- Freezable
- Vegetarian
- Vegan
- High-protein
Ingredients
Serves: 4
- 40g rolled oats
- 1 x 400g tin chickpeas, rinsed and well-drained
- 1 medium carrot, grated
- ½ cup frozen peas, defrosted and well-drained
- 2 cloves garlic
- 1 ½ tbsp mild curry powder
- 1 tbsp crunchy peanut butter
- ½ lemon, juiced
- ½ tbsp extra virgin olive oil
- 4 slices Cheddar cheese or vegan cheese
- 4 wholegrain bread rolls (optional)
- 1 head of romaine lettuce
- ½ cucumber, sliced
- 2 tomatoes, sliced
- 2 tsp tahini
- 2 tsp extra virgin olive oil
Method
Step 1
Preheat the oven to 180°C/160°C fan.
Step 2
In a food processor or blender, blend the oats for 30secs. Add the chickpeas, carrots, peas, whole garlic cloves, curry powder, peanut butter, salt, and pepper. Slowly add the juice from the lemon until you reach a good consistency to form patties. Be careful not to over-blend so the patties retain some texture.
Step 3
Lightly oil a non-stick, ovenproof baking tray. Mould the chickpea mixture with your hands into four large burger patties.
Step 4
Lightly oil the top of the burgers with the olive oil, and place in the oven for 25-30mins. Check the burgers around 15mins, and gently flip and oil the top of the patties.
Step 5
Once cooked, place the cheese on top of the burger patties and melt in the oven for 2-3mins.
Step 6
Combine the tahini and olive oil to make a dressing.
Step 7
Cover the bun base evenly with tahini dressing, lettuce, cucumber, and tomato and place the patty on top.
