I've always wanted to make a burger from scratch, because although I love (I mean REALLY love) the Quorn Southern Fried Chicken style burgers, they're not coeliac or lactose intolerant friendly...aka they have wheat, gluten and milk in them *cries*.
So, out of what I call, 'constructive procrastination', I attempted these vegan, gluten, wheat and dairy free spicy burgers!
Ingredients: (I rarely ever measure so this is a 'decent' guestimate)
-100g chickpeas
-150g buckwheat
-1 egg white (or vegan egg constitute replacement)
-Diced onion
-Seasoning; salt, black pepper, paprika, cumin, basil
-PATIENCE...seriously
Method:
Soak the chickpeas overnight, then with fresh water, bring to boil for 10mins, then simmer for 2hrs.
Add the buckwheat to the chickpeas at 1.5hrs to simmer.
Make sure the chickpeas are fairly soft before draining them.
Drain the chickpeas so there is no liquid whatsoever left (important!), so the mixture will be firm enough to mash and bind.
Add a little bit of seasoning and onions (I forgot this stage so you can always add it later on in the process), and proceed with mashing the chickpea and buckwheat together with a potato masher (thought there was a more technical term for that utensil...apparently not!)
Once they are at a firm consistency, scoop the mixture into cling film and mould into a circular figure. (If you have a lid or any circular mould in the kitchen, it might be easier to form a 'burger' shape. I did both ways and they were both easy to mould the mixture.)
Once moulded and wrapped in the cling film, place in the freezer for 1hr (check at regular intervals so they are not freezing completely.) This binds the mixture.
Preheat the oven for 10mins at 180 degrees, unwrap the burgers onto a lightly greased tray, and place in the oven for 20-25mins.
Take the burgers out of the oven (don't scorch your arm like I did *cries*), and leave to cool for 10mins.
Whilst waiting for them to cool, get your egg white. add the seasoning to it and mix it in a bowl. Saute the onions in olive or coconut oil in a frying pan.
Dip the burger in the egg mixture until it is completely coated and place it in the frying pan with the onions, 2-3mins on each side. Repeat for all burgers and let them stand before serving. Makes 4 large burgers.
Enjoy!
(Ps, I had butternut squash and sweet potato left over from the night before, which I also mashed into the burger mixture - definitely gives the burger a more moist texture which is nice!)
