Vegetarian, Vegan, GF (except for bread)
Yield: 5 big ones or 6 smaller ones
Vegan Burger Patties
420 gr. spiral canned organic chickpeas
400 grams peeled and sliced sweet potatoes (save peels)*
2 teaspoons sea salt
2 Tablespoons chickpea flour (can use coconut or rice instead)
1 cup ground nuts or seeds
1 egg or optional egg replacement**
2 teaspoons middle eastern blend spice mix
1 teaspoon dried oregano or 1 tablespoons fresh
Quinoa flakes, coconut or arrowroot flour for dusting
Spiral Muffuletta Tapenade
Oil for frying
Lettuce, tomatoes, fermented vegetables burger buns
**Optional Egg Replacement (see above)
1 Tablespoon flax seeds plus 3 -5 Tablespoons water replaces one egg.
Finely grind 3 Tablespoons whole flaxseeds in a blender or coffee grinder, or use 7 tablespoons pre-ground flaxseeds.
Transfer to a bowl and beat in 5 tablespoons of water using a whisk or fork.
It will become very gooey and gelatinous, much like an egg white.
*Pre heat oven to 190 C. Toss peels with a little oil and salt and bake 5-7 minutes for sweet potato chips
1. Drain chickpeas and reserve soaking water.
2. Cut up sweet potatoes and steam till tender. (15-20 minutes)
3. Put all ingredients into a processor except the muffuletta and oil for frying and process a little but leave the mixture chunky.
4. Place in a bowl and refrigerate or just set aside 1 hour or longer. (best overnight)
Filling and shaping
1. Drain muffuletta and reserve oil for cooking vegetables in. (very flavourful)
2. When ready to make the patties remove from fridge. Measure out ½ cup and flatten into pancake shape. Put a 1/2 teaspoon of filling in the centre.
Bring up the sides of the patties till the filling is enclosed and not visible. Shape into burgers. Put coconut flour on your hands if the patties start to stick to your hands,
3. Press the patties into quinoa flakes or coconut flour. Refrigerate till ready to cook.
4. Heat oil and place patties into the pan making sure that both sides are lightly coated with flour. Cook on one side 3-4 minutes, then turn and cook on the other side till lightly brown.
The Greenest Sauce
If you leave this on the thicker side, it’s a great dip. Or, thin it and pour onto salad for dressing or onto the patties
Makes about 1 cup
1-2 cloves garlic, peeled or 1 teaspoon grated ginger
1 teaspoon salt or 1-2 teaspoons kome miso to taste
½ cup basil or coriander
1/4 cup fresh mint leaves
1- 1/1/2 cups flat-leaf parsley leaves
1/3-1/2 cup tahini (sesame seed paste)
3 tablespoons (or more) fresh lemon or orange juice
1 tablespoon grated orange rind
1. Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool. (another option is pressing the garlic in a little salt on a paper bag till the bag is moist)
2. Optional Step: If you like return water in saucepan to a boil. Cook greens just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool.
3. Drain herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.
4. If not blanching herbs, just purée herbs, garlic, tahini, lemon juice, salt or miso and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; taste and adjust seasoning if desired.
Putting it all together
Spread green sauce on top and bottom of bun. Place burger on top and cover with lettuce, green sauce, tomatoes, fermented vegetables or anything else you desire.