Chickpea & Spelt Burger with Salad
- 1 tin chickpeas, rinsed and drained (240g net weight)
- 75g spelt breadcrumbs
- 3 tbsp Bragg liquid aminos (or tamari)
- 1/8 teas cayenne pepper
- 3 chopped garlic cloves
- 2 tbsp vegetable stock (or water)
- 20g golden linseeds Handful of coriander leaves
- 1/2 teas freshly ground black pepper
- up to 1 cup organic soya milk extra spelt breadcrumbs
- makes 4 burgers
The hunger pangs got to me today and all I could think of was burgers and chips.
Bragg Liquid Aminos is an "all purpose seasoning from soy protein and is a natural soy sauce alternative". This is expensive but I don't just it too often. Tamari is also suitable but if you can get the Bragg Liquid Aminos then it's much nicer.
Place all the ingredients in a food processor and whizz until you have the consistency you prefer. I tend to whizz up to a smooth consistency and it starts to go into a dough-like ball shape.
Remove the mixture from the processor, divide into 4 and roll and shape each into a burger shape, about 1/2 inch thick. Ensure they are flat so they'll cook much quicker.
Next place the extra breadcrumbs and milk in separate bowls. Gently lift one burger and using a pastry brush cover the whole outside of the burger with a layer of soya milk. Then place it on the breadcrumbs and coat all the sides with breadcrumbs.
Lift the burger again (carefully otherwise it'll break up on you) into one hand and repeat the process. This double breading ensures an even breadcrumb coating. Repeat the process with all the burgers.
Place them on parchment paper on a plate and refrigerate for 1 hour at least. I freeze them by wrapping each burger in parchment paper and then cling-film at this stage.
To Cook: Using the smallest amount of olive oil lightly oil a medium -sized frying pan and cook the burger on a medium to low heat for 10 minutes. Once the breaded coating has a nice colour carefully turn the burger and coat and both sides and around the edges on medium heat. Then I leave it on the pan, turning once or twice, on a low heat for the remainder of the 10 minutes.
As this is a mild flavoured burger, I tend to use a hot chili tomato sauce with as this is the way I like it, hope you like it too:). It's also a bit soft once you bite in pass the breadcrumb crust so use a larger sized burger than the burger size, saves you losing loads out of the sides of the bread