- 8 Tbsp sweet white miso, divided
- 1/2 cup mayonnaise
- 2 15oz cans chickpeas, drained
- 1/3 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tsp garlic powder
- 1 tsp five-spice powder
- 1 tsp salt
- 1/2 tsp black pepper
- zest of 1 lemon
- 1 1/2 cups panko bread crumbs
- 1 - 2 Tbsp sesame oil (canole or vegetable oil can be used)
- sliced tomato
- leaf lettuce
- 8 mini burger buns
Preparation time 15mins
Cooking time 25mins
In a small bowl, whisk together 2 Tbsp of the miso and the mayonnaise. Set aside.
In a food processor, combine the chickpeas, remaining miso, cilantro, olive oil, garlic powder, five-spice powder, salt, pepper, and lemon zest.
Pulse until coarsely chopped, but not pureed.
form the mixture into 8 patties about 3 inthes around and about 1 1/2 inches thick. As youare forming the patties, use your fingers to firmly pack them.
Place the breadcrumbs in a shallow bowl. One at a time, set each patty in the bowl and pat breadcrumbs onto all sides of it.
In a large skillet over medium-high, heat 1 Tbsp sesame oil. Add the patties and cook until browned and heated through, about 3 - 4 minutes per side. If the patties start to stick, add another Tbsp of oil when flipping.
serve the burgers on buns topped with miso-mayo, lettuce, and tomato.