I made a vegan chickpea burger! And as you can see, not only it was vegetarian but also VEGAN. And guess what? It was delicious! By the way, I made some vegan recipes before. However, with this burger, I just expand my number of choices what kind of burger to eat. As a food blogger and also as a food lover, I want to try lots of different food.
The inspiration for this recipe comes from „Vincent Vegan“, a German fast food restaurant & food truck, where you can eat only vegan stuff. I combined two or three dishes together and here you have a delicious chickpea burger. It tastes and looks amazing! It looks a little Christmassy, right? The chickpea patties…oh wow! I just love those. They are crispy on the outside and soft, creamy on the inside. Every bite is like an explosion of flavours.
Only as an info; the buns are not like burger buns, but they got a crunchy crust. Moreover, make the buns first. And second, clean the pomegranate, because it takes time to remove all those small red seeds.
Ingredients for two servings of vegan chickpea burger:
For 2 buns:
- 200 g flour
- 3 pinches of salt
- a pinch of sugar
- 7 g baking powder
- 3 Tbsp ground almonds
- 150 ml beer
For the patties:
- 220 g chickpeas (drained)
- 1 Tbsp cold water
- 1 tsp paprika powder
- 2 pinches of salt
- 1 red onion (4 onion rings for the topping, the rest chopped)
- 1 garlic clove (chopped)
- ½ lemon (juice)
- a handful of cilantro
- black pepper
- sunflower oil
Toppings:
- half aubergine (4 slices)
- olive oil
- 1 avocado
- ½ lemon (juice)
- goat lettuce
- ¼ pomegranate
First, make your own buns. Preheat the oven to 200º C. In a larger bowl, mix all of the dry ingredients, then pour in the beer and mix with a hand mixer (dough hooks). After everything is combined, knead it with your hands for a couple of minutes. Form two buns and put them to bake (on a parchment paper) for 20-25 minutes or until a nice crust is visible.
Second, clean the pomegranate. Try to remove the white parts from the seeds. They taste a little bitter. Wash and cut the aubergine into 5mm thick slices. Once the buns are ready, brush the aubergine slices with some olive oil, sprinkle with some salt and place them in the oven (reduced down to 180º C) for 15-20 minutes.
These chickpea patties are awesome!
Third, for the awesome chickpea patties, drain the chickpeas and put them in a bowl. Then mash them with a fork. The texture shouldn’t be totally smooth. Leave some bigger chunks and add the salt, pepper, a spoon of water, paprika powder, garlic, onion, cilantro and lemon juice. Wow! That’s a lot of yummy ingredients! Combine all together and form two patties. Yeah, they are quite big and around 2 cm thick.
Next, wash the lamb lettuce and let it drain. Cut and spoon out the avocado. Then mash it with a fork, add some salt, lemon juice and stir. In a frying pan preheat some sunflower oil (ca 0,5 cm) and once it gets hot (do the toothpick check; if you see small bubbles around it, then it’s ready) place in the chickpea patties. Fry them for about 3 minutes on each side or until golden brown and crispy.
Uhh, a lot of work, BUT all worth it! Now let’s build and serve this lovely, vegan chickpea burger. Starting at the bottom, place a half of the freshly baked bun, followed by lettuce and onion rings. Then place two aubergine slices and lay the patty on it. Finish with the avocado mix, sprinkled with pomegranate seeds and topped with the other part of the bun. Thank you Vincent Vegan for this burger full of contrasts, textures and flavours. Definitely try it out if you never had a vegan burger before.
Enjoy!
