Top Tips:
Add caramelized onions to the burger mixture at step 3 for extra flavour.
Serve on a sesame bun if you have available.
Serves:
300
g
chickpeas (cooked and drained)
1
egg(s)
5
g
mustard
50
g
spelt flour
100
g
baby spinach (cooked)
200
g
avocado (peeled)
10
ml
lemon juice
100
g
tomatoes concassé
1
tsp
parsley or chives (chopped)
Recipe submitted by: Danilo Cortellini, FoodCycle Patron
Equipment needed: Blender/food processor, metal cutter, oven, baking paper and baking tray(s).
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Put two thirds of the chickpeas in a food processor with the egg(s) and process well until smooth.
Add the remaining chickpeas, mustard, the spelt flour and a pinch of salt.
Process well and add the cooked baby spinach.
Make the burgers a minimum of 100/120g each. Use a metal cutter to shape them, then place them on a sheet of baking paper, drizzle with oil and cook in the oven for 6 minutes.
Take the burgers out the oven, flip them and cook for a further 5 minutes.
While the burgers are cooking, mash the avocado with a fork. Add the lemon juice, tomato concassé, parsley or chives and a pinch of salt and pepper.
Serve every burger with 75/80g of avocado, a few leaves of baby spinach and chopped roasted hazelnuts if you have them!
Add caramelized onions to the burger mixture at step 3 for extra flavour.
Serve on a sesame bun if you have available.
Do you have a recipe you would like to share? Click the button below and submit your recipe.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.