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Roasted Broccoli And Chickpea Burgers
Food & Drink
Roasted Broccoli and Chickpea Burgers - Makes 4 Burgers
I wanted to create a burger that was all about taste and texture. I wanted the vegetables to shine through and for the burger to have an amazing taste without the need for complex spicing. Roasted broccoli has one the most amazing flavours ever and so this was used as the starting point in bringing you this incredible vegetable burger. So simple to make and so tasty you will never opt for the shop bought versions again.
For the roasted broccoli
1 teaspoon vegetable oil
250 g ( 9 oz ) broccoli florets
1 tablespoon vegetable oil
1 medium onion, finely shopped
1 small red bell pepper, finely chopped
50 g ( 2 oz ) mushrooms, sliced
240 g chickpeas ( 8 oz ) ( 1 large can, drained )
50 g ( 1/2 cup ) chickpea flour ( gram flour )
60 ml ( 1/4 cup ) water
3 tablespoons nutritional yeast
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon mushroom ketchup
1 tablespoon tamari, or light soy sauce
Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.
Start by roasting the broccoli. In a bowl add the broccoli and teaspoon of oil. Shake around well to cover and place on a lined baking tray. Cook in the oven for around 12-15 minutes or until softened and slightly charred. Do NOT turn off the oven when you have finished the broccoli.
Meanwhile be preparing the other vegetables. Over a medium heat, fry the onions and pepper with a pinch of salt, for 4-5 minutes until they have started to soften and caramelise. Add the mushrooms and turn the heat to low, continue to cook for a further 5 minutes. Now add the broccoli and continue to cook for another 7-8 minutes until the mixture has thickened and caramelised.
Blitz the chickpeas in a processor for a few seconds. Do not over process to a soft paste and be sure that the chickpeas are broken down but still have texture.
Pour these into the vegetable mixture and cook for a further 4-5 minutes. You will be left with quite a thick mixture. Place in a bowl and put to one side for 5 minutes to cool off slightly.
Next, in a small bowl, add the chickpea flour and water and whisk together to form a smooth thick batter. Pour into the bowl containing the vegetables and add all of the other seasonings. Mix together very well to combine.
Leave to firm up for 5 minutes and then divide the mixture into 4. Shape into 4 large, flat burgers and fry, with a little oil, in a frying pan, over a medium heat for a 3-4 minutes on each side until they have a nice colour.
Place the burgers on a baking sheet and finish off back in the oven for 5 minutes.
Can be served hot or cold. I like to serve in a toasted wholemeal burger bun with salad and avocado.
Recipe can be viewed at