Keep all your barbecue guests happy with this spiced veggie burger recipe. Chickpeas, cauliflower and apricots are blitzed into chunky patties and layered up with smoky peppers and creamy houmous. The burgers can also easily be griddled indoors for a speedy midweek meal.
- Put half the chickpeas in a food processor with half the garlic and both eggs. Blitz until smooth. Transfer to a bowl and add the cauliflower couscous, spices, mint, shallots, apricots, 1 tbsp tahini, the breadcrumbs and some black pepper.
- Mix well, then shape into 4 patties, squeezing the mixture together with your hands. Use ½ tbsp olive oil to brush both sides of the burgers.
- Heat a griddle pan on a medium-high heat, or heat the barbecue. Cook the burgers for 3 mins each side or until there are clear griddle lines. Add the pepper and cook on each side for 3 mins until charred. Toast the burger buns, cut-side down, in the griddle pan or on the barbecue.
- Meanwhile, clean the food processor, then blitz the remaining chickpeas and garlic, the lemon juice, remaining olive oil, 2 tbsp of the reserved chickpea water and some seasoning until smooth. Add extra chickpea water if the houmous mixture is too thick.
- Spread a layer of houmous over the bottom halves of the buns, then top with baby spinach leaves, the veggie burgers and the charred peppers. Finish with more houmous, then sandwich with the tops of the buns.
Freezing and defrosting guidelines (patties only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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