Friday, 13 June 2014
1 400g tin of chickpeas, drained
1 390g tin of green lentils, drained
100g fresh breadcrumbs
6 spring onions, chopped
2 cloves garlic, crushed
1 tbsp peanut butter
2 tbsp fresh parsley, chopped
1 tsp ground cumin
0.5 tsp cayenne pepper
salt and black pepper
75g mature Cheddar, grated
100g Stilton, crumbled
1 large egg, beaten
plain flour to dust
There are two ways of making these burgers.
If you like your burgers to have a smooth texture:-
1. Place chickpeas and lentils in a food processor and chop with metal blade.
2. Add chunks of bread and whizz into breadcrumbs.
3. Add spring onions, garlic, peanut butter (smooth or crunchy), parsley, cumin, cayenne, salt and black pepper and process until smooth.
4. Transfer ingredients into a large bowl and mix in both cheeses.
5. Add egg and stir to form a dough. You will need to use floured hands towards the end of mixing.
If you like your burgers to have a chunky texture chop each ingredient separately in the processor and combine them in a large bowl.
6. Dust your hands and a board with flour and form mixture into burgers. This recipe makes approximately 11/12 burgers, depending on the size you prefer.
7. Place them on a floured tray and dust with more flour.
8. Cover with clingfilm and refrigerate until firm. (I made mine in the afternoon and we ate them in the evening.)
9. Cook until golden on both sides and hot throughout. My husband cooked some of them on the BBQ and I cooked the remainder in the oven the next evening at 190'C for approximately 20 minutes.
This recipe could easily be adapted by changing the herbs and spices and/or replacing the Stilton with another cheese. Another time I might try one of the following options:-
Feta and cooked red onions with thyme,
Goat's cheese and cooked white onions with rosemary,
Mozzarella and sun-dried tomatoes with basil.
They could be spiced up with chillis or a curry powder.
Basically anything that you have in the kitchen. I mostly make it up as I go along! :)