I love these burgers. Veggie, protein hit, sugar only in nature's own packaging, easy to make, affordable, a little bit different and great taste. They are good for people who crave meat, but have chosen not to eat it, as the burgers are chunky and something to get your teeth in to. Furthermore my 11 year old son is either food's greatest critic or just a fussy eater and even he loves them.
The main ingredient is a 400g tin of chickpeas which costs 33p from Aldi. That's enough for 6-8 burgers.
The downside: no points for food miles. I bought a pack of two mango's from Aldi. They came from Peru. So for me personally, mango is occasional, a happy food but not a staple. There are loads of local fresh food alternatives to the mango salsa. I've got my eyes on a peach salsa or maybe this year if I can get a crop of tomatoes growing on the greenhouse butty (Engineless boat that attaches to my main boat) I'll have some green tomato chutney at year-end. Beetroot would be a nice accompaniment too, pickled or fresh. What can you think of? Tomato ketchup = nul points
The main ingredient is a 400g tin of chickpeas which costs 33p from Aldi. That's enough for 6-8 burgers.
The downside: no points for food miles. I bought a pack of two mango's from Aldi. They came from Peru. So for me personally, mango is occasional, a happy food but not a staple. There are loads of local fresh food alternatives to the mango salsa. I've got my eyes on a peach salsa or maybe this year if I can get a crop of tomatoes growing on the greenhouse butty (Engineless boat that attaches to my main boat) I'll have some green tomato chutney at year-end. Beetroot would be a nice accompaniment too, pickled or fresh. What can you think of? Tomato ketchup = nul points
| Ingredients 1 tin of chickpeas (400g) 2 eggs 3 tsp curry powder (I used medium, maybe 2tsp if hot) 85g Breadcrumbs | 1 Mango 1 Spring onion 1 lime (Juice only) 1 tsp dried mint 1 level tsp chilli flakes (maybe reduce if very hot flakes, according to taste) Wholemeal pittas |
1. Make the paste
Add the chickpeas, eggs, curry powder and breadcrumbs into a mixing bowl. A pinch of salt and pepper too is good.
Some people add sweetcorn too with these burgers, but I like to maximise the protein from the chickpeas. Others add cumin and coriander instead of curry powder. It's all good.
You could use a blender or a potato masher (if gaps are small enough) to make the paste. I used a fork. Those chickpeas do require a bit of persuasion so if your hands aren't up to it maybe try the electric option.
Your paste doesn't need to be perfect, it's fine if you can still make out the odd chickpea.
The curry powder smells lovely as you mash the ingredients.
Some people add sweetcorn too with these burgers, but I like to maximise the protein from the chickpeas. Others add cumin and coriander instead of curry powder. It's all good.
You could use a blender or a potato masher (if gaps are small enough) to make the paste. I used a fork. Those chickpeas do require a bit of persuasion so if your hands aren't up to it maybe try the electric option.
Your paste doesn't need to be perfect, it's fine if you can still make out the odd chickpea.
The curry powder smells lovely as you mash the ingredients.
2. Make the burgers
I served 2 burgers each to 3 people. So I made 6 burgers. Others have made 8 smaller burgers from the same quantity. Any bigger than 6ths and you won't be able to get them in the pitta halves, so would need to graduate to buns or ciabatta or whatever.
Shaping the burgers is fairly straightforward, just get stuck in with your hands. Keep in mind your proportions as you subtract the paste from the bowl, so that the last burger is roughly the same as the first.
You'll find that the burgers are very sturdy, no chance of breaking up like some patties.
Shallow fry them for about 10 minutes turning halfway through. Get them a bit brown on each side.
You can probably make the salsa in 10 minutes, starting to dice the mango once the frying begins. If you are not sure or you don't want to feel rushed, either delay the frying or make the Mango salsa first.
Shaping the burgers is fairly straightforward, just get stuck in with your hands. Keep in mind your proportions as you subtract the paste from the bowl, so that the last burger is roughly the same as the first.
You'll find that the burgers are very sturdy, no chance of breaking up like some patties.
Shallow fry them for about 10 minutes turning halfway through. Get them a bit brown on each side.
You can probably make the salsa in 10 minutes, starting to dice the mango once the frying begins. If you are not sure or you don't want to feel rushed, either delay the frying or make the Mango salsa first.
3. Make the salsa
Peel and stone the Mango. I roughly aimed at pieces with sides of less than 1cm. Thinly slice the spring onion. Add the lime juice, chilli flakes and mint. Phwoar.
There are a few variations of this salsa, some add cumin, peppers, orange juice, all sorts and all sound good.
With this salsa, the mint and chilli combine with the lime, mango and spring onion to make this interesting, hot, zesty and sweet.
There are a few variations of this salsa, some add cumin, peppers, orange juice, all sorts and all sound good.
With this salsa, the mint and chilli combine with the lime, mango and spring onion to make this interesting, hot, zesty and sweet.
4. Serve it up
Cut the pittas in half and put them under the grill for a few minutes, round about the time you have flipped the burgers should do it. Do both sides and take them out when you are happy they have opened up.
Stuff some mango salsa in the pittas, then the burger and then pack as much salsa as you can round the sides.
Get stuck in and enjoy!
Stuff some mango salsa in the pittas, then the burger and then pack as much salsa as you can round the sides.
Get stuck in and enjoy!
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