BEST VEGETARIAN BURGERS

A MEATLESS BURGER TO SATISFY THE WHOLE FAMILY

These health-giving burgers are really really tasty, satisfyingly spicy and have a wonderful texture.  They were very popular amongst discerning staff at a French bank.  They're made from chickpeas and broadbeans and were inspired by the Middle Eastern falafal.  

Cost: £2.00; more if you buy fresh herbs
Serves 6-8

Ingred:

200 gm broad beans (defrosted, skins left on is fine)
200 g drained or reconstituted chickpeas
3 cloves garlic, crushed or grated
2 tbsp each of fresh parsley, dill and mint (or 2 tsp each of dried)
(opt) 1 chilli, deseeded and finely chopped
1 1/2 tsp baking powder mixed with 3 tbsp warm water
pepper and salt
2 tbsp sesame seeds


150 gr plain 0-fat strained yoghurt 
2 tsp tahini paste
grated zest of 1 lemon
2 tsp lemon juice
1/4-1/3 c chickpea (besan) flour

shredded lettuce, sliced cucumber & tomato, thinly sliced dill pickle
low-sugar onion relish

Method:

1. Process first 8 ingred into a coarse paste, using a stick or bowl blender or your hands
2. Add yoghurt, tahihi, lemon juice and 40 gm/1.2 oz) chickpea flour. Mix well with your hands, the paddle of a tabletop mixer, or an electric beater on slow speed.
3. Chill for one hour
4. Line a baking sheet with greaseproof paper (stick corners down with a little of the mix).  
5. When mix is ready, pre-heat a large heavy-bottomed pan.  Cover with a thin layer of olive oil.
6. Form mix into burgers; if floppy add more chickpea flour, little by little
7. Fry one side over med-high heat until crisp; don't crowd the pan. Place burgers, fried side down on baking sheet.  Spray tops with olive oil.  Bake for 15-20 mins or until cooked through (inner temperature should be about 70 degrees) (OR if you have no issues with fat, fry both sides till crisp)
8. Toast the inside of the buns; on one side, layer a dry piece of lettuce, dollop on relish, add cucumber & tomato.  Insert burger crispside up.  Garnish with dill pickle.  Wrap individually in  foil or greaseproof paper and keep  warm in a low oven until ready to serve.
9. These go brilliantly with oven-baked potato or sweet-potato fries. 

Tips: 

• These don't freeze well but the recipe halves nicely
•  If you have no health issues, you can make these into falafels.  Don't add any chickpea flour and form the chilled mix into rounds the size of a golf ball.  You can flatten them slightly if you wish.  Deep or shallow fry until golden brown. Serve in pittas with finely shredded cabbage, finely sliced chilli and a tahini, garlic and mint yoghurt sauce.

Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.