Smoked hazelnut burgers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Hazelnuts |
| 6 | ounces | Cooked chickpeas |
| 1 | small | Onion; finely chopped |
| 2 | ounces | Carrot; finely grated |
| 1 | Clove garlic; crushed | |
| 1 | Dsp olive oil | |
| 2 | ounces | Smoked vegetarian Cheddar cheese; grated |
| 1 | ounce | Fresh wholemeal breadcrumbs |
| 1 | Free-range egg; beaten | |
| 2 | tablespoons | Fresh herbs; finely chopped |
| 1 | Dsp tahini | |
| 1 | dash | Shoyu |
| 1 | pinch | Cayenne pepper |
| Salt | ||
| Extra olive oil for brushing on the | ||
| ; barbecue | ||
| Wholemeal buns; shredded iceberg | ||
| ; lettuce, sliced | ||
| ; tomatoes and | ||
| ; mayonnaise to serve | ||
Directions
1. Blend the nuts and chickpeas in a food processor.
2. Fry the onion, carrot and garlic in the olive oil until soft, then remove from the heat.
3 Add all the remaining ingredients and mix thoroughly until the mixture binds together. Chill.
4.Divide the mixture into 10, roll into balls then flatten into burgers.
Chill for at least two hours.
5. Lightly oil a baking sheet, and place on the barbecue. Cook the burgers on the pre-heated baking sheet for approximately 20 minutes, turning once.
6. Serve in wholemeal buns with shredded iceberg lettuce, sliced tomatoes and home-made mayonnaise.
Converted by MC_Buster.
NOTES : These can be prepared well in advance. In fact, the longer the mixture is left to chill in the refrigerator, the easier it is to shape the burgers.
Converted by MM_Buster v2.0l.