Okami Bio

Vegan Burger

Vegan Burger

Vegan Burger

Prep Time 50 minutes
Total Time 50 minutes
Course Main dish
Cuisine American
Servings 4 burgers


  • 1 Saucepan
  • 1 Food processor
  • 1 Bowls
  • 1 Pan


  • 4 Tbsp Extreme Energy Okami Bio
  • 150 g Dried chickpeas
  • ¼ Red onion roughly chopped
  • 1 Carrot peeled and roughlychopped
  • 2 Cloves garlic
  • 2 Tbsp Chopped parsley
  • 2 Tbsp Chopper coriander
  • 1 Tsp Salt
  • 1 Tsp Ground cumin
  • Extra-virgin Olive oil
  • 4 Buns
  • 8 Tbsp Hummus
  • Baby spinach
  • Pickled Onions
  • 1 Medium red onion very thinly sliced
  • 120 ml Apple Vinegar
  • 120 ml water
  • ½ Tsp salt
  • 1 Tsp Cane sugar
  • 5 Peppercorns
  • 200 g drained canned chickpeas
  • 30 ml water
  • ½ garlic clove
  • 2 Tbsp Lemon juice
  • 1 Tbsp Tahini paste (optional)
  • ½ Tbsp extra-virgin olive oil
  • ¼ Tsp ground cumin


  • Soak the chickpeas for atleast 24 hours.
  • Place all the ingredientes ina small saucepan. Bring the mixture to a boil and cook for 3 minutes. Let thepickled onions cool to room temperature, at which point they should besufficiently pickled to use.
  • In a food processor, combinethe soaked and drained chickpeas, onion, carrot, garlic cloves, parsley,coriander, salt and cumin. Process until fairly smooth. Leti t set for about 30minutes in the refrigerator.
  • In the meantime make thehummus. In the bowl of a food processor add all the ingredients and blend for acouple minutes, until the hummus is smooth and creamy.
  • Then shape the chickpeasmixture into 4 burgers with your hands. In a large skillet over medium-highheat. Add burgers and cook until golden and warmed through.
  • To assemble the burgers spread2 tablespoons of hummus on each bottom bun. Place a Patty on top of each oneand top with spinach and pickel onions. Top withremaining buns. 
Keyword Extreme Energy
vegan burger
vegan burger
vegan burger

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