8 tablespoons sweet white miso, divided
½ cup mayonnaise
2 cans (15 ounces each) chickpeas, drained
⅓ cup chopped fresh cilantro
¼ cup olive oil
2 teaspoons garlic powder
1 teaspoon five-spice powder
1 teaspoon salt
½ teaspoon ground black pepper
Zest of 1 lemon
1½ cups panko bread crumbs
1-2 tablespoons sesame oil (canola or vegetable oil can be substituted)
8 mini burger buns
In a small bowl, whisk together 2 tablespoons of the miso and the mayonnaise. Set aside.
In a food processor, combine the chickpeas, remaining 6 tablespoons of 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 inches around and about 1½ inches thick. As you are forming the patties, use your fingers to firmly pack them.
Place the bread crumbs in a shallow bowl. One at a time, set each patty in the bowl and pat bread crumbs onto all sides of it.
In a large skillet over medium-high, heat 1 tablespoon of the sesame oil. Add the patties and cook until browned and heated through, about 3 to 4 minutes per side. If the patties start to stick, add another tablespoon of oil when flipping.
Serve the burgers on buns topped with miso-mayonnaise, lettuce and tomato.
@Recipe nutrition:Nutrition values per slider: 456 calories, 20 g fat (2 g saturated), 43 g carbohydrates, 9 g fiber, 15 g protein, 9 mg cholesterol; 1,482 mg sodium.
J.M. Hirsch, Associated Press