Don’t be so suspicious of a veggie burger; these are so good! The trick is to give them a bit of a kick so don’t skimp on the cayenne and as with any burger, the trimmings are oh so important. We like to set out all of the extras on the table and let people build their own perfect burger. We all like them differently. Oh and don’t say ‘burger’ anymore, take note from Mara and call it a ‘bourrrgar’, it’s much sexier in Italian English.
- 1 can chickpeas, drained and rinsed
- 1 medium sized sweet potato
- 1 red bell pepper
- 1/2 red onion
- 2 tbsp tahini
- 3 tbsp oatbran (or bread crumbs)
- 2 tsp coconut oil
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- 1/2 tsp cayenne
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper
- Pita bread
- Romaine lettuce leaves, washed and dried
- Sliced tomatoes, drizzled with olive oil and seasoned with salt
- Slices of red onion
- Dijon mustard
1. Pre-heat the oven to 200 degrees. Wash and dry the sweet potato and pierce in several places before baking for 40-60 minutes (depending on the size of the potato).
2. Slice the red pepper and onion, place on an oiled baking tray, brush with a little olive oil, season with salt and pepper and roast in the oven alongside the potato for 20-30 minutes.
3. When cooked, remove the potato from the oven and allow to cool slightly before scooping out the flesh into a large bowl.
4. Add the chickpeas to the bowl and lightly mash together. Don’t mash the ingredients completely, do it just enough so that half of the chickpeas remain intact.
5. Add in the spices, tahini, season well with salt and black pepper and mix.
6. Sprinkle the oatbran onto a clean surface and scoop out a handful of the mixture to form a patty, drop the patty in the oatbran, turning until it’s lightly covered and repeat until all the mixture is used up.
7. Heat 1 tsp of oil in a non-stick pan and fry the burgers in two batches of three or four for 3 minutes on each side, or until golden, crispy and heated all the way through. Add more oil for each batch.
8. Build your burger however you like – we like ours in a toasted wholemeal pita spread with houmous, lettuce, slices of tomato, red onion and a touch of mustard.