Vegetarian Burgers

These deliciously succulent burgers prove that barbeques aren't just about meat!
  • For the vegetarian burger
  • 75–110g chopped red onion
  • 35g chopped ginger
  • 1 (450g) tin refried beans
  • 30g chickpea flour
  • 1 tsp salt
  • 2 tbsp chana masala, recipe follows
  • 2 tbsp rapeseed oil
  • 4 wholemeal baps
  • Slices of avocado, for garnish
  • Fresh mustard and cress, for garnish
  • Slices of tomato, for garnish
  • For the chana masala
  • 2 tbsp garam masala
  • 2 tsp pomegranate powder
  • 2 tsp mango powder
  • 1 tsp turmeric
  • 1/2 tsp ground red chilli pepper
  • 2 tbsp dried fenugreek leaves, crushed by hand
  • Pinch of salt

Serves: 4 burgers

For the vegetarian burgers:

Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with your hands.

Heat a non-stick frying pan over a medium-high heat and add the oil. Form the bean mixture into 4 patties. When the oil is hot, fry the patties until they are golden brown on all sides, about 4 to 5 minutes.

Serve the burgers on wholemeal baps with sliced avocado, sprouts and tomatoes.

To make the chana masala:

Place all the spices in a jar with a lid and shake well.

Store in an air-tight jar for up to three months.

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