Okami Bio Extreme Energy Vegan Burger
Ingredients
- 4 Tbsp Okami Bio Extreme Energy Mix
- 150 g dried chickpeas
- 1/4 red onion roughly chopped
- 1 carrot peeled and roughly chopped
- 2 cloves garlic
- 2 Tbsp chopped parsley
- 2 Tbsp chopped coriander
- 1 tsp salt
- 1 tsp ground cumin
- Extra-virgin olive oil
Pickled onions
- 1 medium red onion, very thinly sliced
- 120 ml apple cider vinegar
- 120 ml water
- 1/2 tsp salt
- 1 tsp cane sugar
- 5 peppercorns
Hummus
- 200 g drained canned chickpeas or cooked at home
- 30 ml water or liquid from cooking your chickpeas
- 1/2 garlic clove, peeled and chopped
- 2 Tbsp lemon juice
- 1 Tbsp tahini paste (optional)
- 1/2 Tbsp extra-virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp salt
Preparation
Soak the chickpeas for at least 24 hours.
Place all the ingredients in a small saucepan. Bring the mixture to a boil and cook for 3 minutes. Let the pickled onions cool to room temperature, at which point they should be sufficiently pickled to use.
In a food processor, combine the soaked and drained chickpeas, onion, carrot, garlic cloves, parsley, coriander, salt and cumin. Process until fairly smooth. Let it set for about 30 minutes in the refrigerator.
In the meantime make the hummus. In the bowl of a food processor add all the ingredients and blend for a couple minutes, until the hummus is smooth and creamy.
Shape the chickpeas mixture into 4 burgers with your hands. Heat a large skillet over medium-high heat and add some oil Cook until golden and warmed through.
To assemble the burgers spread 2 tablespoons of hummus on each bottom bun. Place a patty on top of each one and top with spinach and pickled onions. Top with remaining buns.
