So you remember my soup/stew which I mentioned in this weeks What I Ate Wednesday and then as promised posted the recipe on Thursday evening. Well the flavour combination was weighing on my mind..and at the same time craving a burger (a regular occurrence of late!)
Never one to fall back on an old recipe when given half the time…I decided a little bit of experimentation was in order.
All the wonderful ingredients that made for an amazing soup would surely work well in a burger…rhetorical question right there! It was nothing short of incredible!!!
Chickpeas, squash, red pepper and onion formed the base, mixed up with peanut butter (yes I went there) along with an array of wondrous spices (I’ll bore you with the details in the recipe below).
It came together quite beautifully. With a fresh baked spelt burger bun to sit proudly upon I wanted something simple on the side and so went with some baby plum tomatoes and mixed leaves; when tomatoes are good they really do taste like sweets!
A dollop of peanut butter on the bun…I couldn’t stop there, I wanted something more and with a mango going spare I decided to make a slightly savoury mango jam/chutney for a little spreading, dunking and dipping.
Needless to say as I’m sure you can imagine…picture this burger, bun on top, mango chutney spread in the middle, press down to squeeze in to my lion size open wide mouth…
It was a mango peanut butter spicy chickpea explosion if ever there was one. I really impressed myself with this one. Another savoury peanut butter recipe success; lucky I’ve just order another jar of Biona Smooth Organic Peanut butter and I have two jars of Justin’s Almond Nut Butters on the way to me…could not be more excited!!!!
Who knew I would become such a burger fanatic! Sweet and savoury all mixed in to one thanks to that super ripe mango cooked down with a little white wine vinegar, not a dash of sugar was needed, the combination really was one of my favourites. Chickpea burgers are definitely my favourite…here’s a couple of others in case you want to try another combination though this one is tops!
What’s your favourite bean to incorporate in a burger?
Spiced Peanutty Chickpea Burger
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 20 minutes
- 2 tbsp cooked mashed butternut squash
- 2 tbsp cooked chickpeas mashed
- 1/4 small white onion finely diced
- 1/2 tbsp finely chopped red pepper
- 1 tsp olive oil
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp garam masala
- 1/2 clove of garlic minced
- Pinch of ground ginger
- Pinch (or two) of cinnamon
- 1/2 tbsp smooth peanut butter
- 1/2 tbsp toasted roughly chopped peanuts
- 1 tbsp wholegrain chickpea flour
- 1/2 tbsp fresh coriander
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp smooth peanut butter to serve
- 1 wholegrain spelt burger bun to serve
- Side salad
Quick Mango Chutney/Jam
- 1/2 large fresh ripe mango
- 1/2 tbsp vinegar
- 1/2 tbsp water
- Preheat oven to 180C (350F).
- Add garlic, onion and red pepper with olive oil to a pan and cook for 3-5 minutes.
- Mix together onion, garlic and red pepper with chickpeas, squash, all spices, seasoning, fresh coriander and peanut butter.
- Place 2/3 of the mixture in to a food processor and blend until almost smooth. Mix with remaining mixture along with chopped peanuts and flour. Ensure everything is well combined, using your hands to mix and form a large patty.
- Place patty on a non stick baking tray and bake in the oven for 18-20 minutes, turning half way through.
- Meanwhile place dice mango, water and vinegar in to a pot. Bring to the boil, cover and simmer while the burger cooks. Mash up the mango (it has to be really ripe…if not it will take longer to cook down and I’d recommend adding in some raw cane sugar). Leave to simmer with lid removed until thick (about 20 – 25 minutes total).
- Serve burger on bun of choice with fresh lettuce leaves and topped with peanut butter and mango chutney. Warning…you will get messy!