Chick Pea & Turmeric Burger

I’ve always found it difficult to make vegetarian burgers that aren’t too dry, usually I have to team them up with juicy tomatoes or serve with a dip…anything to make them a little less dry. Not willing to admit defeat, I set about developing a burger with the perfect consistency. I decided on chick peas being my main ingredient, the reasoning being that we all know hummus isn’t dry. Luckily this recipe backs up my phenomenal theory and the result is a delicious non-dry vegan burger!
Chick Pea & Turmeric Burger
tin chick peas,  drained
1/2 red onion
2 garlic cloves, minced
1 handful coriander
2 tbsp tahini
1 tbsp flour of choice
1 lemon, zested and juiced
1 tsp turmeric
Salt
Pepper
  1. Preheat the oven to 180 degrees/gas mark 5
  2. Add the chick peas, red onion and garlic to a food processor and blitz until roughly chopped
  3. Add the rest of the ingredients and process until fully combined
  4. Mould into burgers and pop in the fridge for 30 minutes (you can miss this step but it does help the burgers keep their shape)
  5. Put the burgers on a lightly greased baking sheet and place in the centre of the oven for 15-20 minutes
  6. Serve with salad or build up into a burger using beef tomatoes, a slice of red onion and wrap in lettuce
  7. Enjoy!
Hannah x