Makes 4
INGREDIENTS
400g can chickpeas, drained, rinsed, and drained again
15g feta, crumbled
4 tablespoons chopped flat-leaf parsley leaves
2 cloves garlic, crushed
1 teaspoon ground coriander
2 tablespoons Greek-style natural yoghurt
1 cup panko breadcrumbs
1 egg, lightly beaten
2 tablespoons vegetable oil
4 burger buns, halved
Lettuce leaves to serve
425g can sliced beetroot, drained
Shredded carrot to serve
RED ONION RELISH
2 tablespoons olive oil
2 red onions, peeled and thinly sliced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
LEMON YOGHURT DRESSING
1 ½ tablespoons Greek-style natural yoghurt
1 ½ tablespoons lemon juice
3 teaspoons olive oil
1 small clove garlic, peeled and crushed
1 pinch sugar
METHOD
Place chickpeas, feta, parsley, garlic and coriander in a food processor and blend to a rough mixture. Tip into a bowl and add yoghurt, breadcrumbs and egg, and season well with sea salt and ground black pepper. Form into patties about 8cm wide then refrigerate for at least 30 minutes. Meanwhile, to make the relish, heat oil in a saucepan over a medium heat, add onion and ½ teaspoon salt and stir well. Cook, covered, for 15 minutes, stirring occasionally, until onion starts to brown. Reduce heat to low and cook for a further 15 minutes. Add sugar and vinegar and stir well, then cook for 10-15 minutes. Set aside to cool. To make dressing, combine all the ingredients and season to taste. When ready to cook patties, heat oil in a large frypan over a medium heat. Add patties in a single layer and fry for about 15 minutes, turning regularly, until golden brown and cooked through. Drizzle a little dressing on the cut sides of each bun, layer with lettuce leaves, a few slices of beetroot and some shredded carrot, then add a pattie, red onion relish and another drizzle of dressing. Serve immediately.
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