If you have a food processor you can whip these vegetarian burger patties in no time. Push the flavour up a notch with hot chilli sauce and add texture with crunchy vegetables and nuts. Serve as burgers with the usual trimmings, or simply as patties with the tahini sauce and a salad.
2 cups cooked chickpeas or 1 can organic chickpeas
2 scant cups oatmeal
1/2 an onion, chopped
1 teaspoon cumin
1 small red pepper, finely diced (about 1 cup)
1 carrot, peeled and finely diced
1/3 cup chopped nuts (walnuts, pistachios, hazelnuts). Toasted nuts will have more flavour.
1 tablespoon olive oil
1-2 tablespoon sriracha sauce (or as needed)
1/3 cup fresh chives, chopped
Salt and pepper
Sesame seeds for garnish
Drain chickpeas if using canned and add to the food processor
Add oatmeal, onion, cumin and egg and process until combined. The mixture will be pasty and stick together.
Remove to a bowl and add the peppers, carrots and nuts and mix with a spatula to combine.
Add olive oil, sriracha and salt and pepper to taste.
Fold in chives at the end.
Form into patties using an ice cream scoop so they are relatively even. Place on a baking sheet and sift a little flour over one side, then the other. This will dry the surface of the patties and help them brown when cooked. Sprinkle each with a few sesame seeds and press them in gently.
Heat a skillet with 2 tablespoons canola oil.
Add the patties, about 4 at a time, and cook on medium heat until golden turning once. remove to a paper lined plate.
Continue with remaining patties, adding a little more oil to the skillet as necessary.
Serve with the tahini sauce and other burger trimmings.
1/2 cup tahini
Juice from 1/2 a lemon
1/2 cup water or more
Salt and pepper
Toasted sesame seeds for garnish
Combine tahini and water and mix to thin the tahini paste to the consistency of whipping cream.
Add lemon juice, salt and pepper to taste.
Transfer to a serving bowl and sprinkle sesame seeds on top.