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| Serves: 8 people | Recipe course: Main meals | Total time (min.): 30 |
For the burgers
500g dried chickpeas, soaked overnight and drained
1 onion, roughly chopped
4 cloves garlic, roughly chopped
2 red chilli, roughly chopped
½ tsp ground turmeric
2 tsp smoked paprika
1 small bunch coriander
2 eggs
2 tbsp Dijon mustard
2 tbsp tamari sauce
1 tsp salt
1 tsp ground black pepper
2 tbsp toasted sesame oil
1 tbsp vegetable oil
To serve
8 slices firm mozzarella
8 brioche buns, split and toasted
4 tbsp mayonnaise
2 tbsp sriracha sauce
Lettuce, leaves separated
2 tomatoes, sliced
1 - Preheat your oven to 200C.
2 - Add half of the soaked and drained chickpeas to the bowl of your multipro classic food processor, fitted with the knife blade and process until they are chopped coarsely. Tip into a large bowl and reserve.
3 - Add the rest of the chickpeas, and all of the other burger ingredients, except the vegetable oil, into the bowl of the processor, and process until the mixture is a soft paste. Tip this into the bowl with the chopped chickpeas and stir together. Form the mixture into 8 equally sized patties using your generously vegetable oiled hands and place onto a parchment lined baking sheet.
4 - Bake the burgers in the preheated oven for 10 minutes, then turn them over and bake for another 5 minutes. Add a slice of mozzarella to the top of each burger, and return to the oven for 3 more minutes, to allow the cheese to melt.
5 - Whilst the burgers are baking, mix together the mayonnaise and sriracha, and spread over one side of each of the toasted buns. When the patties are ready, remove them from the oven and build the burgers, each with a slice of tomato and a leaf of lettuce. Serve!