I’ve been dreaming about the veggie burgers I had in Europe ever since I got back.
Black bean burgers, soy burgers, cauliflower burgers-ugh it’s like a vegan’s playground! Vegetarianism is pretty uncommon in Zimbabwe, so it’s incredibly difficult for me to find something to eat whenever we go out to dinner. So you can imagine my delight at finding that most European food establishments in fact have a separate menu for vegetarians/vegans. Even McDonald’s had a vegan menu. You heard me, MCFREAKINDONALDS STOCKED VEGGIE BIG MACS + VEGGIE MCNUGGETS. Absolute insanity.
On a brighter note, the supermarkets in Zimbabwe have recently started re-stocking vegan frozen foods, i.e. vegan chicken burgers, vegan nuggets and vegan sausages. These are incredible options for veggies who don’t always have the time to prepare their own burgers from scratch (I know I don’t). If you’re not big on the taste of commercially produced frozen food, then hey, this post is for you! Top tip: prepare these burgers in bulk, shape and freeze them to consume at a later date!
These burgers are packed with intense flavour, and are amped up with the addition of toppings. I’m a huge fan of loading burgers with as many toppings as possible, just look at these loaded burgers I made a couple of months ago. For these particular burgers I spread the toasted buns with some honey mustard sauce, topped with burger, followed by sliced tomato and fresh sprouts! Other alternatives include sliced avo, caramelised onions, crispy onions, an extra burger (cheeky) or even some good old tomato sauce. Make sure not to skip out on the sweet potato fries, they are heavenly! Or crack open a cold one with the boys on a warm summer afternoon with these burgers!
- 1×14 oz tin of canned chickpeas or 2 cups dried chickpeas, soaked overnight
- ½ red or white onion, diced finely
- ½ cup cooked quinoa
- a handful of fresh parsley, chopped finely
- ¼ cup plain flour (or gluten free flour)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ½ tsp dried oregano
- 2 tbsp olive oil (or water if you want them oil-free), optional
- For serving: 4 bread rolls (gluten free if desired), sliced tomato, sliced avocado, fresh sprouts, sweet potato fries
- Preheat your oven to 180°C/350°F. Add the chickpeas to a large bowl. Use a fork to mash them as best you can, it’s okay if some of them are still whole, at least half should be mashed. Throw in the rest of the ingredients, except the olive oil, and use your hands to mix until the ingredients have been evenly distributed.
- Shape into 4 patties. If you’re finding the patties difficult to shape or they keep falling apart then add the olive oil (or water) and try again. You should be able to shape them easily after this.
- Lightly grease a rimless baking sheet and gently transfer the patties to the pan. Bake for 15 minutes before gently flipping and baking for another 7 minutes. The burgers should be golden brown and crispy on the outside. Enjoy on top of a freshly baked roll topped with tomato, avocado and sprouts!