Chickpea & Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise
For the smoked paprika mayonnaise:
5 Tbs. (3 fl. oz./80 ml.) mayonnaise
1 tsp. Spanish smoked paprika
2 tsp. fresh lemon juice
1 small red potato
Salt and freshly ground pepper
1 Tbs. olive oil, plus more for frying
1 clove garlic, minced
1 tsp. seeded and minced jalapeno chile
1 tsp. ground cumin
1/4 tsp. chili powder
1 can (15 oz./470 g.) chickpeas, drained and rinsed
1/4 cup (2 oz./60 g.) chopped roasted red bell pepper
2 eggs, lightly beaten
5 Tbs. (1 oz./60 g.) panko
2 Tbs. minced fresh flat-leaf parsley
5 brioche buns, split
Lettuce leaves for serving (optional)
To make the paprika mayonnaise, in a small bowl, stir together the mayonnaise, smoked paprika and lemon juice. Season with salt.
Put the potato in a small saucepan. Add water to cover by 1 inch (2.5 cm.) and a generous pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium, and cook until the potato is fork-tender, about 15 minutes. Drain the potato and let cool, then cut into small dice.
In a small frying pan, warm the 1 tablespoon oil over medium heat. Add the garlic, jalapeno, cumin and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute.
In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the roasted pepper, eggs, panko, parsley, potato and garlic mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Using your hands, mix until well combined and then form into 5 patties.
Pour enough oil into a large frying pan to coat the bottom, and heat over medium-high heat. Add the patties and cook, turning once, until golden brown and heated through, about 3 minutes per side. Place a lettuce leaf (if using) on the bottom half of each bun, top with a burger and a generous dollop of the mayonnaise, and serve. Serves 5.