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.
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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.