chickpea-burgers

I love food and I love cooking. We eat quite healthily in our house, I’m proud to say I have one of those strange 4 year olds who loves avocados, fish and asparagus. I do however, a bit like Nigella, like the good stuff. The creamy, the buttery, all the better in my opinion. I often cook with creme fraiche.

So when Total yoghurt asked me if I would like to participate in the #TryTotal challenge, I agreed. I was very interested to hear that cooking with yoghurt can be a great alternative to using cream, mayo or creme fraiche and of course much healthier for you.

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chickpea-burger-ingedients

I was sent a wonderful package of ingredients and a recipe card for Jumbo Spiced Chickpea Burgers. Yum yum! So I set to work to recreate and as I like a little cooking challenge, add my own twist to these delicious sounding burgers.

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The preparation time was around 15 mins and the cooking time around 10 so it was a great, quick recipe to create for a speedy dinner or lunch with friends. This recipe will make 4 large burgers.

For the burgers you will need:

  • 4 tbsp Total Greek yoghurt – classic
  • 75g torn bread
  • 2 x 400g cans of chickpeas (drained)
  • 25g basil
  • 3 tbsp sundried tomato paste
  • 2 cloves garlic (crushed)
  • A pinch of chilli flakes

To serve you will need:

  • 125g Total Greek Yoghurt
  • Handful of basil
  • Baby spinach leaves (2 large handfuls)
  • 2 tsps of Moroccan spices
  • 4 ciabatta rolls lightly toasted
  • 4 large portobello mushrooms
  • Sliced tomatoes

To make the burgers:

  • Put the breadcrumbs in a food processor and whizz into crumbs.
  • Add chickpeas, basil, tomato paste, yoghurt, garlic and chilli.
  • Season and whizz up in food processor till coarse and chopped.
  • Shape into burgers.
  • Fry in a large frying pan on medium heat for 5 mins on each side or until golden brown and piping hot all the way through.

To create the topping:

  • Chop or tear the basil into pieces.
  • Mix with yoghurt, moroccan spices and baby spinach leaves.
  • Cook the portobello mushrooms in the oven for about 10 mins.
  • Place burgers inside the bun, top with portobello mushrooms, yummy yoghurty creation and a slice of tomato.

Then devour! So so GOOD! So many delicious flavours :) mmmmmm! Thank you for the fantastic inspiration and showing me just how versatile Total Yoghurt is. It’s definitely going to become a weekly addition to my shopping list.