Vegetarian Chickpea Burger with Yogurt Sauce
4 servings
60 minutes
A chickpea vegetarian burger with yogurt sauce is a harmonious blend of a crispy bun, tender chickpea patty, and refreshing yogurt sauce. Chickpeas, the base of this dish, have been used in Mediterranean and Eastern cuisines for centuries due to their nutritional value and mild nutty flavor. The light tang of feta adds depth to the patties while fresh vegetables provide juiciness and crunch. Spinach, tomatoes, and cucumbers add freshness, creating a perfect balance of flavors. The garlic and herb yogurt sauce makes the burger even more aromatic. This hearty and healthy burger is great for a light lunch or cozy dinner, delighting with its rich taste and airy texture.
1
Soak chickpeas in cold water for at least 4 hours, preferably overnight. Drain the water, rinse the chickpeas, place them in a pot with water, and bring to a boil. Reduce the heat and cook the chickpeas for 1.5 hours until done. Add a little salt at the end of cooking.
- Chickpeas: 200 g
- Salt: to taste
2
Chop the onion and garlic (2 cloves), sauté in olive oil until translucent.
- Onion: 1 piece
- Garlic: 4 cloves
- Olive oil: to taste
3
Transfer the cooked chickpeas to a colander and let the water drain well. Place chickpeas, onion and garlic mixture, grated carrot, feta, egg, and breadcrumbs in a blender.
- Chickpeas: 200 g
- Onion: 1 piece
- Garlic: 4 cloves
- Carrot: 1 piece
- Feta cheese: 80 g
- Chicken egg: 1 piece
- Breadcrumbs: 70 g
4
Blend the ingredients until smooth, season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Divide the mixture into 4-5 parts and shape into burgers. I ended up with 5 patties.
6
Fry the burgers in olive oil for 6-7 minutes on each side or until cooked.
- Olive oil: to taste
7
Cut the buns in half. Toast them in a pan. Make the sauce: mix yogurt with finely chopped garlic (2 cloves) and herbs. On the bottom halves of the buns, layer a bit of sauce, spinach leaves, a slice of tomato (choose a larger tomato!), a patty, cucumber (sliced into rounds), and a bit more sauce.
- Wholegrain roll: 5 piece
- Garlic: 4 cloves
- Dill: 1 stem
- Plain (natural) yoghurt: 1 jar
- Baby spinach: 25 g
- Tomatoes: 1 piece
- Cucumbers: 1 piece
- Olive oil: to taste
8
Enjoy your meal!
