This burger came from a book that Kaylyn gave me for my birthday. It’s delicious!
I think my favorite part about making this burger was realizing that really all it is is cooked hummus, so now I have a new hummus recipe as well!
- 1 can chicpeas, with liquid
- 3 or 4 cloves of garlic
- 1 red bell pepper
- 2 T tahini paste
- 2 T sesame oil (I used toasted)
- juice of half a lemon
- salt and pepper
- 1-2 cups gluten-free flour
- grapeseed oil for frying
Empty the can of chicpeas, along with the liquid, into a saucepan. Add the garlic and bring to a boil.
Lower the heat to a simmer and simmer for 15-20 mins.
While the beans are simmering, roast the bell pepper.
The recipe says that you can roast the whole pepper over a gas flame, but since I sadly don’t have a gas stove yet, I roasted it on a baking sheet in a 450 oven for about 30 minutes (until the pepper was really soft).
Let it cool and remove the skin and seeds.
After the beans are done simmering, strain out the liquid, reserving the garlic.
Add the beans, garlic, roasted pepper, tahini, sesame oil, lemon juice, salt and pepper and blend until smooth.
Transfer to a bowl and add the flour, 1/2 cup at a time, until a thick consistency is formed. You want to be able to form this into patties…obviously.
Form the mixture into patties and fry for about 3-5 minutes on each side, or until golden brown.
These are great to eat just plain. Enjoy!