Teriyaki chickpea burgers
A very filling vegetarian option- good on the grill! Full of fibre and low in fat compared to a standard beef burger.
- 240g drained chickpeas (from a 400g tin)
- 100g frozen Quorn Mince
- half a small red onion
- 1 medium egg, beaten
- 2 tbsp teriyaki sauce or dark soy sauce
- 1 tsp smoked paprika
- dash of lemon juice
- 1 clove of garlic, crushed or 1 teaspoon garlic pureé
- plain flour
- Wholemeal buns
- Your preferred salad choice (onions, rocket, bell peppers etc)
- Mayo, ketchup and other burger condiments
- Mash chickpeas in a bowl until few whole chickpeas remain- you're not looking for a pureé here, but try not to have a bowl of just partially squished pulses.
- Add the Quorn mince and continue to mash, to break up any frozen lumps and kill off the last whole chickpeas.
- Dice your red onion half. Stir in, then sprinkle over the teaspoon of paprika.
- Now for the wet ingredients! Slosh in the dash of lemon juice, 2 tablespoons of teriyaki or soy sauce and the beaten egg. Stir well.
- Goons with food processors can perform the above steps by simply placing all ingredients in processor and blending to a chunky paste.
- Get in there and mix with your hands. The mixture should be sticky without being too slimey. Add the plain flour if it is just too wet.
- Form patties about the size of the bowl of a wooden spoon by squishing handfulls of the mixute between your hands. This recipe makes around 6 medium burgers.
- Grill for 6-7 minutes, or shallow fry for 5-6 minutes. They are cooked when they start to brown.
- For the ultimate hippy trip, serve on a wholemeal bun with grilled onions, rocket, watercress and chilli ketchup.