Victoria Mary Clarke Chickpea Burger
Ingredients
- 400 g chickpeas drained, rinsed
- 2 tbsp sweet corn
- 2 tbsp porridge
- 3 sundried tomatoes + extra to serve
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1 tbsp dried mix herbs
- 1 tbsp curry powder
- ½ tsp ground coriander
- ½ tsp ground turmeric
- salt and pepper
- 50 g breadcrumb for dusting
to serve:
- 4 burger buns
- 4 tbsp hummus
- 1 spring onion chopped
- 4 tbsp coriander leaves
- 1 tbsp sesame seeds
- 4 tbsp fiery Fung from Rivesci.ie
Method
- Place chickpeas, porridge, sweet corn, shallot, garlic, herbs, spices, salt and pepper in a food processor and blend up to granular texture. Taste and adjust seasoning. Mould into burger patties and place on a breadcrumb bed on a parchment paper. Sprinkle more bread crumb over to create a coating which will help create crust and more stable burger once cooking.
- Place in the fridge, covered, overnight, or for 30 minutes in the freezer to set.
- Preheat a wide non-stick pan over low heat, drizzle some oil and add the burger.
- Slowly cook the burger for 3 minutes until coloured, carefully flip the burger and continue to colour for a further 2-3 minutes.
- Once coloured and warmed through, be careful as the burger will be very fragile. Set the pan aside.
- Build the burger on toasted burger buns, spooned with hummus, cheese if desired, sundried tomatoes, sesame seeds, fiery Fung, micro greens or salad leaves and fresh coriander.
- Serve immediately.
