickpea Burgers with Tarragon Mayo
This beast of a veggie burger features a toothsome chickpea and asparagus patty topped with radicchio, a rich tarragon mayo, and grilled asparagus spears. This seasonal sandwich makes the absolute most of the short but sweet Ontario asparagus season.
This recipe comes from one of our wonderful brand ambassadors, Susan Keefe. Susan is a food photographer, food stylist, and recipe developer. Explore more of her work on her website, Rhubarb and Cod!
Ingredients
Servings
For the Asparagus Chickpea Patties
- 2 Shallots, Coarsely Chopped
- 2 Cloves Garlic, Thinly Sliced
- 1/2 Bunch Ontario Asparagus, Ends Removed, Cut Into Thirds
- 1 Can (540ml) Chickpeas, Drained and Rinsed
- 1 Cup Panko Breadcrumbs
- 1 Large Egg
- 1 Tbsp. Tahini
- 1 Tsp. Kosher Salt
- 1 Tsp. Ground Cumin
- 1/2 Tsp. Ground Coriander
- 1/2 Tsp. Cayenne Pepper
- 1/4 Tsp. Ground Cardamom
- 2 Tbsp. Olive Oil
For the Tarragon Mayo
- 1/3 Cup Mayonnaise
- 1 Clove Garlic, Minced
- 1 Tbsp. Fresh Tarragon, Finely Chopped
- 1 Tbsp. Lemon Juice
To Assemble
- 1/2 Bunch Ontario Asparagus, Ends Removed
- 2 Tbsp. Olive Oil
- 1 Tsp. Kosher Salt
- 4 Burger Buns, Toasted
- 1/2 Head Radicchio, Leaves Separated
Instructions
Step 1
Place all the ingredients for the Asparagus Chickpea Patties, excluding olive oil, in a large food processor. Pulse until the ingredients come together. Don’t over process the mixture. We want a few chunks.Step 2
Transfer the mixture to a large bowl and, using an ice cream scoop, divide it into four evenly sized patties. They should weigh about 175g (6oz) each. Chill until ready to use.Step 3
In a small bowl, whisk to combine the mayo, tarragon, garlic, and lemon juice. Chill until ready to use.Step 4
Heat 2 tablespoons of the olive oil in a large cast-iron skillet until shimmering. Add the patties and fry until golden on both sides. This should take 3-5 minutes a side. Keep the patties warm in a 150°F oven until ready to serve.Step 5
Heat a grill or griddle over high heat until smoking. Coat the remaining asparagus spears in the remaining olive oil and season with salt. Grill the asparagus spears until tender and blistered. Set aside.Step 6
Spread the tarragon mayo on the toasted buns and add some radicchio. Place a Asparagus Chickpea Patty on top and cover the patty with grilled asparagus spears. Finish the sandwich with another leaf of radicchio and, of course, the top bun. Serve immediately.
