Sunday, March 10, 2013

A new way to do burger night

Spiced chickpea burgers with pickled beets, labne and honey

It might not be the sexiest food item on the shelf, but greatness lurks beneath each and every can of humble chickpeas. This delight can be turned into so many beautiful things from soups to stews to super tasty burgers just like this one. This is a burger capable of silencing even those who believe that meat and only meat belongs on a bun. It is also a whole lot cheaper and leaner, which helps momentarily, until you are halfway through your second. 
It’s a new way to do burger night.

If you don’t have time for fresh beets, feel free to use tinned, I’ve tried both and they work well either way.
Patties can be made ahead and stored covered in the fridge for two days.

Serves 4 - 6

600g cans chickpeas, drained and rinsed
½ cup cooked cous cous
1 small brown onion, peeled and finely chopped
1½ tsp each cumin, ground coriander, garam masala
2 tsp ginger, grated
1 clove garlic, crushed
2 tsp ground coriander
2 tsp each caraway seeds, fennel seeds
2 tbsp pomegranate molasses
1 tbsp olive oil
¼ cup fresh marjoram, chopped                
¼ cup fresh flat leaf parsley
2 tbsp olive oil
Beetroot Pickle
2 fresh beetroot, roasted, peeled, thinly sliced
30ml olive oil
1 tbsp red wine vinegar
½ tsp caster sugar
2 tbsp marjoram leaves
2 tsp fennel seeds, toasted

To serve
6 burger buns
4 tbsp labne
3 tsp honey

Preheat oven to 150C.
Combine all ingredients for the burgers in a bowl and stir to combine. Season generously with salt and pepper. Place a fry pan over medium heat and cook the chickpea mixture until fragrant. Remove from the heat and place in a blender and blitz until just smooth. Scoop two tablespoons of mixture per burger and shape into patties. Repeat with the remaining mixture. Place patties on a baking tray and place in the oven to keep warm until serving.
Add the beetroot, olive oil, red wine vinegar, sugar, marjoram and fennel seeds to a bowl and toss to combine.
Line the base of each burger bun with lettuce. Top with a chickpea pattie, beetroot pickle and a dollop of labne. Drizzle over a little honey and season with salt and pepper. Repeat with remaining patties and burger buns. Serve warm.

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