Ingredients
Scale
For the Burgers:
- 2 - 15.5 oz. can of chickpeas - drained
- 1/2 bell pepper - any color - diced
- 1/2 red onion - diced
- 1/4 cup Italian parsley - stems removed and chopped
- 4 oz. feta cheese - crumbled
- 1/2 cup plain bread crumbs
- 1 cup oats
- 1/4 cup grated Parmesan cheese or Romano cheese
- 3 eggs
- 2 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. red pepper flakes
- 1 tbs. olive oil - for mixture
- 1 tbs. olive oil - for frying
- Grate mozzarella - for serving
For the Sauce:
- 10 oz. grape tomatoes
- 1 large sweet onion - sliced
- 1 head of garlic - roughly chopped
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 cup wine - any color
- 1 tsp. salt
- 2 tsp. sugar
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Drizzle of olive oil
Instructions
For the Burgers:
- Place all of the ingredients for the patties in a large bowl.
- Using a dough cutter, mash everything together. Do not over-mash; just enough to incorporate everything together to form a pattie.
- Let this mixture sit for 10 – 12 minutes before forming into desired sized patties.
- Form into desired size patties, using your thumb to form the patties.
- Heat a large cast iron frying pan and carefully place the patties in the pan; do not overcrowd the pan.
- Let one side cook for 3- 4 minutes before carefully turning over. There should be a nice golden color on the pattie. Finish cooking on the other side to achieve a nice golden color.
- Place on a platter while cooking the other patties.
For the Sauce:
- Heat a large cast iron frying.
- Add the sliced onion. Allow the onion to soften slightly.
- Add the garlic and toss. Allow the onion and garlic to caramelize.
- Add the tomatoes. Allow the tomatoes to soften and get a bit of a char.
- Add the sugar and seasonings.
- Gently, press the softened tomatoes. Be careful they will squirt out at you!!
- Add the wine and the grated cheese and cook down.
- Everything should be a beautiful color as it cooks down.
Plating:
- Top the patties with grated mozzarella, Parmesan (or Romano cheese), and the sauce.
- Garnish with fresh chopped Italian parsley and a small drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
