Gluten free, full of protein and fibre, this recipe provides a lovely texture and colour.
This is the ultimate vegan burger.
Psyllium husk is an integral to this recipe. In recent years it has become a staple ingredient for many gluten-free, low-carb, and keto recipes. It is by far the best binder we've tested in our vegan burgers.
INGREDIENTS ------------------
Makes 2 large patties
1 tsp oil
1/2 red onion, finely chopped + pinch of salt
2 garlic cloves, finely chopped
1 small carrot grated
200 g of chickpeas, cooked
3 tbsp psyllium husk whisked with 1/2 cup water [the miracle binder]
handful fresh coriander
handful fresh parsley
1 tsp paprika
1 tsp savory
1 tsp dry thyme
1 tbsp tomato puree
5 - 6 tbsp [gf] oat flour [ground oats]
1 tsp liquid smoke
1 tbsp soy sauce / tamari
1 tsp sriracha / chilli flakes
1 tsp freshly black pepper [roasted in a pan]
2 tsp unrefined salt
METHOD ------------------
Saute red onion on medium heat with a pinch of salt and small amount of cooking oil until tender. Add grated carrot.
Place chickpeas and other ingredients in a food processor and blitz until almost smooth leaving some texture.
Combine sauteed ingredients with the chickpea mix, shape the mixture into patties and fry in the pan for ca. 10 min, flipping regularly. Alternatively, you can fry the patties in Air Fryer [15 min. on 180°C - turn the patties half way through the cooking time].
Serve the burgers in [gluten free] buns, topped with your choice of toppings. Garnish ideas include: vegan cheese, Dijon & Maple Syrup Mayo, chopped iceberg lettuce, pickled gherkins, heirloom tomato, homemade ketchup.
Serve with homemade fries or potato wedges.
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