Turmeric Chickpea Burgers

Adapted from PureElla.com

1 small onion
2 cloves of garlic
1 can rinsed and drained chickpeas (or 1 cup pre-cooked, subsequently cooked in a pressure cooker)
Small bunch of fresh parsley, roughly chopped (about 1/4 cup; could be omitted)
2 tablespoons potato starch
1-2 teaspoons of sea salt
freshly ground black pepper
1 teaspoon turmeric powder
1/2 – 1 teaspoon cayenne pepper (optional)

2 tablespoons flour + extra 3 tablespoons for coating
Grapeseed oil for cooking


In a large cast iron pan, drizzle in a little grapeseed oil. Sauté the onion and garlic until slightly golden but not burned. Remove from heat and allow to cool.

In a food processor, process the chickpeas until they turn to a slightly textured paste. Be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in onion, garlic, salt, pepper, turmeric, and cayenne pepper;  mix to fully combine. Turn the food processor off and stir in the chopped parsley.

Take a large plate and sprinkle a few tablespoons of flour onto it. Using a spoon, scoop some of the mixture with onto your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the flour to coat evenly. If too much flour sticks to the patty then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/ burgers.

Reheat that same large cast iron pan to medium heat. Drizzle in a little more oil and place the patties in to cook. Cook for about 2-3 minutes on each side until the bottom is nicely browned.

Curried Jamaican Beef Patties

From SeriousEats.com

Dough
3 cups all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons yellow curry powder
1 cup (2 sticks) cold unsalted butter, cut into small pieces
3/4 cup cold water
1 tablespoon distilled white vinegar
1 large egg, lightly whisked

Filling
1 pound ground beef
1 tablespoon extra-virgin olive oil
1 large yellow onion, finely chopped
2 medium cloves garlic, minced

1 bell pepper, diced
1 1/4 cups low-sodium beef broth (or water)
1 1/2 tablespoons jerk sauce or steak sauce
1 1/2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 tablespoon yellow curry powder
1/2 teaspoon allspice
1 teaspoon kosher salt
2 bay leaves
4 sprigs fresh thyme (or 1 tsp dried)
1/2 cup breadcrumbs
Egg wash made from 1 large egg beaten with 1/4 cup water

To make the dough: Add flour, salt, curry powder, and butter to the bowl of a food processor. Whisk water, vinegar, and egg together in a small bowl. Add it to flour mixture and pulse until a ball of dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

To make the filling: Brown ground beef in a large sauté pan over medium-high heat, breaking meat into little bits. When beef is nearly cooked through, nudge meat to the side of the pan, reduce heat to medium and add onion, pepper, and garlic. Cook, stirring often, until vegetables have softened, 4 to 5 minutes.

Add broth/water, jerk/steak sauce, Worcestershire sauce, onion powder, cayenne, curry, allspice, salt, bay leaves, and thyme. Stir to combine, reduce heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, about 20 minutes. Remove from heat. Discard bay leaves and thyme sprigs. Taste and adjust seasonings, if needed. Add breadcrumbs and stir thoroughly.

Adjust oven rack to lower-middle position and preheat oven to 375°F.

Flour your work surface and rolling pin. Roll the dough out to 1/8 inch thick. Cut the dough into 6-inch circles and place 2 tablespoons of the meat filling onto half of each round of dough. Brush the edges of the dough with egg wash. Fold dough over the filling to make a half-moon shape. Press edge with tines of a fork to seal.

Set patties on a parchment-lined baking sheet and bake until dough is golden brown and cooked through, about for 25 to 35 minutes. Let stand 5 minutes before serving.