Well this was a nice Saturday lunch. These little veggie burgers turned out so good! They are mainly made from chickpeas and white beans, but with added deliciousness from lemon, thyme and corn. They also turned out crispy on the outside and slightly gooey on the inside, just as I like them. I served my burgers in wraps with romaine, bell pepper, cucumber and an amazingly simple tahini lemon sauce (recipe below).
These burgers come with lots of health benefits too, as they are packed with minerals, vitamins and plant-based protein. I also like to bake them in the oven instead of cooking them with masses of oil in a frying pan. Simpler and healthier!
Now I'm getting quite cozy with lit candles, freshly made chocolate energy balls and lots of tea (of course). Tonight I've invited a friend for dinner and I'm thinking a big veggie curry, which I love on grey days like today.
Lemon, Thyme & Corn Veggie Burgers
Makes about 10
1 can chickpeas
1 can white beans
Grated zest + juice of 1/2 lemon
1 tbsp tahini
1 tbsp tamari or soy sauce
1/2 cup (1 dl) rolled oats
1/4 cup (1/2 dl) raw pumpkin seeds
1 tsp herbal salt
1/2 tsp black pepper
1/2 tsp spicy paprika powder
1/2 pot fresh thyme
1 cup (2 dl) corn kernels
1. Preheat oven to 400 degrees F (200 degrees Celsius).
2. Rinse the chickpeas and beans. Put all the ingredients except for the corn in a food processor and blend until fairly smooth. Add the corn kernels and stir them in with a spoon.
3. Shape into burgers and put them on a baking tray covered with parchment paper. Bake in the middle of the oven for about 45 minutes. Enjoy!
Simple Tahini Sauce3 tbsp tahini
1 squeezed lemon
Pinch of salt
2 tbsp water
Simply blend the ingredient together (I used a hand-held blender for this). Enjoy!