Chickpea burger with sweet potato fries

Chickpea burger with sweet potato fries

Ingredients

• 2 shallots, minced
• 3 cloves garlic, minced
• 1 (425 g) can chickpeas, rinsed and drained
• 1-2 tbsp grapeseed
• 1 green chili
• 1 tsp cumin
• 1 tsp chili powder
• 1 lime, juice only
• 1 handful fresh coriander, finely chopped (optional)
• ½ cup breadcrumbs, finely crushed
• Salt and pepper
• 2 tsp coconut or cane sugar (optional)
• 1 sweet potato
• Peanut Oil
• Paprika
• Basil

To serve

• Mayo
• 1 lemon, juice and zest
• Ripe avocado
• Beef tomato
• Greens
• Red Onion
• Coriander
• Buns, toasted

Method

1. Heat a large pan over medium heat.
2. Add 1 tbsp oil, onion and garlic and sauté, stirring frequently, until soft and translucent (approx. 1-2 mins).
3. Add garlic and shallot directly to a mixing bowl.
4. Add drained chickpeas and use a fork or pastry cutter to mash/mix. A little texture is ok, but you only want a few whole chickpeas remaining.
5. Add remaining ingredients, including 1-2 tbsp oil, and stir/mash to combine. You want it to form into a moldable dough. Add more oil or lime juice if too dry, or more crushed chickpeas if too wet. Taste and adjust seasonings as needed.
6. Divide into 4 even patties.
7. To help form them, line a ½ cup measuring cup with plastic wrap and scoop out ½ cup amounts.
8. Press to pack, then lift out and slightly flatten with hands.
9. Heat a pan to medium heat, add a thin layer of oil and cook the burgers for 3 – 4 mins on each side, flipping gently.
10. Let cool for 2-3 mins before serving (they’ll firm up as they cool).
11. Mix the mayo with the lemon juice and zest to make lemon mayo.
12. To serve, lay down coriander on bottom half of a toasted bun.
13. Then top with burger, onion, lemon mayo, green chilies, avocado, tomatoes or any other desired toppings.
14. To make the sweet potato fries, cut the sweet potatoes into sticks about 1cm wide, plunge the chips into the oil heated to 140°C for 5 minutes, drain.
15. Before assembling the hamburgers, plunge the fries into the oil heated to 180°C for 3 minutes to brown them.
16. Drain on paper towels to remove excess oil.
17. Toss in bowl with paprika, salt and basil and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 3 June, 2016.