Vegetarian burger

Ingredients

• 100 gdried black chickpeas
• 110 gcourgettes
• 35 gGrana Padano DOP
• 85 gcarrots
• 115 gasparagus
• 50 gextra-virgin olive oil
• to tastefine salt
• to tasteblack pepper
• to tastechives
• 1 clovegarlic
• 4 slicesprocessed cheese
• 2tomatoes
• 4 leaveslettuce
• 4wholemeal rolls

Instructions

1. 1

   Soak the chickpeas

   Soak the black chickpeas for at least 24 hours. Drain and rinse them, then boil in plenty of water for about 1–1½ hours, until tender. Drain and leave to cool until just warm.

2. 2

   Cook the asparagus

   Trim off the woody ends of the asparagus, peel it and cut it into slices. Heat about 20 g of the olive oil in a frying pan, add the garlic clove and let it brown. Add the asparagus, reduce the heat and cook gently for 5–6 minutes.

3. 3

   Add the vegetables

   Coarsely grate the courgette and the peeled, trimmed carrot. After the asparagus has cooked for 6 minutes, add both vegetables to the pan. Season with salt and pepper, then cook for another 7–8 minutes, until very tender.

4. 4

   Blend the chickpeas

   Remove the garlic from the cooked vegetables and leave them to cool until just warm. Once the chickpeas are cool, blend them until finely ground.

5. 5

   Mix the patty base

   Transfer the ground chickpeas to a bowl. Add the warm vegetables, grated Grana Padano and finely chopped chives.

6. 6

   Shape the patties

   Add 10 g of olive oil, mix with a spatula, then work the mixture with your hands until compact. Take a quarter of the mixture, about 100 g, and press it into a 7.5 cm ring mould.

7. 7

   Brown the patties

   Press the mixture down with the back of a spoon to compact it, then repeat to make four patties. Heat a frying pan and add the remaining olive oil. Cook the patties for about 2–3 minutes, until a golden crust forms.

8. 8

   Melt the cheese

   Turn the patties carefully with two spatulas and cook the other side for 2 minutes. Put a slice of cheese on each patty and let it melt, then transfer the cooked patties to a plate.

9. 9

   Toast the rolls

   Slice the tomatoes. Halve the rolls and warm them briefly in the frying pan, cut-side down, until lightly crisp.

10. 10

    Build the burgers

    Put a lettuce leaf on the base of each roll, then add a patty and tomato slices lightly seasoned with salt. Close with the roll tops and serve while hot.

What are vegetarian burgers?

A vegetarian burger is a patty-based sandwich made without meat, with ingredients and seasonings that vary widely. This version uses black chickpeas as its base, with asparagus, courgette and carrot for a vegetable-rich mixture.

The burger format has been adapted in many places, so there is no single origin or fixed recipe. Here, grated hard cheese and a pan-seared crust help the patties hold together and give them a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 501 calories, 0g protein, 62g carbs, 20g fat.

The wholemeal rolls and chickpeas provide most of the carbohydrate, while olive oil and cheese contribute much of the fat. Chickpeas and cheese also provide protein; pair a burger with extra salad or vegetables for a more balanced plate.

The chickpea base

Soaking time: the dried black chickpeas need at least 24 hours in water before cooking. Allow time for that before you plan to serve the burgers.

Texture: cook the chickpeas until tender, drain them well and blend them once cool. Grinding them finely gives the vegetables a base to bind into.

Preparing the vegetables

Asparagus: trimming and peeling removes the woody parts, while slicing helps it cook through in the pan. The recipe starts it with garlic in olive oil for a savoury base.

Grated vegetables: use the large holes of a grater for the courgette and carrot. Cook them with the asparagus until very tender, then let them cool before mixing so the patty mixture is easier to handle.

Shaping a firm patty

Compact mixture: combine the chickpeas, vegetables, grated Grana Padano, chives and measured oil, then work the mixture by hand until it holds together. Pressing it firmly into a 7.5 cm ring helps make evenly shaped patties.

If the mixture feels loose, check that the chickpeas and vegetables have been drained well; excess moisture can make shaping harder. Use the back of a spoon to press the surface level and compact.

Getting a golden crust

Pan heat: let the pan heat before adding the patties, then leave them undisturbed for 2–3 minutes so a crust can form. Turn them carefully with two spatulas and cook the other side for 2 minutes.

Cheese: add a slice to each patty after turning. The remaining heat melts it without needing a separate step.

Serving the burgers

Toast the halved rolls briefly, cut-side down, so they are crisp at the edges but still soft inside. Assemble with lettuce, a hot patty and lightly salted tomato slices.

Serve straight away while the cheese is melted and the patties are warm. A simple green salad or extra vegetables make an easy side.

Recipe notes & tips

• Start soaking the chickpeas at least a day before you want to serve the burgers.
• Drain the cooked chickpeas and vegetables thoroughly so the mixture is easier to shape.
• Grate the Grana Padano finely so it distributes evenly through the patty mixture.
• Press the mixture firmly into the ring mould to help the patties keep their shape.
• Wait for a golden crust before turning each patty.
• Toast the rolls just before assembling so they stay crisp.

Variations

• Add herbs: mix extra chopped parsley into the patty mixture.
• Change the cheese: use another firm, finely grated cheese in the patties.
• Make it spicy: add a pinch of chilli flakes to the vegetables as they cook.
• Use different greens: swap the lettuce for rocket leaves when assembling.
• Add a sauce: spread a little mustard or mayonnaise inside the toasted rolls.

Common mistakes to avoid

• Skipping the soak: the dried chickpeas need at least 24 hours in water before cooking.
• Undercooking the chickpeas: cook them until tender so they blend into a workable base.
• Leaving excess moisture: drain the chickpeas and cooked vegetables well before mixing.
• Turning too soon: wait until the first side has formed a golden crust before flipping.
• Pressing too lightly: compact the mixture in the mould with the back of a spoon.
• Over-toasting the rolls: warm them only briefly, cut-side down, until lightly crisp.

How to store

Store leftover cooked patties in a sealed container in the fridge for up to 3 days. Reheat them in a frying pan over a low heat until hot throughout, adding the cheese near the end; store the rolls and fresh toppings separately.

Frequently asked questions