Vegetarian Lemon & Chickpea Dukkah Burgers on Best Ever Gluten Free Burger Buns #bettarecipe

Quinoa and chickpeas come together to form a delicious and moist veggie patty spiced with Egyptian dukkah and fresh lemon juice. Served on the best ever gluten-free burger buns!

Yield 4 burgers

Gluten Free Lemon & Chickpea Dukkah Burgers on Best Ever Gluten Free Burger Buns 

Meat's big in this house, so when I said we would be having burgers but didn't shop for any mince or steaks, I'm sure there were raised eyebrows. Many of you have confessed to being like us: rioting over the last piece of bacon and praising your local butcher as an everyday superhero. But trust me, this isn't one of those ashen, off-tasting veggie burgers of the 90s! This little baby is filled with good things and can be whipped up in under 15 minutes.

You chuck all of your ingredients into a food processor and then you shape them into patties and grill them off. Easy! I served ours up on the most delicious gluten free burger bun I have ever tasted. Like the veggie burgers, the bun is stupidly easy to make and it tastes phenomenal. After my first bite of these burgers, I was hooked. So you've got the sliced gluten free bread, the moist and delicious veggie patty and at the last moment, you scrape a bit of mayo across the top bun and add a slice of cheese.

Throughout cooking, I had to resist the urge to pan fry some bacon. Bacon veggie burgers might not appeal to vegetarians the same way it appeals to us staunch carnivores. Take heart, vegetarians; I didn't contaminate the burger with pig bacon. Or any kind of bacon. And it certainly doesn't need it. There's enough flavor and texture for this burger to stand on its own two burgery feet.

This recipe is being entered into the Betta Living Vegetarian Recipe Competition.

Ingredients:

For the burger buns
1/4 cup milk
1/4 cup warm water
1/4 cup ground almonds/almond flour
3/4 tsp xanthan gum
3/4 tsp salt
1 cup of gluten free all-purpose/plain flour
1 egg
1 1/4 tsp yeast
2 tbsp butter, plus more for brushing
2 tbsp honey
sesame seeds, to taste
mixed herbs, to taste

For the veggie burgers
1/4 cup gluten free granola
1/4 cup fresh parsley
1/3 cup red onion, chopped
1/2 cup pre-cooked quinoa
1 can chickpeas
1 lemon's zest and juice
1 egg
1 tsp ground coriander
1 tsp garlic granules
1 tsp onion granules
1 tbsp coriander leaf
2 tsp Egyptian Dukkah Spice
cheese slices (optional)
mayonnaise (optional)

**Notes**

• Make the burgers dairy free by using almond milk and replacing the butter with an appropriate substitute.
• I used Udi's Au Natural gluten free granola because it's made simply with oats and a bit of honey. You could use your favorite granola or even just use gluten free oats.

Instructions:

Best Ever Gluten Free Burger Buns

1. Combine the milk and butter together in a small, microwaveable bowl. Heat on medium for 45 seconds until the butter has melted. Melt a further tablespoon of butter on its own.
2. Activate the yeast in a measuring jug with water and honey.
3. Mix the flour, ground almonds, xanthan gum and salt together in a large bowl.
4. Pour the milk and butter into the jug with the water and honey. Add the egg and stir.
5. Dump all of the wet ingredients onto the dry ingredients and combine well using a wooden spoon.
6.  Spoon out 4 equally-sized portions of the dough onto a silicone or paper lined baking tray. Wet your hands and shape and smooth the dough into neat circles.
7. Brush the tops of the dough with the extra tablespoon of melted butter.
8. Sprinkle each bun with sesame seeds and mixed herbs.
9. Let rise 30 to 45 minutes. The bread won't double in size like with gluten bread, but it will rise a bit. Preheat the oven to 200c/400f while the bread rises.
10. Bake for 10 to 15 minutes or until golden and cooked through.
11. Allow to cool, slice and serve.

Gluten Free Lemon & Chickpea Dukkah Burgers

1. Preheat a grill/broiler to hot.
2. Place the onions into the food processor and pulse until they are coarsely chopped.
3. Add the remaining ingredients and process until smooth.
4. Shape the patty batter into circles and place on a hot griddle pan on the stove.
5. Cook for three minutes and then place the griddle pan under the grill to finishing cooking for a further three to five minutes.
6. Take care when removing the burgers as the patties might be a bit soft.
7. Serve the veggie burgers on gluten free buns with a bit of mayo and cheese.

Skipping the meat? Make these:

Gluten Free Vegetable Ciabattas with Basil Pesto

Gluten Free Curried Cashews with Poppyseed

Calamarata Pasta with Roasted Kale and Cashew Pesto