Everyone loves this deliciously fresh and herby Middle Eastern-influenced burger but there is no getting round it - vegie burgers of any nature just don't hold their shape as well as their meaty friends without that sticky protein to bind them. That's why we're delivering it to you as a prepared mix for you to form into your own burgers on the spot, just before cooking them, which also means that you can make them whatever size you like - big burgers for stuffing in a bun, or mini ones, like fresh falafels, for wrapping in flat bread. To make the burger mix, lemon zest, spring onions, toasted cumin, a bit of red capsicum and loads of fresh green coriander and mint to a roughly chopped chickpea base. We're keeping the mix egg free so that it's vegan-friendly but you could help the bind by mixing in a small beaten egg and whatever flour you have to hand, to get the consistency right again. Form into patties and pan fry in a lightly oiled or non-stick fry pan for three minutes, then turn carefully (they're very delicate till browned on both side) and cook the other side till nicely browned. If frozen, defrost before cooking as above. Enough to make four good-sized burgers.
Chickpeas, chia, red capsicum, coriander, mint, spring onion, garlic, cumin, lemon zest, salt, rice flour.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with spiced tomato chutney or tzatsiki, as a burger in a panini, or with chopped tomato, lettuce and hummus in a wrap. Leftover patties are excellent cold for school or office lunches.