My second ever attempt at constructing a burger recipe from scratch and I couldn’t be happier with the results! I can hands-down say this is the best burger – veggie and non-veggie included – I have ever eaten. And yes, that is my ego you see radiating out from your screen.
If you’d prefer a crunchier burger feel free to fry these patties, once shaped. I instead baked them on a baking sheet for about 30 minutes, flipping once. This gave them a lovely crispiy texture and obviously is the healthier option. If you find that your patties are more than a little fragile I’d suggest baking as this will keep them together most effectively.
My burgers stayed together beautifully for a vegan recipe! Because I didn’t have a food processor the sweet corn was not combined as well as I’d have liked and so some of them came loose once baked. Therefore a food processor would help significantly!
If I were to recreate this recipe again (which I undoubtedly will!) I would probably add some more bread crumbs or oats in order to help the mixture stick. If you don’t mind using egg then this would also make a perfect binder.
If you have a strong food processor I’d recommend pulsing the mixture in it for a short time to fully combine all the ingredients. I didn’t put the mixture in a blender as it is very thick and a blender would not be able to process the ingredients. Luckily it doesn’t take too much effort to mix the ingredients by hand!
Vegan Chickpea Burgers
Makes 7 burger patties
1 can chickpeas (8oz/245g – drained)
1/2 slice of wholemeal bread (broken into breadcrumbs)
3 cooked potatoes
1 handful of fresh spinach leaves
4 spring onions
2 cloves of garlic
1 can sweet corn
2 tsp peanut butter
1/2 tsp Cayenne pepper
Dash of spicy pepper sauce
3/4 tsp mixed herbs
3/4 tsp sage
- Place the cooked, peeled potatoes and the chickpeas in a bowl and mash together using a potato masher (or fork).
- Add the corn, bread-crumbs and peanut butter and mix.
- Finely chop the spring onions, crush the garlic and mix with the herbs and other flavourings.
- Add to the potato/chickpea/breadcrumbs mixture and mix again until thoroughly combined (or use a food processor).
- Form into patties and place on greaseproof paper on a baking tray.
- Bake until crispy (approximately 30 minutes at 180 C) or fry on a medium heat until cooked.
If you try this recipe let me know how you liked it! What’s your favourite burger sauce and side?
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