Here’s my first burger post! I made those for lunch yesterday and I must say the boys where super-happy to find veggie burger on their plate. I make veggie patties quite often, but not in the form of burgers.
Besides the chickpea-summer squash patties, which are so moist and yummy I completed the veggie burgers with Romain lettuce, cooked chard, a tomato slice and fresh basil. I used our favourite fermented organic spelt bread with seeds from organic bakery BarcelonaReykjavik. Of course you can choose any bread or bun you like. I bet it’d be delicious with fermented buckwheat bread or spelt buns as well.
Ingredients |4-5 servings|
| 2 cans or about 450g chickpeas |
| 6 two-centimetre thick leek slices |
| 3 garlic cloves |
| 1tsp turmeric |
| A small handful of soaked walnuts |
| 1tbsp of ground flax seeds |
| Black pepper |
| Sea salt |
| 1 big summer squash, finely grated |
| 1 heaped tbsp. rice flour |
Preparation:
Finely grate the summer squash and place it in a big bowl.
If you use canned chickpeas, rinse them well. Place the chickpeas, garlic, leek, walnuts, flax seeds and turmeric with sea salt and black pepper into a food processor. Process well. Scrape the sides with a spoon and process again.
Pour this mixture into a bowl of summer squash. Mix well with a spoon or use your hands. Add rice flour and mix again. I find using my hand the most effective. Now, depending on how much liquid you got from the summer squash, you might want to add a few tablespoons of water or plant-based milk.
Take a baking sheet and cover it with parchment paper. Take one heaped tablespoon of the batter at a time, form a nice patty and place it on the baking sheet.
Heat oven to 190 C (375F) and bake for 25-30 minutes. They firm up as they cool down.
Tips:
- You may use any flour you like – corn, spelt, buckwheat, oat, and wheat.
- Have the patties with vegan cheese sauce.
- Complete the burgers with any ingredients you like – onion rings, vegan mayonnaise, baked bell pepper, oven-baked beetroot etc.
Enjoy!
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.
