Love burgers? Hate the meat guilt? Then this one from the Kachen team is right up your street.
Funky, fresh and sure to get you nods of approval from your veggie and non-veggie crew, The Botanist's Burger is a bit more work than your staple burger fare but is well worth the effort.
- 800 g canned chickpeas, drained, rinsed (see tip)
- 2 tbsp chickpea flour
- 1 bunch firmly packed fresh flat-leaf parsley leaves
- 1 bunch firmly packed fresh mint leaves
- 2 tsp finely grated lemon peel
- 6 green onions (scallions), chopped finely
- 125 g vegan mayo (see p. 70)
- 2 garlic cloves, crushed
- 2 tbsp finely chopped fresh chives
- 2 medium courgettes (240 g), sliced thinly lengthways
- 4 sourdough seeded bread rolls, halved, toasted
- 2 small avocados (400 g), sliced
- 1 bunch firmly packed fresh watercress leaves
For the kale chips
- 250 g kale
- 1 tbsp olive oil
1. Preheat oven to 180°C. Line two oven trays with baking paper. Remove stems from kale: tear leaves into medium-size pieces. Place in a large bowl with oil. Massage the oil into the kale; place kale in a single layer on trays.
2. Bake for 10 minutes. Rotate trays; bake for a further 5 minutes or until kale is crisp. Cool. Season to taste.
1. Process chickpeas, flour, parsley, mint and lemon peel until the mixture comes together. Transfer to a medium bowl; stir in green onion, season to taste. Shape mixture into four patties. Place on a plate; refrigerate for 20 minutes.
2. Process mayo, garlic and chives in a clean food processor bowl until combined.
3. Cook courgette on heated oiled grill plate (or grill or barbecue) over medium-high heat for 2 minutes each side or until tender. Transfer to a plate; cover to keep warm.
4. Cook patties on same-oiled grill plate for 2 minutes each side or until browned and heated through.
5. Spoon mayo mixture on the base of rolls; top with patties, courgette, avocado and watercress, then roll tops. Serve with kale chips.