Roasted Garlic Chickpea Burgers with Sweet Potato Fries Recipe
There is a cafe in Adelaide that serves pretty damn good vego burgers. Without even eating any other vegetarian burgers in my life but seeing a few on barbeque plates around town, I could tell they make theirs differently. This recipe is from Saveur magazine and is the closest I have found that sounded like it would be similar to the vego burger I did like at the cafe. The recipe below is for 6 burgers, but if you need less you could make half the amount or freeze the uncooked patties too.
Makes 6 burgers
- Olive oil, for cooking
- 1 small onion, finely chopped
- 1 small stalk celery, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- Salt and pepper, to taste
- 1 can chickpeas, rinsed and drained
- 1 cup cooked brown rice (I ever so slightly overcooked it to ensure it wasnt too firm)
- 8 cloves garlic, roasted then peeled
- ¼ cup sesame tahini
- Zest of 1 lemon (or 2 if they’re small)
- ¼ cup finely chopped parsley
- 1 egg
For the sweet potato fries
- 2 large sweet potatoes (enough for however many people you’re serving, you don’t need to be exact)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper
Preheat the oven to 220 degrees and get your fries going. Peel the sweet potatoes and cut them into long batons (chips!). Toss them with the olive oil, salt, pepper to taste and paprika. Spread over an oven tray and throw them into the oven while you make the burgers. They will take 30 or so minutes to cook, and make sure you turn them regularly.
Heat two tablespoons of oil in a frypan over medium high heat. Add onions, celery and thyme and cook until soft, about 4 minutes. Transfer to a large bowl and set aside. Wipe the pan clean as we will cook the burgers in it.
Place chickpeas and rice in a food processor, along with garlic, tahini, and zest. Pulse until chickpeas and rice are chopped, but not yet a paste, about 8 pulses or about 10 seconds. Transfer mixture to the bowl with the onions. Add parsley and egg, season with salt and pepper, and mix well to combine. Divide mixture into six burger patties. Place on a plate and refrigerate for 20 minutes or until ready to use.
Heat another couple of tablespoons of oil in the frypan, again over medium high heat. Cook the burgers, flipping once halfway through until toasted on each side and cooked through, about 2 minutes per side.
I served them in gluten free hamburger buns from Alby’s Artisan Bakery (highly recommended, you can barely tell the difference) with lettuce, homemade garlic sauce and hummos.