We don’t like to throw away our almond milk pulp and didn’t really want another batch of bliss balls, despite the impending visit of the little grandchildren at the weekend (there were other treats awaiting them), so we made burgers as there were none left in the freezer. (You can substitute the almond pulp, see below)
These were the best of our burger experiments in terms of holding together easily, they were no problem at all to form into patties.
These burgers are full of essential nutrients, including protein, iron, omega fats, b vitamins, calcium, antioxidants.
Vegan, Gluten-free, Organic where possible.
Makes about 6-8, depending on size.
All measurements are very approximate.
1 Cup Chickpeas, drained & rinsed, left to dry out a little
1 Chia Egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water to form a gel)
1 Cup Almond Milk Pulp (or use a substitute, eg ground almond or other nuts, ground sunflower seeds, you may need to adjust the liquid required).
1 Very Small Onion, finely chopped
Crushed Garlic, if liked
3/4 Cup Coarsely Grated Carrot
1/4 Cup Chopped Sweet Apricot Kernels (or Almonds or other nuts/seeds)
1/2 Tsp Vegetable Bouillon Powder
1/2 – 1 Tsp Ground Ginger
1/2 Tsp Ground Turmeric
1 Tsp Cumin Seeds
Good Splash of Tamari
Squeeze of Tomato Purée
1/2 Tbsp Coconut Oil, melted
Chopped Fresh Coriander
Twist of Pink Himalayan Salt
Extra coconut oil for cooking.
Process all ingredients until it will come together when you press it.
Using small handfuls, gently press and shape into rounds in the palm of your hands and then flatten on a board.
Refrigerate to firm them up.
(We had sun streaming through the kitchen window, trying to make amends I think after Storm Doris had blown herself out!)
Fry in a little coconut oil or bake in the oven on an oiled tray.
We served them with a mixed salad, tamari-flavoured toasted pumpkin and sunflower seeds, and I had mushrooms and sweetcorn whilst my husband had jacket potato and cheese.
Copyright: Chris McGowan