One thing I’ve struggled with in the kitchen for a long time was being able to make the perfect vegan burger patty. I tried a few times and failed miserably. I just couldn’t manage to get the balance of flavours or texture right.
But I never gave up! Most recipes I have seen for vegan burger patties used some kind of legume, so I chose chickpeas. I also decided to add one of my favourite ingredients for some extra texture: quinoa!!
I think the secret to the perfect burger patty is to add loads of flavour. I used spices such as ground coriander seeds, cumin, turmeric and fresh herbs. And salt! Never forget salt. I also used besan flour (or chickpea flour) to help bind the mixture. Another tip is to leave the patties in the fridge for at least one hour or so just so they can firm up before pan frying.
This recipe makes 6 burger patties. They can easily be frozen if you don’t want to serve them all straightaway. Also, they can be baked. You can just take them straight out of the freezer and bake for about 30 minutes instead of waiting for them to thaw to pan fry.
I served my patties on wholemeal buns with some fresh spinach, sliced tomatoes, onions and avocado. I also added some of my spicy tomato relish and I made some oven baked sweet potato chips to have on the side.