Chickpea Burger

Ingredients

• 40 g sesame seeds, light, peeled and black (alternatively only light)
• 1 egg (M)
• Sea salt
• 180 ml rapeseed oil
• 10 ml sesame oil
• Lemon juice
• 3 tbsp passata tomatoes
• 1-2 tsp harissa
• 250 g chickpeas (raw)
• 25 g fresh ginger
• 1 Organic lemon
• 1 bunch parsley and coriander each
• fresh garlic cloves
• 1 egg (M)
• fine sea salt
• ~250 ml rapeseed oil (for frying)
• 1 beef tomato (preferably Ochsherztomate)
• 4 leaves lettuce (optional)
• 4 burger buns (store‑bought or homemade)

Instructions

1. 1.

   The day before: soak the chickpeas overnight in cold water.

2. 2.

   Sesame sauce: toast sesame seeds in a pan without fat. In a tall, narrow measuring cup combine the egg with some salt, 180 ml rapeseed oil and sesame oil. Insert the immersion blender at the bottom, turn it on, slowly lift the blade and blend everything into a homogeneous mayonnaise. Add the toasted sesame and season with salt and lemon juice.

3. 3.

   Harissa sauce: mix the passata tomatoes with the harissa paste.

4. 4.

   Topping: peel and finely grate ginger. Wash the lemon hot, dry it, grate the zest finely and squeeze out the juice. Rinse the herbs in cold water, pat dry, pluck them from the stems and finely chop. Peel a garlic clove, dice it finely. Drain the soaked chickpeas on a sieve, then pulse them in a food processor until smooth (alternatively use a fine grater).

5. 5.

   Combine the chickpea purée with egg, ginger, lemon zest, herbs and garlic; season with salt and lemon juice. Shape four flat patties the size of the burger buns. Fry them in plenty of rapeseed oil in a pan, then remove and drain on kitchen paper. Slice the tomato, wash and dry the lettuce. Halve the burger buns horizontally and toast the cut side. Assemble the burgers with the chickpea patties, lettuce, tomato and both sauces.