Top Tips:
Add caramelized onions to the burger mixture at step 3 for extra flavour.
Serve on a sesame bun if you have available.
83
83
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.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook