Hi Guys, Today we are making a tasty veggie burger that is moist and hold together well, i.e not crumbly or dry. I’ll be using brown chickpeas in this recipe. They need to be soaked overnight or for at least 8 hours and then boiled.
Here, I am saving the liquid to use in this recipe. So, here’s the list of ingredients, you will also find them in the description box below. Let’s start by preparing the eggplant. Wash and cut it into strips or small pieces.
Place the eggplant into a non-stick pan with 1 tablespoon of soy sauce. If you want a soyfree version, you can either just use a little salt or my soyfree sauce recipe for which I have another video. Add 1-2 tablespoons of water.
Stir and mix, then cover and let cook on medium heat. Occasionally check on the eggplant and give it a stir or add a little water if required. While the eggplant is cooking, let’s mash the chickpeas.
I am using a fork but you can also use a food processor or a mortar and pestle. Just make sure not to turn the chickpeas into a paste if you are using a food processor. Save about ½ cup of the chickpeas to be added to the blender mix later on.
Set the mashed chickpeas aside. Once the eggplant is soft and mushy, remove from the pan and place in a large plate. Mash them with a fork to form a puree or pulse them in a food processor. If using a fork, you may remove the skin from the puree as they may later cause the burgers to break if they are too large.
Set the eggplant puree aside. Roughly chop the coriander leaves or cilantro and add them to the blender along with the other ingredients. 2-3 green chilies, for the amount of chickpeas that we are using, these will not really add a lot heat but will only add a subtle kick to the flavour.
Add the paprika, cumin, tomato puree, minced ginger, maple syrup, ¼ cup of chickpea liquid, the curry leaves, a tablespoon of lemon juice, ¾ cup of water. Add in the rolled oats and the chickpeas that we saved earlier.
Blend until smooth and set aside. In a large mixing, add in the mashed chickpeas and the eggplant. Mix well. Then add the mixture from the blender and mix well. At this point to can taste the mixture and adjust salt and pepper to taste.
The mixture should be left to stand for 15 minutes on the counter before making the burgers. Meanwhile you can do some of the washing up and cleaning. After 15 minutes, preheat the oven to 180 deg Celsius or 350 deg Fahrenheit.
To make the burger patties, measure out ½ cup of the mixture. The same mixture can be baked or fried but the fried version needs a small extra step which I am going to show you in a moment. So, form the mixture into a ball with your hands and lightly flatten it.
The mixture is slightly on the wet side and this is what helps the burger to hold together nicely once cooked. Place the patty on a baking tray lined with parchment paper and continue to flatten and shape the burger on the tray.
Do not make it too thin as these burgers will reduce slightly when cooked and cooled. Place the burgers in the oven and bake for 15 minutes. After 15 minutes, remove them, flip onto the other side and bake for another 10 minutes.
The amount of bean mixture will make 10 – 12 burgers. But, I am baking 6 and I will fry the rest. Now for the fried version. Fill a bowl with about ¾ cup of buckwheat flour (rice, chickpea or all-purpose flour are also good).
Coat a ball of the mixture into the flour and set aside. Do not flatten them just as yet unless you are frying them straightaway. Heat a skillet and add enough oil for shallow frying. The oil needs to be hot before placing the burgers in.
Shape and flatten the patties, use more flour if needed. Then gently place the burger into the oil. Do not overcrowd the pan so that you can easily flip them without breaking the burgers. Once a crispy outer shell is formed on one side, carefully turn the burgers onto the other side.
It will take about 12 to 15 minutes in total for the burgers to cook. Remove them from the pan and drain on some absorbent paper. Just a sidenote, these burgers freeze well whether cooked or uncooked.
When freezing them, make sure to separate each burger with a layer of parchment or greaseproof paper or strips of a cut plastic bag. Like I mentioned before, these burgers do not fall apart and they are moist inside.
So, if you’ve enjoyed this recipe, don’t forget to like this video and subscribe. If you make these burgers, send me a photo either on facebook, twitter or tag me on instagram. I love to see what you are up to in your kitchen.
And the recipe for the burger buns presented in this video are coming up soon. So, stay tuned.