A Vegan and fasting alternative, incredibly rich in flavor. Served just like any other burger with lettuce, Pickled Onions, tomatoes, Button Mushrooms and with a spread of egg-free Mayo.
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!
Serve in the toasted buns with the egg-free mayo and condiments of your liking.
Add the onions along with the rosemary and ½ teaspoon of salt. Stir occasionally and let cook for about 30 minutes until onions are caramelised and browned.
Sear well, 4-5 minutes, turn over and sear the other side for another 4 minutes.
Veggie Burgers with Chickpeas
Servings: 8 People
Ingredients
- 300 grs Dehydrated Chickpeas
- 1 cup Breadcrumbs , preferably Panko
- 2 long horn red Peppers Florinis , pre-roasted jarred, deseeded and roughly chopped
- 100 grs Black Olives , pitted and chopped
- 2 large Red Onions , thinly sliced
- 3 tablespoons EVOO , (Extra Virgin Olive Oil)
- 4 tablespoons Seed Oil , like Canola or Rapeseed
- 2 sprigs fresh Rosemary , home grown
- ½ cup fresh Parsley , leaves only and roughly chopped
- 70 ml Lemon juice
- ½ teaspoon Cumin seeds , grinded
- 60 ml raw Tahini
- 3 tablespoons Corn Flour , diluted in 3 tablespoons of warm water
- 8 Buns , of 60 grs, lightly toasted
- 5 teaspoons Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
For the Onions:
- Put a medium saucepan on low heat and when hot add the oil. Wait for 30 seconds and add the onions along with the rosemary and ½ teaspoon of salt. Stir occasionally and let cook for about 30 minutes until onions are caramelised and browned. Discard the rosemary and keep aside. If dried, add a tablespoon of water at a time.
For the Veggie Burgers:
- From previous night soak the Chickpeas in water.
- In a large saucepan bring water that Chickpeas were hydrating overnight, plus more water to be 5-6 cm above Chickpeas, to a boil where you have added 2 teaspoons of salt. Reduce the heat and add the Chickpeas, simmer for about 1 hour and 30 minutes with lid almost covering the pot. You want your Chickpeas soft but not overcooked. Avoid cleaning the foam created in the water. Strain, chop them and set aside.
- Take a large mixing bowl and add the chickpeas, caramelised onions, breadcrumbs, peppers, olives, parsley, lemon juice, tahini, cumin, cornflour mixture and the remaining 2 teaspoons of salt and pepper. Using your hands mix well until well combined.
- Divide the mixture to 2, then each half to 4, total 8 burgers. Using you palms create the burgers to be 2 cm thick. Place the burgers in a flat dish, cover with plastic wrap and refrigerate for 3-4 hours, or even overnight for the flavours to come together.
- When ready to cook, take from the refrigerator 30 minutes beforehand, sprinkle with extra salt and pepper.
- Put a large non-stick sauce pan on high heat, wait for 2 minutes to get hot and add 2 tablespoons from the seed oil and place 4 of the veggie burgers on fire. Sear well, 4-5 minutes, turn over and sear the other side for another 4 minutes. Repeat for the other 4 burgers with the rest of the seed oil.
- Serve in the toasted buns with the egg-free mayo and condiments of your liking.
