- Level
- very easy
Description
Have you ever had a disappointing veggie burger? I hear you!
I've been looking for the perfect vegan burger for a long time, one that has a nutritious and tasty vegan patty that is high in protein and doesn’t fall apart. A patty that crumbles or breaks in half isn’t what I’m looking for!
This perfect burger ticks all the boxes. My ingenious secret is to use the aquafaba from a can of chickpeas. You can use this ratio to replace whole eggs with aquafaba: 45 mL (1.5 oz.) aquafaba = 1 egg.
All that’s left is to top the burger with our favourite ingredients and voilà! (You can even add some chips inside for some extra crunch!)
By Annie Ferland, Nutritionist, PharmD and Founder of ScienceFourchette.com
Ingredients
- Vegan patty
- 1 tbsp
- sunflower oil
- 15 mL
- 1
- organic yellow onion, chopped
- 2
- cloves garlic
- 1 tbsp
- ground coriander
- 15 mL
- 1 tsp
- organic harissa (add more for extra heat)
- 5 mL
- 1 can
- organic chickpeas, no added salt (don’t rinse the chickpeas, save the liquid)
- 398 mL
- 1 can
- organic black beans, drained and rinsed
- 398 mL
- 4-5
- sundried tomatoes in oil, drained, rinsed and chopped
- ¼ cup
- aquafaba (saved chickpea liquid)
- 60 mL
- 5 tbsp
- unbleached all-purpose flour
- 75 mL
- Breadcrumbs (optional)
- Salt and pepper
- Hummus sauce
- ½ cup
- homemade or store-bought hummus, preferably organic
- 125 mL
- The juice of 1 lemon
- 2 tbsp
- of fresh cilantro, chopped
- 30 mL
- 3
- organic garlic cloves, finely chopped
- A pinch of salt
- 1–3 tbsp
- cold water (to adjust the consistency)
- 15–45 mL
- To assemble the burgers
- Organic hamburger buns
- Vegan cheese slices
- Organic tomatoes
- Organic lettuce
Directions
- Step 1
- Vegan Patty
In a non-stick skillet over medium heat, sauté onions in sunflower oil until translucent (8 to 10 minutes). Add garlic, coriander, and harissa. Continue cooking, stirring constantly (1 minute). Place mixture in a large bowl and set aside.
- Step 2
- Use a food processor to roughly blend chickpeas and black beans, pulsing a few times to retain some texture. Place mixture into the bowl with onions and set aside.
- Step 3
- Add remaining ingredients and mix well, then generously season with salt and pepper. Aquafaba is the liquid from a can of chickpeas and is used to replace eggs.
- Step 4
- Divide mixture into 6 portions and shape into patties. Add breadcrumbs if desired. They’re optional, but they add a little more texture.
- Step 5
- In a large non-stick skillet over medium-high head, cook several patties at the same time in a little vegetable oil (4 to 5 minutes on each side or until golden brown). Carefully flip patties with a spatula.
- Step 6
- Hummus sauce
Meanwhile, combine all ingredients for the hummus sauce in a bowl. Set aside.
- Step 7
- To assemble the burgers
Toast the inside of the burger buns using the skillet you cooked the onions in.
- Step 8
- Spread hummus sauce on the burger buns. Place vegan patties on the bottom buns, top each patty with tomato slices, vegan cheese and a leaf of lettuce, and place the other half of the buns on top.
