Jumbo Italian Spiced Chickpea Burgers


Ingredients

    For the burgers:
    4 tbsp Total Yoghurt
    75g bread, torn, or fresh breadcrumbs
    2 x 400g cans chickpeas, drained well
    25g bunch basil
    3 tbsp sundried tomato paste
    2 cloves garlic, crushed
    Pinch chilli flakes, optional
    Spray oil

    To serve:
    125g Total Yoghurt
    75g black olives, sliced
    1 small red onion, thinly sliced
    4 ciabatta rolls, or 8cm chunks ciabatta,
    split in half, lightly toasted
    Salad leaves & sliced tomatoes

Instructions


  •    15 minutes
  •   4 Persons

  1. Put the bread in a food processor and whizz to crumbs. Add chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using. Season and whizz again until everything is wePut the bread in a food processor and whizz to crumbs. Add chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using. Season and whizz again until everything is well chopped and coarse. Shape into 4 large patties.
  2. Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
  3. Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
  4. Add a few salad leaves and tomato slices to each bread roll, add a burger, then top with the olive and onion mix. Make 8 smaller burgers if you like, cooking each for 3-4 minutes per side.ll chopped and coarse. Shape into 4 large patties.
  5. Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
  6. Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
  7. Add a few salad leaves and tomato slices to each bread roll, add a burger, then top with the olive and onion mix. Make 8 smaller burgers if you like, cooking each for 3-4 minutes per side.