I’ve always liked a good veggie burger — I like the black bean, Mexican-ish versions, I like the mushroomy ones, and I adore anything resembling falafel. Here’s a chickpea take on the currently-popular slider. I recommend serving them open-face on toasted whole wheat slider buns. As for garnishes, I like a slight smear of mayo, a very thin slice of onion, some mashed avocado and seasoned Roma tomato slices. Top it all with the chickpea burger, using it as the top bun for easier handling.

(Leftover chickpea burgers make a tasty morning breakfast patty — just reheat briefly and serve alongside scrambled eggs or wrapped in a corn tortilla. A dash of hot sauce wouldn’t hurt, either.)

Recipe: Chickpea Sliders
Makes about 12 mini burgers

2 1/2 cups canned chickpeas (garbanzo beans), drained and rinsed
4 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1/3 cup rather finely chopped fresh Italian parsley
1/2 medium white onion, rather finely chopped
1/3 cup chopped roasted red bell peppers
Grated zest of 1 large lemon
1 cup alfalfa sprouts, chopped
4-5 slices day-old whole grain bread, crusts trimmed, toasted and made into bread crumbs (about 1 cup)
3 tablespoons extra virgin olive oil
garnishes of your choice: sliced onion, mashed avocado, sliced & seasoned Roma tomatoes, lettuce, cilantro sprigs, etc.
whole wheat slider buns, toasted

Combine the chickpeas, eggs, salt and paprika in the bowl of a food processor and puree until not quite smooth — it should still be slightly chunky. Turn into a mixing bowl and stir in the parsley, onion, roasted red peppers, lemon zest and sprouts. Stir in the bread crumbs and set aside while you prep garnishes. Then form into about 12 patties, flattening slightly. If the mixture seems too dry, add a bit of water to bind.

Heat 1 tablespoon of the olive oil in a nonstick skillet large enough to comfortably hold 4 patties, over medium-low heat. Add 4 patties, cover, and cook for 7-8 minutes, or until bottoms begin to brown. Flip the patties, cover the skillet, and cook the second side for 4-5 minutes, until golden brown. Remove to a platter, and repeat with the other two batches of patties.

Wine Pairing: These pair nicely with a good quality Chardonnay, like the Foppiano 2009 Chardonnay Russian River Valley ($22). A lot of wine for the money, offering rich, ripe pear and crisp, golden apple fruit, with tropical citrus, mineral, baking spice and creamy notes through the finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.