385g dry chickpeas, soaked overnight
45g diced onion
4 garlic cloves, minced
2 large eggs
1 ½ tbsp grainy mustard
a handful of fresh basil leaves
2 tbsp chopped oregano
1 tbsp chopped dill
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
85g cooked quinoa
225g of your favourite cheese, sliced
8 whole grain buns
chopped radicchio, avocado & tomato for topping (optional)
oil for frying
A generous dollop of tomato ketchup
1 tbsp of your favourite hot sauce
1/4 tsp chili powder
Soak the beans overnight, or for at least 10 to 12 hours.
Place them in a large pot and add enough water to cover them by a few inches. You DO NOT want to use canned beans for this recipe because you won’t be able to get the coarse texture needed.
Add about half of the soaked chickpeas to a food processor and blitz until coarsely chopped. Place the chopped chickpeas in a large bowl.
Add the other half of the chickpeas to the food processor along with the onion, garlic, eggs, mustard, basil, oregano, dill, salt, pepper and paprika.
Blend until the chickpeas are a sticky paste. Add the paste to the bowl with the coarse chickpeas. Add the cooked quinoa to the bowl. Mix everything together well.
Form the batter into burger shapes with your hands, about 1 inch thick. Pressing well with your hands so they stick together.
Place the burgers on a baking tray coated with nonstick spray and place in the fridge for about an hour.
Now’s a good time to rustle up the zingy ketchup.
Heat a large frying pan over a medium heat and add some oil. You want the oil to come up to the center of each burger so the sides get crispy too. Once the oil is hot, add the burgers.
Cook until each side is crispy, about 4 minutes per side. Right before the burger is finished, add your cheese to the top and let it melt.
Serve the burgers with your choice of toppings (we like tomato, avocado and chopped radicchio) on the bun and topped with zingy ketchup!
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