Chickpea Burger


Makes 8 to 10

One tin each of chickpeas, black beans and sweetcorn
A good squeeze each of garlic puree and tomato puree
6 or so chestnut mushrooms (plus oil or vegan spread to cook)
Half a teaspoon each of freshly ground coriander and cumin seeds
Half a teaspoon of chipotle flakes
A tablespoon of chia seeds
Two tablespoons of gram (chickpea) flour
Salt and pepper to taste

To serve
A bun and toppings of your choice (the more the merrier)

  1. Lightly toast half a teaspoon each of freshly ground coriander and cumin seeds in a pan and then tip into a mixing bowl.
  2. Add finely chopped (whatever you manage will be fine) mushrooms to the pan with either a splash of oil or a dollop of spread and a good squeeze of garlic puree. 
  3. Cook for a couple of minutes until the mushrooms are soft.
  4. Drain and rinse a tin of chickpeas and mash in the mixing bowl (mash for as long as you feel your body can manage, they don't need to be pureed, just messed up a bit - rinse the masher straight away so that the washing up is easier).
  5. Add a few tablespoons of the liquid from a tin of black beans to the bowl and then drain and rinse the beans and add them too along with a tin of sweetcorn**.
  6. Add the cooked mushrooms, half a teaspoon of Chipotle flakes, a tablespoon of chia seeds, two tablespoons / a good squeeze of tomato puree, two tablespoons of gram (chickpea) flour and seasoning and mix well. 

You can rest at this point or continue on to cooking.

  1. Take a large tablespoon of mixture and form into a patty with your hands. Place in the frying pan you used for the mushrooms and cook on a medium-high heat for a couple of minutes. Flip and cook the other side for another two or three minutes.
  2. Serve on a nice bun, with toppings that make you happy.

Here I have served with red cabbage, Violife spreadable, avocado and sweet chilli sauce. 
















Put the leftover mix in the fridge for using over the next couple of days or mould into patties and store in the freezer.

This recipe is gluten free as long as you serve in a gluten free bun.

*If you are adept at such things feel free to soak and cook dried chickpeas and black beans instead.
**Or a couple of handfuls of frozen sweetcorn.
 


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