Published Nov 25, 2020

Very healthy vegetarian burger, with plenty of flavour!  You can make a vegetarian and a vegan version of this burger, just check any labels on your products.  Accompanied by a tahini dip, you have everything you want in a burger. It is easy to add other seasoning if you want to experiment.

Serves: 6 burger patties

Preparation Time: 10 minutes

Cook Time: 15 – 20 minutes

Dietary: Vegan

 

Ingredients:

240g chickpeas, drained and rinsed 

1 red chilli, deseeded and finely chopped

3 garlic cloves, finely chopped

2 spring onions, trimmed and finely chopped

Grated zest of 1 lime

75g fresh breadcrumbs (use vegan bread if you need to)

2tbsp soy sauce

1tbsp crunchy peanut butter (most peanut butter is vegan, so check the label)

3tbsp sesame seeds

2tbsp sesame oil

For the tahini dip:

2tbsp tahini

2tbsp fresh lemon juice

2 small clove garlic, minced

1tsp olive oil

1tsp of smoked paprika

 

Method:

  1. Add all the ingredients, apart from the sesame oil, to a food processer and blend until the mix forms a thick, peanut butter like texture. If you don’t have a food processor, add the chickpeas to a large mixing bowl and mash them until they form a paste like texture, then add in the rest of the ingredients and mash further until it has formed the desired thick texture.
  2. Heat a frying pan over a medium high heat and add in the sesame oil.
  3. Form the patty mix into roughly even sized patties. It should make around six. Fry these in the sesame oil, they will take roughly 4 – 5 minutes on each side.
  4. Whilst these are cooking, simply make your tahini dip by mixing the ingredients. You may need to add a little hot water if the texture is too thick!
  5. Serve your finished patties with your dip and a tray of roast veg (courgettes, peppers, sweet potato and honey parsnips cut length ways are a great compliment) or vegan friendly buns!

 

Per patty: 177Kcal, Carbohydrates 19g, Fats 10.4g, Protein 6.5g,

Fibre: 3.6g

Per tbsp of tahini dip: 58Kcal, Carbohydrates 2g, Fats 5.3g, Protein 1g,

Fibre 0.6g

 


 

Written by Bev Walton

Food Writer and Nutritionist, dietician

A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.

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