Lunch in a Jiffy: Chickpea & Spelt Burger with Salad

Chickpea & Spelt Burger from Spelt for Choice

Free from: Dairy, Wheat, Egg, Soya

The hunger pangs got to me today and all I could think of was burgers and chips. I think it all started with Vegan Sparkles Blue Moon Mexican pizza post this morning. Somehow I just knew (as if I have no control over it) a burger would have to feature today, despite the fact that I had pizza on the menu for today also.

Chickpea & Spelt Burger

makes 4 burgers

(print this recipe)

Ingredients:

1 tin chickpeas, rinsed and drained (240g net weight)
75g spelt breadcrumbs
3 tablespoons Bragg liquid aminos (or tamari)
1/8 teaspoon cayenne pepper
3 chopped garlic cloves
2 tablespoons vegetable stock (or water)
20g golden linseeds
Handful of coriander leaves
1/2 teaspoon freshly ground black pepper 

Breaded coating:
up to 1 cup organic soya milk

extra spelt breadcrumbs

Bragg Liquid Aminos is an “all purpose seasoning from soy protein and is a natural soy sauce alternative”. This is expensive but I don’t just it too often. Tamari is also suitable but if you can get the Bragg Liquid Aminos then it’s much nicer. 

How to

Place all the ingredients in a food processor and whizz until you have the consistency you prefer. I tend to whizz up to a smooth consistency and it starts to go into a dough-like ball shape.

Remove the mixture from the processor, divide into 4 and roll and shape each into a burger shape, about 1/2 inch thick. Ensure they are flat so they’ll cook much quicker.

Next place the extra breadcrumbs and milk in separate bowls. Gently lift one burger and using a pastry brush cover the whole outside of the burger with a layer of soya milk. Then place it on the breadcrumbs and coat all the sides with breadcrumbs.

Lift the burger again (carefully otherwise it’ll break up on you) into one hand and repeat the process. This double breading ensures an even breadcrumb coating. Repeat the process with all the burgers.

Place them on parchment paper on a plate and refrigerate for 1 hour at least. I freeze them by wrapping each burger in parchment paper and then cling-film at this stage. 

To Cook:
Using the smallest amount of olive oil lightly oil a medium -sized frying pan and cook the burger on a medium to low heat for 10 minutes. Once the breaded coating has a nice colour carefully turn the burger and coat and both sides and around the edges on medium heat. Then I leave it on the pan, turning once or twice, on a low heat for the remainder of the 10 minutes.

As this is a mild flavoured burger, I tend to use a hot chili tomato sauce with as this is the way I like it,  hope you like it too:). It’s also a bit soft once you bite in pass the breadcrumb crust so use a larger sized burger than the burger size, saves you losing loads out of the sides of the bread. 

To Serve:

Delicious as I had today with a spelt burger roll with a mixed salad of rocket, cucumber, radishes, chili tomato sauce (I used Bunalun’s Tomato Sauce with chillies).

I used the white yeast spelt bread recipe from my Dairy Free & Spelt Living book

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Til next time:) Marian

Enjoy!

Chickpea & Spelt Burger from Spelt for Choice

Chickpea & Spelt Burger

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Categories: Dairy-Free, Egg Free, Lunches, Spelt Flour Recipes, Uncategorized, Vegan

Author:speltforchoiceblog

Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.

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6 Comments on “Lunch in a Jiffy: Chickpea & Spelt Burger with Salad”

  1. September 3, 2012 at 9:17 pm #

    Planning some burgers tomorrow on the barbecue. They will be all meat, however…
    Best,
    Conor

    • September 3, 2012 at 9:56 pm #

      Hi Conor, this burger won’t be suitable for a barbie, It’s best shallow fried. I’d say it’d fall though the grate on you. It has a crust but a softish centre. I like this one this way. I have other ones but need to write up which may be more suitable. Also remember if any coeliacs double-check they can eat spelt as it’s not recommended for them.

  2. September 4, 2012 at 2:21 am #

    YUMMMM!!! Now I want a burger! We could keep this up for weeks! hehe. Looks fantastic.

    • September 4, 2012 at 6:18 am #

      Surely could,no doubt we see plenty of other stuff we like. Yesterday though I think we both hit on two of our favourites! Marian

  3. September 4, 2012 at 3:52 pm #

    This looks really delicious!

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