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It’s not the first plant based burger recipe that I bring to share with you, and it certainly won’t be the last, for the simple reason that in addition to plant based burgers being the most delicious thing on the planet, they’re also very simple to make at home, and best of all, you can add the ingredients and flavors you most like.
I’ve said it before and I’ll say it again, no, they don’t taste like beans, lentils, or chickpeas, they have the flavors of the seasonings you add to them.
Believe me when I say that veggie burgers are a whole new world, that once you get in you don’t want anything else!
EASY | SUPER TASTY | SOFT AND MOIST INSIDE | SATISFYING | GLUTEN FREE
To make these chickpea burgers we will need to sauté the leek and mushrooms, this will bring more flavor and moisture to the burgers. It is important that the foods that make up the plant based burgers being cooked, as this is what will bring all the necessary flavor complexity.
We will still need to toast the sunflower seeds. These seeds bring an indispensable crunch to the burger. Believe me!
For the base of these burgers I used cooked chickpeas and chickpea flour, the two together made it possible to achieve a dough that is easy to shape and that does not fall apart or separate, even after the burger is cooked.
To the burger I then added baby spinach, roasted peppers, sautéed leek (extra), a slice of Gouda cheese from GreenVie and a generous dose of Vegan Mayo with Garlic from Bio Bandits!
It was a real delicacy!!
The ingredients are all very simple and so is the recipe, believe me, so don’t be shy about making these burgers at home and surprising everyone!
1 finely chopped carrot
2 minced garlic cloves
1 leek stalk, julienned
300g chopped portobello mushrooms
Soy sauce
Olive oil
1 tsp smoked paprika
Salt
300g of cooked chickpeas
85g of chickpea flour
2 tbsp ground flaxseed
85g cooked brown rice
2 tbsp toasted sunflower seeds
A handful of chopped chives
SERVE WITH
5 burger buns
Baby spinach
Roasted peppers, julienned
Sautéed julienned leek
5 slices of Vegan Flavor Gouda cheese from GreenVie
1 finely chopped carrot
2 minced garlic cloves
1 leek stalk, julienned
300g chopped portobello mushrooms
Soy sauce
Olive oil
1 tsp smoked paprika
Salt
300g of cooked chickpeas
85g of chickpea flour
2 tbsp ground flaxseed
85g cooked brown rice
2 tbsp toasted sunflower seeds
A handful of chopped chives
SERVE WITH
5 burger buns
Baby spinach
Roasted peppers, julienned
Sautéed julienned leek
5 slices of Vegan Flavor Gouda cheese from GreenVie
1- Start by placing the carrot, garlic cloves and leek stalk to sauté in a previously hot skillet with 1 tablespoon of olive oil and 1 tablespoon of soy sauce. Let it cook until the leek is translucent and soft. Remove from heat and reserve.
2- In the same skillet, add 1 tablespoon of olive oil, 1 tablespoon of soy sauce, 1 teaspoon of smoked paprika, a pinch of salt and the chopped mushrooms and cook until the mushrooms have reduced their size to half and evaporated almost all the water. Remove from heat and reserve.
3- Still in the same skillet, put the sunflower seeds and let them toast for about 3 minutes, always stirring to prevent them from burn.
4- In a bowl, place the chickpeas, the chickpea flour, the brown rice, the ground flaxseed, the chopped chives, the toasted sunflower seeds, the mushrooms and the vegetables sautéed in step 1 and with your hands, knead everything until you create an easy-to-mold dough. It is important that the dough does not form a textureless paste, which is why it´s crucial to knead it with your hands and not with a food processor. Reserve the dough in the fridge for at least 1 hour or until completely cold. This is super important, because during this cooling period, the mixture will become firmer and more cohesive, making it easier to shape the burgers.
5- Divide the dough into 5 equal parts and shape the burgers with your hands or with the help of a metallic ring. Use a good amount of pressure on the burgers so that all the ingredients come together.
6- You can cook the burgers straight away, but it is preferable to freeze them and make them the next day, this way you get a more cohesive and less catastrophic end result when frying.
7-To cook, remove the burgers from the freezer and take them straight to the skillet previously heated with a generous drizzle of olive oil. Let it cook on one side for about 3 minutes or until you see a golden crust starting to form. Then turn the other side and let it cook for another 3 to 4 minutes. This process will vary a little from stove to stove, so make sure the burgers don’t burn.
8- You can enjoy the burgers by themselves with rice, fries, or any other side dish or you can follow the suggestion and assemble a delicious burger on a bun. The suggested combination will further enhance the flavors of the burger.
9- It is ALWAYS served with fries.
1- Start by placing the carrot, garlic cloves and leek stalk to sauté in a previously hot skillet with 1 tablespoon of olive oil and 1 tablespoon of soy sauce. Let it cook until the leek is translucent and soft. Remove from heat and reserve.
2- In the same skillet, add 1 tablespoon of olive oil, 1 tablespoon of soy sauce, 1 teaspoon of smoked paprika, a pinch of salt and the chopped mushrooms and cook until the mushrooms have reduced their size to half and evaporated almost all the water. Remove from heat and reserve.
3- Still in the same skillet, put the sunflower seeds and let them toast for about 3 minutes, always stirring to prevent them from burn.
4- In a bowl, place the chickpeas, the chickpea flour, the brown rice, the ground flaxseed, the chopped chives, the toasted sunflower seeds, the mushrooms and the vegetables sautéed in step 1 and with your hands, knead everything until you create an easy-to-mold dough. It is important that the dough does not form a textureless paste, which is why it´s crucial to knead it with your hands and not with a food processor. Reserve the dough in the fridge for at least 1 hour or until completely cold. This is super important, because during this cooling period, the mixture will become firmer and more cohesive, making it easier to shape the burgers.
5- Divide the dough into 5 equal parts and shape the burgers with your hands or with the help of a metallic ring. Use a good amount of pressure on the burgers so that all the ingredients come together.
6- You can cook the burgers straight away, but it is preferable to freeze them and make them the next day, this way you get a more cohesive and less catastrophic end result when frying.
7-To cook, remove the burgers from the freezer and take them straight to the skillet previously heated with a generous drizzle of olive oil. Let it cook on one side for about 3 minutes or until you see a golden crust starting to form. Then turn the other side and let it cook for another 3 to 4 minutes. This process will vary a little from stove to stove, so make sure the burgers don’t burn.
8- You can enjoy the burgers by themselves with rice, fries, or any other side dish or you can follow the suggestion and assemble a delicious burger on a bun. The suggested combination will further enhance the flavors of the burger.
9- It is ALWAYS served with fries.
*This recipe was supported by NaturallyGreen.pt
*You can find the Gouda Flavor Slices by Green Vie and the Vegan Mayo with Garlic by Bio Bandits in the Naturally Green online store with a 10% discount whenever you use the TAVG code.
*This recipe was supported by NaturallyGreen.pt
*You can find the Gouda Flavor Slices by Green Vie and the Vegan Mayo with Garlic by Bio Bandits in the Naturally Green online store with a 10% discount whenever you use the TAVG code.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!