Chickpea and Carrot Burger

 

Introduction

So, as the Guesscipe Book has already indulged in a delightful beef burger, it seemed about time to bring you a vegetarian-friendly alternative.  In fact, with a substitution or two this is vegan friendly!

The main difficulty here is getting to hold together.  Really, it’s just a adjust and test job, so you shouldn’t struggle too much.  Also, you’ll notice that I begin by using a normal blender – this was before I discovered the food processor in my friend’s kitchen.  I can conclusively tell you NOT to use a blender.

Ingredients

  • Chickpeas (one can was more than enough for 4 burgers)
  • Grated Carrots
  • Flour (possibly)
  • Bread
  • Parmesan (optional)
  • Fresh Herbs – something with a bite like Coriander

Method

  1. Begin by adding the drained chickpeas, herbs, and a splash of water to help them catch.  Whiz in the processor until sufficiently mashed.
    IMAG2592
  2. Add some grated carrot too – around half the volume of the chickpeas or so.
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  3. You’ll now have a fairly wet mixture.  Slowly add the bread and parmesan (optional) until you have a much thicker mixture.  If necessary, add a bit of flour to dry it out further.
    IMAG2597  When you think the mixture tastes and looks sufficient – it can hold its shape well and it’s not particularly moist – put onto a plate.
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  4. Shape into however many patties you wish.  It helps to have wet hands when shaping and then pat the burgers with flour to make handling them easier during cooking.
    IMAG2605
  5. Fry on a medium-high heat for a few minutes on each side – don’t let them burn, but be careful not to move them too much or they could just fall apart.
    IMAG2608

Serving and Storage

I served my burger on wholewheat buns with guacamole, fresh mozarella and a little grated carrot.  Root vegetable fries were a particularly decent accompaniment.

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These are best stored just after patting with flour in step 4 – they will keep for a few days wrapped up in the fridge, or in the freezer for a few weeks.

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