More glorious sunshine and blue skies over Munich. I’ve taken to sitting in the front rooms where the sun shines in all day, and I can watch the world going by on the street outside. I’ve even moved a table into the bay window where we can have an indoor “beer garden” in the evening! How are you managing your time inside? I’m rather enjoying the peace and quiet.
I’m also busily working on new recipes, rediscovering old favourites and getting creative with my pantry. Every week I’ll be sharing at least one recipe that can be largely put together with what you already have in the house, or with easily accessible ingredients. This week, it’s an old favourite: Super Tasty Chickpea Burgers.
I have to admit, I love a big juicy beef burger, but sometimes a veggie burger really hits the spot. These burgers are made from nutty chickpeas combined with fragrant spices, fresh herbs and zingy lemon and chilli. Loaded up with yoghurt, chutney and vegan mayo, they are so flavoursome and super tasty!
Vegan Mayo? I hear you thinking. That’s right! While we have the chickpeas and the food processor out, there is no excuse for throwing away the amazingly useful brine from the chickpea tin. Known as Aquafaba, it’s a brilliant egg substitute and makes a delicious mayonnaise. Truly! I’ve added the recipe as a bonus below.
Take care of yourselves and your loved ones out there, enjoy the slow change of seasons and this quiet time. As always, drop me a line, send me a message, or contact me on my social media profiles (links below) if you have any questions, queries, or just fancy a chat! x J
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 400 g tin chickpeas, drained and liquid reserved
- small bunch fresh parsley, leaves only
- 2 spring onions, roughly chopped
- 1 egg
- 1 tsp sea salt
- 75 g breadcrumbs
- 1 tsp cumin
- ½ tsp turmeric
- ½-1 medium red chilli, very finely diced
- zest of 1 lemon
- freshly ground black pepper
- 3 Tbsp neutral oil, for frying
- 4 burger buns
- 2 Tbsp mango chutney
- 2 Tbsp yoghurt
- 1 red onion, halved and sliced
- 2 tomatoes, sliced
- lettuce leaves
- vegan mayonnaise: see bonus recipe
Place the chickpeas, parsley, spring onions, egg and sea salt in the bowl of a food processor with the blade attachment fitted. Process on high until smooth. Scrape into a mixing bowl, add the breadcrumbs, cumin, turmeric, chilli, lemon zest and a good few grinds of black pepper, then stir until well mixed. Cover and allow to rest for 10 minutes.
After 10 minutes, divide the mixture into four, then wet your hands and shape the mixture into patties. Cover with clingfilm and chill until needed.
Meanwhile, prepare the fillings. Halve and toast the burger buns, stir together the mango chutney and yoghurt and slice vegetables. If making, prepare the vegan mayonnaise.
To cook, heat 2 Tbsp oil in a large frying pan over medium heat, then cook the burgers for 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving:Calories: 675Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 72mgSodium: 1480mgCarbohydrates: 84gFiber: 12gSugar: 19gProtein: 28g
- 3 Tbsp chickpea brine
- juice of half a lemon, ca. 25ml
- ½ tsp sea salt
- 200 ml neutral oil, sunflower etc.
- 1 Tbsp mustard
- 1 small garlic clove, finely diced
- freshly ground black pepper
- Place the chickpea brine, lemon juice and salt in the bowl of a food processor with the blade attachment fitted. Process on high until the mixture is white and foamy. With the motor running, slowly drizzle in the oil. As the mixture begins to emulsify and thicken you will hear the sound of the mixer change. If after you have used all the oil and it is not thick enough, add up to 50 ml more oil.
- Scrape into a small mixing bowl, stir through the mustard, garlic and pepper, taste and season as necessary, then cover with cling film and chill until needed. Keeps at least 1 week covered in the fridge.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
FREQUENTLY ASKED QUESTIONS
These burgers have egg in them. Can they be made fully vegan?
Yes, they can! Use 2-3 Tbsp of the chickpea brine (Aquafaba) in place of the egg. It’s not quite as sticky, so be gentle when turning them in the pan.
I don’t have a food processor, can I still make Super Tasty Chickpea Burgers?
Yes!! You’ll need to put some muscle into it though! I’d suggest gently heating the chickpeas with a little bit of the brine, then mashing them well while still hot. You’ll need to make sure you cut all the ingredients nice and fine as chunky bits will make them fall apart.
I don’t have a food processor, can I still make Vegan Mayonnaise?
Yes, you can! It works just like the old fashioned way. Use a whisk to whip the aquafaba and lemon juice until they are light and foamy, then proceed as per the recipe, whisking all the time. I find using a heavy bowl set on a wet dishcloth to stop it slipping makes the job easier.
Can I freeze chickpea burgers?
Yes! I’d freeze them after cooking, then to reheat, wrap them in tinfoil and heat in a medium oven.