Keep scrolling for some serious #BurgerPorn…
Get your FREE Recipe Card here.
Once an American staple the burger is no-doubt a Sydney favourite. It amazes me that after more than three years, the burger craze here in Sydney still lives on. New burger kitchens continue to open up all across the city and surrounds.
I do also love making veggie burgers at home. They’re a tasty meat-free meal and are a great budget-friendly source of protein. Need a Vegan Version? Simply swap the brioche buns for regular burger buns – just be sure they don’t contain any butter or animal fats. Grab the following ingredients on your way home and you’re in business!
Download the Recipe Card here.
Vegetarian Chickpea Burgers.
- 400g can chickpeas, drained and rinsed
- 4 spring onions, finely chopped
- Handful chopped fresh parsley
- 1 tsp finely grated ginger
- 1 clove garlic, minced
- 1/2 cup uncooked couscous
- 2 tbs fine semolina
- 2 Lebanese cucumbers
- 2 ripe avocados
- 2 tbsp vegetable oil, for frying
- 4 Brioche buns, dill pickles, dijon mustard and chilli sauce, to serve
Make the burgers. Place the chickpeas, spring onions, parsley, ginger and garlic into a food processor and pulse to form a thick wet paste. Transfer to a bowl and add the couscous and semolina. Season with salt and pepper and mix together to form a soft dough-like mixture. You may need to add more semolina if the mixture is too wet. Add a little water if it’s too dry. Wet your hands slightly with cold water and form 4 patties from the mixture. Place the patties onto a plate, cover with cling film and pace in the fridge to firm up while you prepare the salad.
Prepare the salad and buns. Peel the cucumber into ribbons using a vegetable peeler or mandolin. Slice the avocados in half, carefully remove the stone, scoop out the flesh and slice lengthways. Split the brioche buns in half.
Prepare the burgers. Remove the patties from the fridge. Heat vegetable oil in a flat griddle pan over a medium heat. Add the patties, two at a time, and cook for 5-8 mins on each side or until golden brown. Repeat for remaining two patties. Finally, toast the brioche buns cut side down in the same pan for 1-2 mins until golden.
Assemble the burgers. Place a brioche base onto your serving plate, spread with mustard and top with pickles, then add the patty, sliced avocado and cucumber. Drizzle with chilli sauce and top with the bun lid. Serve.
Don’t forget to grab your FREE recipe card here.
- These burgers are a great brunch option and can also barbecue outdoors.
- Love spice? Add 2 tbsp ground turmeric and cumin to the chickpea mixture for a Middle-Eastern twist.
- Stuck on time? Pick up your favourite veggie burgers from the health food aisle in your supermarket for a speedier version. Also check out my Ultimate Vegan Tofu Schnitzel Burger.
Happy Cooking and Keep Smiling,
View this post on Instagram
🍷🍕🧀🍴I had such a wonderful lunch at @pizzaautentico last Friday and enjoyed tucking into a delicious selection of mouthwatering Pizza and Pasta while trying out my new @olympus_au portrait lens. Thanks very much to the Pizza Autentico team and @ompty_com for the invite. Stay tuned for the review coming soon to BrendonTheSmilingChef.com🍽🧀🍕🍷#invited