Big, juicy, veggie burgers filled with flavour. Chickpea, millet and sundried tomato patties combine with garlicky, roasted capsicum sauce in a burger that will have you skipping the takeaway and flipping your own patty. The time comes, every summer, when a girl just needs a burger. A big, hulking, full of kick-you-in-the-pants flavour, burger. And for this girl, that time was last weekend. I wanted a great vegetarian burger. Not a meek, sawdust-y, full of goodness-knows-what frozen imitation. A vegetarian burger that stood it’s ground with flavour straight from the plant world. Oh, and it had to have drippy, garlicky sauce too. (I’m very specific about my cravings). And so, I got burgering. (That’s totally a verb, right?)Let’s start with the patty. The base is buttery, sunshine yellow millet mixed with nutty chickpeas and bound together with egg and tahini. Then we bring the flavour rangers (they’re like the Power Rangers but tastier): onion, garlic, cumin, smoked paprika, oregano, and sundried tomato. No room for bland patties here my friends. Once the patties are baked (easier than frying and it leaves your hands free to make sauce) we make a creamy sauce from roasted garlic, roasted capsicum, and Greek yoghurt. I could eat this full-on flavour bomb sauce on everything: sweet potato chips, zucchini noodles, as a salad dressing…anything. Pile it onto your patty on a soft white bun with some crunchy lettuce and you are in for burger heaven friends.A burger loaded with toppings is a thing of beauty, but there is something to be said for a pared-back burger where the simple patty and sauce combo touches every corner of that burger craving and absolutely crushes it. Consider that craving crushed here. This burger is an easy vegetarian burger option, whether you are a full-time vegetarian, or you just love a plant-based meal every now and again, this burger is sure to please all taste buds!
Chickpea, Millet, and Sundried Tomato Burger with Roasted Garlic-Capsicum Sauce
| gluten free | vegetarian | serves 4
For the Roasted Garlic-Capsicum Sauce
- 1 large red capsicum
- 1 small head of garlic
- 1/2 cup Greek/ natural yoghurt
- 1/4 teaspoon smoked paprika
- Salt and pepper
For the Chickpea, Millet and Sundried Tomato Patties
- 1/2 cup millet
- 1 cup low-sodium vegetable stock
- 1 small onion
- 2 cloves garlic
- 1/2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chickpeas (approximately 1 x 400 gram tin)
- 1 egg
- 1 tablespoon tahini
- 1/3 cup chopped sundried tomatoes
- 4 gluten free buns (or wheat buns if GF not required)
- Lettuce and salad fixings
- Preheat your oven to 200C. Cut around the core of the capsicum so that you have 4-5 large pieces of capsicum. Place these skin side up on a baking tray lined with baking paper. Wrap the head of garlic in aluminium foil and place on the tray too. Bake for 35-40 minutes or until the capsicum skin is blistered and started to blacken. Remove from oven and allow to cool.
- While the capsicum and garlic are cooking, prepare the millet. Rinse the millet well and place in a small saucepan with the vegetable stock. Bring to the boil, fit with the saucepan lid, lower the heat to a simmer and cook for 15 minutes. After this time remove the saucepan from the heat and allow the millet to cool to room temperature.
- Once the millet is cooled you can proceed with making the burgers. Reheat your oven to 180C and line a baking sheet with baking paper.
- Finely dice the onion and crush the garlic. Heat the olive oil over medium heat and saute the onion and garlic until translucent. Add the paprika, cumin, and dried oregano and stir until the onion and garlic are coated and fragrant. Remove from the heat.
- Place 1/2 cup of millet and the chickpeas into the bowl of a small food processor and whizz until they start to form a thick paste. Add paste to a bowl with another 1/2 cup of millet, egg, tahini, sundried tomatoes and cooked onion mixture. Stir until everything comes together.
- Form four patties out of the mixture and place on the lined baking sheet. Bake for 30 minutes. Flip burgers over halfway through.
- While the patties are cooking, make the sauce. Peel the skin from the cooled roasted capsicum and squeeze the roasted garlic out of the skins. Place these two ingredients into the bowl of a small food processor along with the Greek yoghurt, paprika, and salt and pepper to suit your tastes. Whizz everything until smooth.
- To assemble the burgers: split the buns into two. Top with lettuce and other salad fixings, add a patty, slather on some sauce and get the napkins ready!