Sofrito and Chickpea Burgers
Hearty plant-based burgers infused with Dominican sofrito, a fragrant base of tomato, bell pepper, and cilantro. The chickpeas are mashed with panko and eggs to create a tender, golden patty that holds together beautifully. Baked until crispy on the outside, these burgers deliver bright, savory flavor with hints of garlic and pepper.
Steps
Before you start
- Preheat oven to 400°F (200°C)
- Line a baking sheet with parchment paper
- Drain and rinse canned chickpeas if using
- Have all ingredients measured and ready
Make the sofrito
- In a medium saucepan over medium heat, warm 2 tablespoons olive oil.
- Add the chopped bell pepper, tomato, cilantro, and garlic.
- Stir occasionally and cook for 8–10 minutes, until the vegetables soften and begin to break down.
- The mixture should be fragrant and reduced in volume by about a third.
- Let cool slightly, then transfer to a medium bowl and set aside.
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Ready when: Vegetables are very soft and mixture is fragrant; some liquid has evaporated
Tip: Don't skip the cooling step—the heat will help the eggs cook when mixed in later
Mash the chickpeas
- Pour the drained and dried chickpeas into a large bowl.
- Using a fork or potato masher, mash them until about 70% are broken down; some whole chickpeas should remain for texture.
- The texture should resemble coarse hummus.
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Ready when: Mixture is roughly mashed with a few whole chickpeas remaining
Tip: Don't over-mash—you want texture, not a smooth paste
Combine filling ingredients
- Add the cooled sofrito, panko breadcrumbs, eggs, ground cumin, kosher salt, and black pepper to the mashed chickpeas.
- Mix gently with a fork or your hands until just combined.
- The mixture should hold together when squeezed but still feel light.
- Divide into 4 equal portions and set on a parchment-lined work surface.
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Ready when: Ingredients are evenly distributed throughout
Tip: Overmixing can make the burgers dense and heavy; mix just until you can't see streaks of white panko
Shape the patties
- Working with one portion at a time, gently shape each into a patty about 3.5 inches wide and 0.75 inches thick.
- The mixture may seem fragile, but panko absorbs moisture as you work.
- Place each patty on the parchment-lined baking sheet.
- Space them about 2 inches apart.
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Ready when: Four patties, evenly shaped and spaced
Tip: If patties feel too soft, refrigerate for 10 minutes before baking, or they will hold together fine if you shape gently and support them with a spatula when moving the baking sheet
Oil and prepare for baking
- Lightly brush the tops of each patty with the 1 tablespoon olive oil, or spray with cooking spray.
- This helps them brown and crisp.
- If using a fresh sheet of parchment, no need to oil it—the oil on the patties prevents sticking.
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Ready when: Patty tops are lightly coated with oil and shiny
Tip: A light hand here prevents soggy burgers; too much oil can make them greasy
Bake until goldenOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes, until the burgers are golden brown on the edges and the tops feel firm when gently pressed.
- They should hold together cleanly when lifted with a spatula.
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Ready when: Patties are golden brown at the edges, firm on top, and lift cleanly from the pan
Tip: If the tops are browning too fast, loosely tent with foil for the last 5 minutes
Cool and rest
- Remove the baking sheet from the oven and let the burgers rest on the hot pan for 5 minutes.
- This allows the center to firm up slightly.
- Transfer to a serving plate or buns.
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Ready when: Burgers hold their shape and are no longer fragile
Tip: Don't skip this rest—it makes serving much easier
Good to know
Tips
- The sofrito adds both moisture and flavor; don't skip it even if you're short on time
- For crispier exteriors, bake on a preheated baking sheet (place the sheet in the oven while it preheats, then carefully transfer patties using parchment)
- Serve with avocado, cilantro-lime crema, pickled onions, and soft brioche buns for an authentic Dominican twist
- These freeze beautifully—shape and bake, cool completely, then freeze between parchment sheets in a freezer bag for up to 3 months
Make ahead
Prepare the burger mixture (through step 3) up to 8 hours ahead. Cover and refrigerate. Shape and bake directly from the fridge, adding 2–3 minutes to the baking time.
Storage & reheating
Room temperature: up to 2 hours on a covered plate. Refrigerator: up to 3 days in an airtight container; reheat at 350°F (175°C) for 8–10 minutes. Freezer: up to 3 months; bake from frozen at 375°F (190°C) for 25–28 minutes, or thaw overnight in the fridge and bake as directed.
Substitutions
- fresh cilantro → fresh parsley. Use the same amount; the burgers will be slightly less bright but still delicious
- panko breadcrumbs → regular breadcrumbs or crushed saltine crackers. Use 0.5 cup (50 g) instead; regular crumbs pack tighter, so reduce the amount slightly to avoid a dense burger
- canned chickpeas, drained and rinsed → cooked black beans or pinto beans. Drain and rinse well; the flavor will shift but the structure remains sound
- ground cumin → ground coriander. Use the same amount for a more floral, slightly different Dominican profile
