top of page

Chickpea & Sun-dried Tomato Burgers

IMG_1117 2_edited.jpg

INGREDIENTS:

​

For approx.5 patties  

​

Burger Patties: 

  • 1 red onion, peeled and finely diced

  • 3 garlic cloves, 

  • 1x 400g can of chickpeas, drained

  • 5 tablespoons of buckwheat flour (or other flour)

  • 1x 200g jar of sun-dried tomatoes, plus the oil

  • 2 Large handful of coriander, chopped

  • Drizzle of olive oil for cooking

  • Pinch of sea salt and some cracked black pepper 

​

Optional ingredients for the burger:

  • 4-5 burger buns 

  • Roman lettuce 

  • Vegan cheese (optional)

  • Truss tomatoes 

  • Red onion, sliced 

  • Mango chutney 

  • Vegan aioli 

​

DIRECTIONS:

​

  1. Place the garlic, drained chickpeas, buckwheat flour, coriander, a large pinch of salt and cracked black pepper, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers - I added just over half of them) into a powerful food processor and blend until the mixture comes together to form a thick, slightly chunky mixture.
     

  2. Add the burger mixture to a medium bowl and add the sliced red onion and mix through by hand.
     

  3. Take 2-2.5 tablespoons of the mixture out at a time and shape into burger shaped patties using your hands. Once shaped, place onto a plate and continue until you have finished the mixture.
     

  4. Once you have all of your burgers, either place in the fridge until ready to use or cook right away.
     

  5. To cook the burgers; place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the burgers. Cook for 5 minutes on each side until cooked through and nicely charred on the outside. You can also finish these off in the oven 180C for 5-10 more minutes if you’ve got a little longer to wait and want to evenly cook them all the way through.
     

  6. Enjoy on a bun with additional ingredients!

bottom of page