Serves: 4
Prep time:
| Canned Chickpeas, Drained And Rinsed Well | 400 g |
| Green Peas | 1/2 cup |
| Mint (Leaves Only), Chopped | 1/2 cup |
| Parsley (Leaves Only), Chopped | 1/2 cup |
| Zucchini, Grated | 1 small |
| Chia Seeds | 3 tbsp |
| Baby Spinach, Firmly Packed | 1 cup |
| Sesame Or Hemp Seeds | 1/3 cup |
| Cumin Seeds | 1 tsp |
| Smoked Paprika | 1 tsp |
| Fine Salt | 1/2 tsp |
| Freshly Ground Black Pepper | 1/2 tsp |
| Baking Powder | 1/2 tsp |
| Beetroot, Grated | 1 |
| Candy Beetroot, Grated | 1 |
| Carrot, Grated | 1 |
| Optional: Petals From 8 Calendula Flowers | |
| Gluten Free Burger Buns | 4 |
| Avocado | 1 |
| Red Onion, Thinly Sliced | 1 |
Method
- Make the patties: Add chickpeas, green peas, mint, parsley, zucchini, chia seeds, baby spinach and sesame/ hemp seeds to a food processor and pulse until everything is finely chopped. Add cumin, paprika, salt, pepper and baking powder and pulse through until well combined. Transfer mixture to a bowl and place in the fridge for 30 minutes- 1 hour.
- Make the slaw: Combine grated beetroot, candy beetroot and carrot in a mixing bowl and add 1/2 to 3/4 of a cup of Birch & Waite Golden Goddess Dressing & Sauce. Combine.
- Cook the patties: Preheat an oven to 220°C. Add a drizzle of oil in a baking tray. Remove patty mixture from fridge and form into 4 patties with hands. Place on greased tray and bake for 30 minutes.
- Toast buns if desired.
- Assemble burgers: spread each bun with avocado. Top with freshly cooked patty, slaw, onion, spinach and hummus. If desired, add an extra drizzle of Birch & Waite Golden Goddess Dressing & Sauce. Enjoy!
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