1 can Chickpeas (15 oz)
2 tbsp Smoky BBQ Mix
Fleur de sel aux Épices Grillées (at select Oil & Vinegar locations)
1 tbsp Bonsecco EVOO
4 Hamburger Buns
1 can Pineapple Rings
Pineapple Chili Sauce
6 tbsp Breadcrumbs
Guinness Beer Chips
4 Hamburger Skewers (at select Oil & Vinegar locations)
1. Preheat the BBQ on medium high heat, make sure the grill is greased in advance with our Bonsecco EVOO.
2. Drain the chickpeas and put them in the food processor together with the Smoky BBQ Mix, pinch of Fleur de sel aux Épices Grillées, the Bake & Fry Extra Virgin Olive Oil and breadcrumbs. Run the food processor until everything is well mixed and a solid mass is formed. If the mixture is still too sticky, add the breadcrumbs. Roll 4 balls from the mixture and press them flat. Keep them in the fridge until you need them.
3. Roast the pineapple rings and burgers on the grill for 5 minutes on each side. Check the pineapple to see what the grill marks look like. If they look ready before the 5 minutes are over, remove them from the barbecue and put them aside on a plate. Cut the buns in half and toast them briefly on the grill. Put the lettuce on the bottom of the bun, place the burger and the grilled pineapple on top, finish with the Pineapple Chili Sauce.
4. Close the bun, prick the hamburger pricker into it so everything stays in place. Serve with (beer) chips and enjoy!