ASSOCIATED PRESS
8 tbsps sweet white miso, divided
1/2 cup mayonnaise
Two 15-ounce cans chickpeas, drained 1/3 cup chopped fresh cilantro
1/4 cup olive oil
2 teaspoons garlic powder
1 teaspoon five-spice powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Zest of 1 lemon
1 1/2 cups panko breadcrumbs
1 to 2 tablespoons sesame oil (canola or vegetable oil can be substituted)
Sliced tomato
Leaf lettuce
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 puréed. Form the mixture into 8 patties about 3 inches around and about 1 1/2 inches thick. As you are forming the patties, use your fingers to firmly pack them.
Place the breadcrumbs in a shallow bowl. One at a time, set each patty in the bowl and pat breadcrumbs 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. Makes: 8 sliders
Nutrition information per slider: 456 calories, (39 percent from fat), 20 grams fat (2 grams saturated, no trans fats), 9 milligrams cholesterol, 43 grams carbohydrate, 15 grams protein, 9 grams fiber, 1,482 milligrams sodium.
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