Classic Chickpea Burger

Ingredients

For the burgers

• 1 can/400 g chickpeas (drained weight 250 g)
• ½ can/160 g corn (drained weight 140 g)
• ½ can/160 g peas (drained weight 140 g)
• 1 carrot, grated
• 1 onion, chopped
• 100 g cooked rice
• seasoning, to taste
• salt and pepper, to taste
• 4 tablespoons of extra virgin olive oil
• 3 tablespoons of wholegrain breadcrumbs
• 1 tablespoons of wholegrain flour
• black and white sesame seeds

For the caramelised onions

• 2 onions
• oil
• salt

Method

To make the burgers

Blend the chickpeas, carrot, onion, rice, herbs and oil to obtain a homogeneous mixture.

Transfer the mixture to a bowl and add the corn and peas, then gradually add the breadcrumbs and flour to obtain a soft, not too wet, mixture.

Divide the mixture into 4 and shape the patties. Brush the sides of the patties with oil and sprinkle with black and white sesame seeds.

Lay the patties on baking paper on a baking tray and place in the oven at 180°C/350°F/gas mark 4 until cooked and browned, about 15 minutes.

To make the caramelised onions

Cut the onions into rings and place on a baking tray. Sprinkle with a little oil and a pinch of salt then cook in a preheated oven at 160°C/325°F/gas mark 3 for no more than 20 minutes.

To serve

Load up the burgers in burger baps with vegan mayo and/or ketchup, salad lightly dressed with an oil and lemon juice vinaigrette, caramelised onions and grilled vegetables to taste.