Chickpea and Carrot Burgers with Guacamole VG
Chickpea and Carrot Burgers with Guacamole
Chickpea and Carrot Burgers with Guacamole

Serves 6
Preparation time:  1 - 1½ hours
Cooking Time:  45 mins
Gluten Free
Vegan

Another great discovery from My Darling Lemon Thyme.   Quick and easy to make and including a special recipe from Real Food Kitchen for home made burger buns.   We loved this and so had to include this in our Vegan section.   Rather more fiddle and time consuming to prepare, but well worth the result


Burger Buns
2 teaspoonfuls (7g packet) dried yeast
2 teaspoonfuls unrefined raw sugar
2 tablespoonfuls extra-virgin olive oil
2 teaspoonfuls apple cider vinegar
140g (1 cup) fine brown rice flour
110g (⅔ cup) potato flour
70g (½ cup) buckwheat flour
1½ tablespoons phyllium husks
1 teaspoonful fine sea salt
Olive oil
Toasted sesame seeds (to sprinkle)


Chickpea and Carrot Patties
270g (1½ cups) dried chickpeas, soaked overnight in cold water, or
 (2 x 400g tins cooked chickepeas rinsed, or 3 cups cooked chickpeas
1 large carrot, grated
2 cloves garlic, finely chopped
Handful of chives, finely chopped (or 1 spring onion)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
Stems and roots of 1 bunch fresh coriander, finely chopped (just under 1 cup), reserve leaves for slaw
1 tablespoon lemon juice
1 tablespoon olive oil
2-3 tablespoons chickpea (chana or besan) flour
Olive oil, to shallow fry


To assemble
2 cups finely shredded red cabbage
Squeeze of lemon or lime juice
Flesh of 2 large perfectly ripe avocados
1 clove garlic, finely chopped
1 green jalapeño or long green chilli, finely chopped and de-seeded (chilli optional)
3-4 tablespoons lime or lemon juice
Tomato relish to serve


AND THIS IS WHAT YOU DO.....

  1. To make burger buns, combine yeast, sugar and 310ml (1¼ cups) warm water in a bowl, cover with a tea towel and leave to ferment for 5 minutes until foamy.   

  2. Add olive oil, vinegar, flours, psyllium husks and salt and wnisk to form a thick smooth batter.

  3. Cover with a plate and set aside in a warm spot for 20 - 30 minutes.

  4. Drain and rinse chickpeas, put into a saucepan and voer with cold water.   Bring to the boil, skimming any foam that rises to the surface.   Reduce to a simmer and cook for 25-35 minutes or until tender but not falling apart.   Drain well.

  5. Preheat oven to 200˚C (400˚F).   Line a baking tray with baking paper.

  6. Divide dough into six portions, shaping each into a ball with well olive-oiled hands.   Place on tray, allowing enough space on all sides for spreading.

  7. Flatten each ball into a dome, approx 1.5cm thic, brush tops generously with olive oil and sprinkle with toasted sesame seeds.    Cover looselyl with cling flim or an upturned large container and set aside to prove for 15-20 minutes (double the time in Winter) until well risen.

  8. Bake for 20-25 minutes or until risen and golden around the edges and underside.   Remove from oven, then transfer to a wire rack to cool.

  9. Meanwhile, prepare patties.   Place cooked chickpes, grated carrot, garlic, chives, spices, finely chopped coriander stems and roots, lemon juice and olive oil in the bowl of a food processor.   Pulse until finely ground.   You wanat some of the chickpes to be fully blended, as they act as the binder, but don't pulse them so much that there's no texture left to the mixture.

  10. Transfer to a bowl, season with fine sea salt and freshly ground black pepper and add 2 tablespoons of the chickpea flour.   Mix with your hands, adding 2 more tablespoons of the chickpea flour if the mixture still feels too wet.   Shape into 6 even-sized patties, place on an oven tray and pop in the fridge for 20-30 minutes, while you get the remaining components ready.   (TIP:  Using a pastry cutter makes perfect shapes)

  11. To make slaw, combine red cabbage and coriander leaves in a bowl, add a glug of olive oil, a squeeze of lemon or lime juice and season with salt and pepper.

  12. Mash avocado roughly in a bowl, add garlic (Chilli, if using) and lime or lemon juice.   Season with salt and pepper.

  13. Heat a little olive oil in a large frying pan over medium-high heat.   Cook patties for 2-3 minutes on either side or until crispy and golden.   Lightly toast buns, to warm through.  

  14. Spread bun bases with guacamole, top with a chickpea pattie, a dollop of tomato relish, a little slaw and the top of the buns.   Serve immediately.

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