I love a good burger but it has only been the past couple of years that I have turned to the vegetarian options more often. With a lot of my friends and blog followers being vegetarian I have got used to ditching the meat and replacing it with tasty alternatives. And what an easy treat they are! My spicy bean burgers are a regular favourite of mine.
These chickpea burgers are another tasty alternative to your meat versions and are quick to make! I add a bit of lemongrass and coriander and add a few fresh chillies. The wasabi cucumber topping give these burgers that extra twist.
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Ingredients: makes 2 burgers
For the burgers:
1 500g tin chickpeas (drained)
Handful of sun dried tomatoes (roughly chopped)
1 stalk lemongrass (outer layer removed and roughly chopped)
2 small red chillies (roughly chopped)
Juice of half a lemon
Ground black pepper
Ciabatta rolls (or any other burger buns) to serve
Mixed salad for the burgers (rocket, cucumber, tomatoes)
For the Wasabi Cucumber Relish:
Half a cucumber (skin peeled and thrown away)
2 tbspn rice wine vinegar
Half a tspn size wasabi paste
Juice of 1 lime
For the cucumber relish: Peel the cucumber into a small bowl. Add the rest of the ingredients and mix well. Place in the fridge until needed.
For the burgers: add all the ingredients to a blender and blitz until mixed together. Pour the mixture into a bowl.
Heat a frying pan with a tiny bit of olive oil. Using your hands form the burger mix into small patties. Flatten them out slightly and place in the pan. Cook on each side for around 3 minutes.
Warm up the ciabatta bread rolls and then top with a bit of mixed salad. Plate up the burgers in the buns and then top with the cucumber relish.