Do you ever start cooking and totally change your mind on what you’re going to make half way through? It happens to me all the time and it happened yesterday during the making of this recipe.
I’d planned to flavour these chickpea burgers with lots of yummy spices but as I was rummaging through the fridge I spotted sun-dried tomatoes and Kalamata olives…and that’s when I knew I was going to try something a little different this time. I haven’t seen many Mediterranean flavoured veggie burgers out there so I hope you will enjoy trying something new.
The main flavours used for this burger (sun-dried tomatoes/olives/oregano) work wonders in terms of lifting up the chickpea & potato base which would otherwise be rather bland.
One thing that I always find whenever I make veggie burgers is that checking the mixture for seasoning before shaping it into burgers is super important – a pinch of salt or a dash of pepper can really make a huge difference!
In this case, the sun-dried tomatoes and the olives are generally pretty salty so you may not need to add anything else but do check anyway as flavours tend to change massively depending on the source/brand of your ingredients.
The potato and the olive oil worked a treat in terms of holding the burger together and baking them in the oven instead of frying makes these vegan burgers a healthier and hassle-free option.
So what do you think? Fancy giving these Mediterranean-style chickpea burgers a try?
Here’s the recipe…
Serves: 4 burgers
- 1 medium potato (320g)
- 1 400g tin of chickpeas, drained and rinsed
- 4 sun-dried tomatoes in oil, drained
- 1 tsp dried oregano
- A handful of finely chopped fresh flat leaf parsley
- 12 Kalamata olives, finely chopped
- 1 tbsp extra-virgin olive oil
- Salt and black pepper to taste
- Peel and cut the potato into small pieces then place in a pan and cover with boiling water. Cook until soft (approximately 10 minutes) and drain well. Transfer the potato pieces to a plate and mash using a fork, spreading it on the plate to allow it to cool quickly.
- In a food processor, whizz the chickpeas, the sundried tomatoes and the oregano until the mixture looks like breadcrumbs then transfer into a large mixing bowl.
- Add the mashed potato to the chickpeas and incorporate the chopped parsley, the olives and the olive oil. Mix well then check for seasoning and add a little salt and black pepper if required.
- Using your hands, form 4 burgers and chill in the fridge for at least 15 minutes. While the burgers are cooling, pre-heat the oven to 200C.
- Brush both sides of each burger with a little olive oil then place them on a baking tray. Bake them for 25-30 minutes, flipping them half way though, until golden and crisp.
- Serve the burgers in buns with lettuce, tomato slices, red onion and a dollop of hummus or on their own with a side salad.
What’s the best veggie burger you’ve ever had? Something you’ve prepared or something you’ve had while eating out? Share your favourite recipes by leaving a comment below!!