The minute these burgers were done I just knew I had to share the recipe with you guys. I was experimenting at work and when one of the other chefs tasted it he just couldn’t get enough and just kept eating and munching on them, My boyfriend told me it was the best I have ever made and others loved them too. I had one too of course and I was so tempted to take another one.
These are so tasty, so pure and so natural. No mock meat here. They aren’t trying to be like meat burger. They are straight forwar chickpea burger! It’s like they are screaming just take me for who I am!
In burger bunns, topped a nice chili aïoli, cherry tomatoes, cucumber, onion and salad they sure hit the spot. Next to some tasty sweet potato fries, potato wedges, oven baked root veggies, a huge salad you name it or just by itself. Make sure to try them out 😉
Oh and did I mention they are easy and fast to make too 😉
2 x 400g cans of chickpeas (460g drained or 2 1/2C)
1 garlic cloves, chopped and sauteed in oil until brown
1 spring onions, sliced
2 handful fresh basil, chopped
3 tbsp sundried tomatoes (the ones in oil)
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/8 – 1/4 tsp pepper
2 tbsp potato flower/starch
Oil for frying
- Putt the chickpeas in a blender with just enough water to blend them. Keep some lumps in for texture.
- Pour the blended chickpeas in a bosl. Now mix in everything except the potato flower.
- Taste and adjust the taste to your preference.
- Add the potato flower and mix well.
- Let sitt for about 30min.
- Heat the oven to 180 degrees celsius (350 degrees Fahrenheit).
- Shape into burger sizes and brown in a pan with some oil until brown (are you on a low-fat lifestyle simply use a non-stick pan.
- Bake at 20-30 min until they reach a firm consistency.
- Serve in your favorite burger buns with chili aïoli, cherry tomatoes, cucumber, onion and salad.
- Eat them either by themselves or with amazing oven baked potatoes, sweet potato fries, fries, oven baked root veggies, salad and more. let your imagination flow.
I hope you enjoy these as much as I do
A little extra nutrition info for health geeks 😉
– Widely used in Meditterranean & Middle Eastern stews and casserols.
– Rich source of proteins, iron copper, folate and fiber.
Fiber has blood sugar related health benefits. it’s good for blood fat regulation as it lower the levels of LDL, cholesterol and triglyceride in the body.