The best thing about sharing recipes on a blog is that people share theirs with you as well. These delicious vegan burgers were devised by Ella Woodward but came recommended by my friend Bridget, who raved about them. She was right, they are absolutely gorgeous, as well as being quick and easy to make.
RECIPE serves 4
For the Burgers:
2 fat cloves of garlic, finely chopped
4 fat spring onions, white and green parts separated and finely chopped
150g of mushrooms, finely chopped
1 large carrot, grated
1 heaped teaspoon of cumin
1 teaspoon of hot chilli powder
salt and pepper
2 400g tins of chickpeas
2 tablespoons of gram flour
a small bunch of coriander, finely chopped
For the aioli:
100g of cashews (soaked for at least 4 hours)
1 lemon, juiced
1 small clove of garlic, chopped
salt and pepper
1 teaspoon of ground turmeric
4 tablespoons of water
Gently fry the chopped garlic and the white half of the spring onions in olive oil over a medium heat for about 5 minutes until they are cooked through and just beginning to brown.
While those cook, finely chop the mushrooms then add them to the pan along with the cumin and chilli powder, with a pinch of salt and a grinding of black pepper and cook for another 3 minutes.
Grate the carrot, finely chop the green ends of the spring onions and add both into the pan, then cook for another 2 minutes.
Drain and rinse the chickpeas and finely chop the coriander then add both to the pan along with the gram flour. Mash the mixture with a potato masher until all the chickpeas are crushed then scoop up handfuls of the mix and mould into eight patties. Place these in the fridge for 30 minutes to firm up.
While these cool, drain the cashews and add all the aioli ingredients to a high speed blender and blend until totally smooth.
Heat a little olive oil in a pan over a medium heat and cook the burgers for about 4 minutes on each side, until they turn golden brown. Alternatively, heat your oven to 200C/ 180C fan/ gas 6, brush a little olive oil on each side of the patties and cook for 15 minutes, turning them over half way through.
Serve alongside the turmeric aioli, with a salad and pitta bread.