April 7, 2022
Crispy on the outside and bursting with flavour on the inside, try this healthier take on a traditional burger - you wont be disappointed.
Serve with Seasonal Greens and Green Goddess Dressing
For patty
2 garlic cloves, roughly chopped
2 x 400g cans chickpeas, rinsed, drained
1 zucchini, grated, squeezed out excess moisture
1 bunch coriander, washed well, patted dry
1 cup dried breadcrumbs, more if your mixture is too wet
cracked black pepper, to taste
For fillings
lemon balm leaves, chervil or other fresh herbs
1Preheat oven to 180 C. Line a baking tray with baking paper
2In a large frypan over a medium heat, melt Nuttelex, add onion and garlic and sauté for about 10 minutes, stirring occasionally with a wooden spoon. When the onions and garlic are becoming translucent, add balsamic vinegar to deglaze the pan and add more flavour, set aside to cool
3Meanwhile, rinse chickpeas, pat dry, grate and pat dry the zucchini, grate carrot, roughly chop coriander and place all ingredients in a food processor, pulse to combine
4Add lemon juice, pulse to combine. Pour in the lightly beaten eggs, cooled onion and garlic, season with salt and pepper, pulse to combine, being careful not to puree
5Transfer mixture to a large bowl and fold in the breadcrumbs, small amounts at a time, mixing with your hands to determine if you need more or less breadcrumbs
6Shape in to six burgers, chill for about 1 hour to firm, remove for fridge and transfer to lined baking tray. Bake for 20-25 minutes until firm and cooked through
7To assemble, place bottom of burger bun on a plate, spread with sour cream and a sweet chilli sauce. Add burger and top with cucumber ribbons and fresh herb leaves, serve with bun top on the side if preferred
