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Homemade Veggie Burger
- 400g cooked or canned chickpeas
- Olive oil
- 3 big onions
- 4 garlic cloves
- 1 tablespoon Worcestershire sauce (or soy sauce as substitute)
- Salt and pepper
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 sachet Juice PLUS+ Complete Vegetable Soup
- 1 tablespoon tomato paste
- 1 egg
- 4 whole grain rolls
- 1 tomato (sliced)
Pre heat oven to 190 degrees.
Chop 2 onions and garlic cloves.
In a frying pan, heat olive oil and fry chopped onions and garlic.
Add cumin and coriander, then salt and pepper to taste.
Stir in Worcestershire sauce and tomato paste.
Pour in 2/3 of the chickpeas and Juice PLUS+ Complete Vegetable Soup.
Add the egg, then blend everything until you have a smooth dough.
Afterwards add the rest of the chickpeas. (If the dough is too runny you can add some breadcrumbs)
Form the burgers and place on a baking tray.
Put them in the oven for 10-15 minutes per side.
Meanwhile, slice the remaining onion into rings.
Split the wholegrain rolls into two and top one half of the bun with pesto, lettuce, tomato slices, onion rings and pickles. Add the burger, then cover with the other half of the roll.
Serve warm and enjoy!