Vegan Burger
Equipment
- 1 Saucepan
- 1 Food processor
- 1 Bowls
- 1 Pan
Ingredients
- 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
Instructions
- 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.
