* Makes 5 mini burgers
5 mini buns (I used focaccia buns)
420 grams of Chickpeas (equal to one can of chickpeas)
400 grams of Brown Lentils
1 shallot, finely diced
2 organic free range eggs
1/4 cup of gluten free rolled oats
1/4 cup of hummus
1/4 cup of beetroot spread
1/4 cup of sprouts
1 teaspoon of paprika
1 carrot, grated
1/4 cup of gluten free flour (not coconut flour)
1 cup of baby spinach
3 cloves of garlic, crushed
1 chili (optional)
1 avocado (optional)
Salt + pepper
- In a bowl mix the chickpeas and lentils together. Pour into a sieve and rinse under cold water. Place lentils and chickpeas onto a dry tea towel and pat dry, try to remove as much of the excess water as possible.
- Roughly dice the shallot and chill. Crush the garlic. Place in a food processor along with the chickpeas, lentils, eggs, paprika, flour, oats, carrot, salt and pepper. Blend all the ingredients up until they are a thick paste.
- Place the buns in the oven for 1-2 minutes on a light grill to heat them.
- Heat up a frypan on medium heat with 1 tablespoon of good quality cooking oil. Separate the mixture into 5 portions and roll into patties. If they are very sticky sprinkle some flour onto your hands.
- Place the patties into the frypan and cook for 5-6 minutes on each side or until lightly golden.
- Cut the buns in half and layer with hummus, sprouts, a pattie, beetroot spread, spinach and avocado.
These vegetarian burgers are guaranteed to satisfy the most committed carnivores. They are full of flavour, high in protein and are so satisfying. Fill the burgers up with toppings of your choice. I find that the beetroot spread adds a sweet flavour and gives them a vibrant colour . Any leftover patties make the perfect sandwich or wrap for the next day.