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Socca me this: socca burger bun

Posted on January 16th, 2012  |  1 Comment

Want to try something new?

I’m into that.

New things are cool. Like pinterest. So cool.

Socca is cool too.

Socca?

Yeah socca.

Socca me some socca.

Okay, I’ll stop now.

Have you tried socca?

 

I tried it last night as a bun for my Asian burger. The burger by the way is stellar. A real stand out. Recipe coming soon.

Socca did it’s job well. It has a nice texture, very much spongy and moist, not dry and crumbly like most healthy gluten-free breads. Its prefect for sopping up all the juices from the burger without getting mushy. Basically it gets an A in my book when it comes to bun replacements.

I don’t know ’bout you, but burger buns are just not my thing. Way too many calories and not nearly as much fun. Not like a high-calorie-sure-to-be-fun-cocktail that’s for sure. Buns are dry and need condiments, which can result in way more calories, and still not that much fun.

Nope, buns are out for me.

Socca is in.

It’s pretty much just 3 ingredients, 2 if you don’t count salt as an ingredient. I always account for salt.¬†

I also can’t seem to leave good enough alone because I just had to embellish this flat bread with a few more ingredients.

Like garlic. And cumin. And liquid smoke.

After I combined the above with chick pea flour and water I had a super runny consistency. Wait a second, where’s that measuring cup?

1/3 plus 1/3.. hmm that’s not a whole.

We’re looking for 1 1/3 total here. I guess my brain thought it’d be better to skip and combine a few steps. #Brainfart.

There we go. The batter should be reminiscent of pancake batter. ‘Cept this one smells like grill.

Liquid smoke has that effect. Love it!

If you don’t love liquid smoke, or don’t have it on hand, try some cumin and/or smoked paprika, they’d both be perfect with burgers.

I ended up letting my batter sit on the counter for about an hour, because I totally forgot was multitasking. I figured this was okay as the recipe in my all-time-fav Healthy Gourmet¬†Cookbook by Pamela Jones called for letting it sit for a while. I’m not sure if this step is really necessary, I’ve seen other recipes that don’t call for a resting step.

She also said to bake it in the oven but I didn’t want to waste all that energy/time so I stove-topped it.

Whoops, we really need to work on our two-person flip.

It turned out find in the end. Not the prettiest of food, but pretty darn tasty nonetheless.

Another reason to socca?

Chickpea flour is the new black. It’s a gluten-free flour that’s chock-full of protein, fiber and folate.

Get on board!

Do you socca?

~l

socca burger bun


by The Talking Kitchen

Cook Time: 30 min- 1 hr

Ingredients (4-6 servings)

  • 1 1/3 c. chickpea flour
  • 2 c. water
  • 2-3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp liquid smoke
  • pepper

Instructions

Combine the flour, garlic, salt, pepper, and cumin.

Add the liquid smoke to the water and stir.

Using a whisk combine the water mix with the flour mix. Thoroughly whisk until there are no lumps.**

Heat a frying pan over medium heat, add olive oil enough to coat the bottom of the pan. Add batter, let cook for 4 mins, depending on thickness. It’s ready to flip when the middle is almost set. Drizzle olive oil on top before flipping. Cook for another 2-4 minutes. Great at any temperature.

optional ** Let sit at room temperature for about an hour.

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