Some quick yummy burger made at home. Perfect for friday!
- 300 g (1 1/2 cup) cooked chickpeas
- 60 g (1 cup) chopped basil
- 80 g (1/2 cup) chopped onion
- 55 g (1/2 cup) sun-dried tomatoes, chopped
- 10 g (1 ½ tablespoon) ground cumin
- Salt and pepper
For serving you will need: rucola, fresh tomato, avocado with parmesan cheese and basil
Drain and place the chickpeas, basil, onion and sun-dried tomatoes to a food processor. Mix until well processed. Add lemon juice or a bit of water if the mixture is looking too crumbly or dry.
Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 30 minutes – 1 hour to allow the flavors to meld and the texture to become more firm. Remove from refrigerator and divide into 4-6 even patties and gently form into patties using your hands.
To cook, heat a large metal or cast iron skillet over medium/ medium-high heat (or cook on the grill!). Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many burgers as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is evenly browned, flip gently as they can be fragile. Continue until all burgers are cooked.
Recipe and photos: Aleša Velikonja, studiocapsula Photography