What do most people envision when they hear the word ‘burger’? A juicy meaty patty on a toasted bun, with cheese, lettuce, tomatoes, caramelized onions, maybe even bacon. What do vegetarians envision? I don’t actually know, but I’m guessing they salivate just as much as we do at the thought of a good burger.
This week on Meatless Monday, I’ve made a Veggie Burger. For you non-vegetarians out there I have a meat option here, but let me tell you, do not dismiss this recipe. I made some and have already eaten it for two meals.
The trimmings for the burger are completely up to you. I stuck with the traditional. However I made a spread for the bun with yoghurt and mint chutney, which I found delicious.
For the burger patty:
- Chickpeas, cooked or from a can
- Potato, boiled and grated
- Corn, steamed
- Onion, finely chopped
- Parsley, finely chopped
- Clove of garlic
- Red chilli powder
- Corriander powder
- Cumin powder
- Olive oil
In a bowl add the chickpeas, onion, parsley and all the flavourings. Give it a good mix and add the grated potato and corn.
In a food processor, add the patty mixture and give it a whiz until the chickpeas have broken down and the patty can come together. You may need to add some breadcrumbs as a binding agent if required.
Form the mixture into patties and set aside. You can cook these either in the oven, flipping once at the mid way point, or fry them off in a pan like I did.
While the patty was frying off, I toasted the burger bun and applied some of the yoghurt mint spread onto it.
On goes the burger patty, then a slice of cheese, some onion and tomato.
