Vegetarian burgers can give meat burgers a run for their money, with enough trimmings such as kimchi and spice. Photo: Marcel Aucar
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Ingredients
1 brown onion, finely sliced
2 tbsp olive oil
1 tsp cumin seed
1 tsp coriander seed
400g tin of chickpeas, drained
2 small garlic cloves
1 carrot, grated
1 egg
2 tbsp besan flour (chickpea flour)*
1 tsp smoked paprika
1 cup kimchi
1/4 fennel bulb
1 lemon, juiced
1/4 bunch coriander, finely chopped
* available in Indian food shops
Method
1. Heat half the olive oil in a medium pan over a low heat and cook the onion until soft and translucent.
2. Toast the cumin and coriander in a small pan until fragrant*, then crush and set aside.
3. Put the chickpeas and garlic in a food processor and whiz briefly. Add the onion, spices, carrot, egg, besan flour and paprika then puree till smooth. Divide the mix and shape into five burgers then put in the fridge for 30 minutes before cooking.
4. For the salad, finely slice the fennel and roughly chop the kimchi. Mix them together in a bowl with the lemon juice and coriander.
5. Heat a barbecue flat plate and cook the burgers in remaining oil on medium heat for about four minutes each side until golden. Place on a serving plate and top with kimchi salad.
* When toasting spices, tip a few into your hand. They just need to be warm, you don't want their colour to darken too much.
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