Once an American staple the burger is no doubt a Sydney favorite. It amazes me that after more than three years, the burger craze here in Sydney still lives on. New burger kitchens continue to open up all across the city and surrounding.
I’ve recently feasted at some popular Western Sydney-based venues and food trucks including Mate Burger and Burger Head in Penrith, which have both skyrocketed over the last few months.
I do also love making veggie burgers at home. They’re a tasty meat-free meal and are a great budget-friendly source of protein. Need a Vegan Version? Simply swap the brioche buns for regular burger buns – just be sure they don’t contain any butter or animal fats. Grab the following ingredients on your way home and you’re in business!
Make the burgers. Place the chickpeas, spring onions, parsley, ginger, and garlic into a food processor and pulse to form a thick wet paste. Transfer to a bowl and add the couscous and semolina. Season with salt and pepper and mix together to form a soft dough-like mixture. You may need to add more semolina if the mixture is too wet. Add a little water if it’s too dry. Wet your hands slightly with cold water and form 4 patties from the mixture. Place the patties onto a plate, cover them with cling film, and place in the fridge to firm up while you prepare the salad.
Prepare the salad and buns. Peel the cucumber into ribbons using a vegetable peeler or mandolin. Slice the avocados in half, carefully remove the stone, scoop out the flesh, and slice lengthways. Split the brioche buns in half.
Prepare the burgers. Remove the patties from the fridge. Heat vegetable oil in a flat griddle pan over medium heat. Add the patties, two at a time, and cook for 5-8 mins on each side or until golden brown. Repeat for the remaining two patties. Finally, toast the brioche buns cut side down in the same pan for 1-2 mins until golden.
Assemble the burgers. Place a brioche base onto your serving plate, spread with mustard, and top with pickles, then add the patty, sliced avocado, and cucumber. Drizzle with chili sauce and top with the bun lid. Serve.
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