Vegeburgers are one of my favourite foods but this vegeburger is currently my favourite. Why? It’s got so much more texture thanks to the walnuts and, because it’s the first of my burger recipes where I haven’t used a blender to mix the ingredients. Mashing the chickpeas makes a huge difference, in a good way. But, there is a bit of a knack to it though. You need to leave the chickpeas whole enough to have the texture but crushed enough to hold the burger together. If you’re worried, divide the chickpeas in half and mash half and put the other half through the blender 😉
If you have time to let the burgers rest 30 minutes in the fridge that also helps them hold together but if not just take a bit of care when turning them. The burgers freeze very well so feel free to double (or triple) the recipe so you can have them on hand for whenever you like.
Chickpea and Sundried Tomato Burgers
Preparation Time: 20 minutes Servings: 4 burgers Cooking Time: 5 minutes Total: 25 minutes
1/2 large jar / 200g Chickpeas (cooked)
2 large broccoli florets
4 sundried tomatoes
10g freshly grated breadcrumbs
1 tbsp tamari or soy sauce
Small pinch of salt
1 tsp garlic powder
1 tsp dried mixed herbs
Extra virgin olive oil
- Chop the broccoli and steam it.
- Take a large bowl, add the chickpeas and mash them.
- Chop the walnuts and add them to the bowl with the chickpeas.
- Chop the sundried tomatoes and add them to the bowl
- Add the rest of the ingredients except the oil and the broccoli.
- Take the broccoli out tof the steamer when it`s soft, chop it finely if it’s not already like that and add to the bowl.
- Mix everything thoroughly.
- Form burger shapes with your clean hands.
- Place in the fridge for 30 minutes to firm up a bit (if you have time)
- Lightly fry in the oil
11. Place on an oiled baking sheet and bake in a preheated oven at 200c for 20 minutes.