Category, , , , , DifficultyIntermediate

A Vegetarian Burger without the guilt or the bloating.

Yields1 Serving
Prep Time40 minsCook Time20 minsTotal Time1 hr
SERVES 4
CHICKPEA PATTIE
 800 g chickpeas, organic canned + drained
 200 g cooked brown rice
  cup diced red onion
 80 almond butter
 1 egg
 35 g chopped coriander
 85 g gluten free flour
 10 g cumin
 10 g coriander
 15 g sea salt
 5 g pepper
SALAD
 1 Cos Lettuce
 1 Carrot grated
 90 g Gherkins, sliced finely
 1 Lebanese cucumber, sliced finely
 2 heirloom for red flavoursome tomatoes, sliced
 1 Avocado, sliced finely
BEETROOT RELISH
 2 cups grated beetroot, raw
 1 tbsp honey
 ¼ cup cider vinegar
 1 tsp mustard seeds
 ¼ tsp ground allspice
 ½ tsp ground cinnamon
 ¼ tsp ground cumin
 ¾ cup water
 ¾ tsp salt
AIOLI
 2 cloves garlic crushed
 1 tsp sea salt or rock salt
 2 egg yolks
 1 cup extra virgin olive oil
 1 tbsp lemon juice
 2 tsp wholegrain mustard
 1 tbsp water
BEETROOT RELISH
1

1. Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.

2. Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.

3. Taste for seasoning while it is still warm and adjust if necessary.

PATTIE
2

1. Cook onion in a little olive oil until clear, remove from heat.

2. Process the remaining ingredients with the in a food processor until mostly smooth but not completely.

3. Shape into burger shapes, cook in pan with olive oil on medium heat until brown each side, Cook for approx 3 minutes each side. Finish in oven if desired or still gooey in the middle.

4. Remove from oven + set aside.

AIOLI
3

1. Process garlic, salt and egg yolks in the small bowl of a food processor until well combined.

2. With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.

3. Stir in lemon juice and mustard. Add water according to taste. Cover surface with plastic wrap and refrigerate until required.

TO SERVE
4

1. Layout lettuce, gherkins, tomato, avocado + grated carrot on a plate.

2 - Place pattie on top of salad

3. Top with 1 heaped tsp of beetroot relish + aioli.

4. Garnish with finely sliced radish.

Ingredients

SERVES 4
CHICKPEA PATTIE
 800 g chickpeas, organic canned + drained
 200 g cooked brown rice
  cup diced red onion
 80 almond butter
 1 egg
 35 g chopped coriander
 85 g gluten free flour
 10 g cumin
 10 g coriander
 15 g sea salt
 5 g pepper
SALAD
 1 Cos Lettuce
 1 Carrot grated
 90 g Gherkins, sliced finely
 1 Lebanese cucumber, sliced finely
 2 heirloom for red flavoursome tomatoes, sliced
 1 Avocado, sliced finely
BEETROOT RELISH
 2 cups grated beetroot, raw
 1 tbsp honey
 ¼ cup cider vinegar
 1 tsp mustard seeds
 ¼ tsp ground allspice
 ½ tsp ground cinnamon
 ¼ tsp ground cumin
 ¾ cup water
 ¾ tsp salt
AIOLI
 2 cloves garlic crushed
 1 tsp sea salt or rock salt
 2 egg yolks
 1 cup extra virgin olive oil
 1 tbsp lemon juice
 2 tsp wholegrain mustard
 1 tbsp water

Directions

BEETROOT RELISH
1

1. Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.

2. Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.

3. Taste for seasoning while it is still warm and adjust if necessary.

PATTIE
2

1. Cook onion in a little olive oil until clear, remove from heat.

2. Process the remaining ingredients with the in a food processor until mostly smooth but not completely.

3. Shape into burger shapes, cook in pan with olive oil on medium heat until brown each side, Cook for approx 3 minutes each side. Finish in oven if desired or still gooey in the middle.

4. Remove from oven + set aside.

AIOLI
3

1. Process garlic, salt and egg yolks in the small bowl of a food processor until well combined.

2. With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise. Transfer to a bowl.

3. Stir in lemon juice and mustard. Add water according to taste. Cover surface with plastic wrap and refrigerate until required.

TO SERVE
4

1. Layout lettuce, gherkins, tomato, avocado + grated carrot on a plate.

2 - Place pattie on top of salad

3. Top with 1 heaped tsp of beetroot relish + aioli.

4. Garnish with finely sliced radish.

Bunless Chickpea Burger, Beet Relish & Aioli