Gastronomixs

Couscous and chickpea burger

This burger is a lovely vegetarian alternative to traditionally grilled meat burgers. The chickpeas are what helps the burger to bind. 

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Couscous and chickpea burger

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Ingredients

100

g

fine couscous

60

g

vegetable stock

30

g

white wine

10

g

sushi vinegar

1

can

chickpeas

3

 

dried tomatoes

½

 

roasted pointed sweet peppers

 

pinch of

cumin

 

 

salted lemon

½

 

shallot, cooked

½

clove

garlic

1

 

egg

 

 

salt and pepper

Preparation method

  • Weigh the couscous in a large bowl.
  • Bring the stock, wine, and sushi vinegar to the boil.
  • Pour this over the couscous and cover with cling film.
  • Leave to soak for fifteen minutes and then separate the couscous by stirring it loose with a fork or whisk.
  • Drain the chickpeas and blend with the dried tomatoes in a mincer.
  • Chop the roasted pointed sweet peppers, shallot, and salted lemon as finely as possible.
  • Combine all the ingredients and shape into burgers.
  • Pan-fry the burgers in the olive oil until nice and crispy.

Serving suggestions

  • Serve this vegetarian burger as a component in a main dish. 

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