- 1 onion, finely chopped
- 25g/1oz butter
- 1 garlic clove, crushed
- 2 medium-sized zucchini, finely diced or grated
- 225g/8oz carrots, coarsely grated
- 397g/14oz can chickpeas, drained and rinsed
- 75g.3oz fresh breadcrumbs
- 2 teaspoons mild or korma curry paste (you can use any flavour, these are just suggestions)
- 2 tablespoons crunchy peanut butter (or I have used Tahini paste which was successful)
- 1 medium egg yolk
- 3 tablespoons chopped fresh parsley
- Sea salt and freshly ground black pepper
- 4 wholemeal or ciabatta bread rolls, halved
- 4 tablespoons mayonnaise
- 2 tablespoons chopped fresh coriander
- a few crisp green salad leaves
- 2 tomatoes, thinly sliced
Fry the onion in the butter for 5 minutes until soft and lightly browned. Add the garlic, zucchini and carrots and fry for 5 minutes over a high heat until soft. Leave to cool.
Blend the chickpeas in a food processor until smooth. Scrape them into a bowl and mix in the cooked vegetables and the remaining ingredients.
Shape the mixture into 4 x 10cm flat discs, either by hand or by pressing the mixture into a metal pastry cutter. Cover and chill for at least 2 hours or until required. (You can make the discs small if you prefer).
Brush the outside of each burger with a little oil and barbecue over medium-hot coals for 6-7 minutes on each side. If preferred you can cook them in a frying pan inside.
Lightly toast the bread rolls, cut-side down , on the barbecue for a couple of minutes. Mix the mayonnaise with the coriander and spread a little over the bottom half of each bun. Cover with the salad leaves, sit a burger on top and finish with a few slices of tomato and the rest of the mayonnaise.
This recipe is from Ainsley Harriott’s Barbecue Bible.