Cook Time: 30 Minutes + Chilling
Servings: 6
Ingredients
- red cabbage 100g, finely shredded
- lemon 1, juiced
- chickpeas 2 x 400g tins, drained and dried on kitchen paper
- ground cumin 2 tsp
- ground coriander 1 tsp
- green chillies 2, chopped
- garlic 2 cloves
- spring onions 4, roughly chopped
- coriander 1/2 a small bunch, roughly chopped
- gram flour 4 tbsp
- olive oil for frying
- hummus 4 tbsp
- natural yogurt 4 tbsp
- burger buns 6, toasted
- beef tomato 6 slices
TO SERVE
- pickled chillies
- hot sauce
Method
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Step 1
Put the cabbage in a bowl with the lemon juice and a good pinch of salt. Toss together and leave while you make the burgers.
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Step 2
Put the chickpeas, spices, green chillies, garlic, spring onions, coriander and flour in a food processor with 1 tsp of sea salt and whizz until well broken down. Tip into a bowl, then shape into 6 burgers with your hands. Chill for 30 minutes.
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Step 3
Heat olive oil in a non-stick pan, then fry the burgers for 4-5 minutes each side until really crisp and golden.
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Step 4
Mix the hummus, yogurt and some seasoning, then spread on both sides of the toasted buns. Put some cabbage on the bottom buns, top with the burgers, a slice of tomato, a pickled chilli, some hot sauce and the bun tops, and serve.
Recipe Sourced From Olive Magazine
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