Miso Chickpea Sliders w/ Miso Mayo

Photo: Down to Earth Recipes
A umami-rich (our "savory" sense of taste) veggie burger with Asian flair will make a yummy addition to your summer parties.
Yield
20-24 small patties
Vegan
Dressings, Dips and Sauces
Sandwiches and Wraps
Ingredients

Miso Chickpea Sliders

  • 1-2 Tablespoons withe miso
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 Tablespoons soy sauce
  • 2 Tablespoons toasted sesame oil
  • 1 cup chopped mushrooms
  • 1 cup chopped greens onions
  • 1 Tablespoon minced fresh ginger
  • 2-3 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • Safflower oil

Miso Mayo

  • 1 Tablespoon white or red miso
  • 1/2 cup vegan mayonnaise
  • 1 Tablespoon lemon or lime zest
  • Pinch of sugar
  • Salt and pepper, to taste
Instructions
  1. Combine all Miso Chickpea Sliders ingredients in a food processor and process until combined.
  2. Pour panko into a small bowl.
  3. Using a golf-ball sized of pea mixture, form a 3" wide patty (about 1/2" thick) with your hands. Repeat with remaining mixture. Should yield about 20-24 small patties. Coat each patty with panko and set aside.
  4. To serve immediately: Heat 1-2 Tablespoons oil in a large skillet over medium heat. Add a few pea patties at a time to prevent overcrowding and cook until crispy on each side, about ten minutes. Add more oil as needed. Transfer to a paper-towel lined plate until all patties are done.
    To serve later: Layer uncooked patties in an air-tight container using parchment paper to separate patties. Freeze until ready to used. Defrost in refrigerator for 1-2 hours before cooking.
  5. When ready to serve Miso Chickpea Sliders, whisk together Miso Mayo sauce. Serve it alongside your favorite buns and burger accompaniments. Enjoy!