Kachen.luWeek Four - The Botanist's Burger

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.

INGREDIENTS

• 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

INSTRUCTIONS

Kale chips

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.

The burger

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.

© Kachen

Catch this and many more recipes via the Kachen Homepage

Week One - Nettle Soup
Week Two - French Toast With Caramalised Apples
Week Three - Apple Rose Puff Pastry