This Easter was especially memorable for me cause I baked more than 50 Russian Easter cakes «Kulich». I hope I will never want to break this record (if you suddenly want, Alla, read this sentence again, please!) Of course, I’m insanely proud of myself! I made it and I’m very glad that my cakes cooked with kind thoughts and with love in my heart became the main meal of Easter breakfast of wonderful families!
Now with a calm soul I return to work on the blog and I’m going to finish writing the prepared recipes.
Today’s recipe I wanted to share even during Orthodox Lent, because burger is eggs- and dairy-free, and now it can also be useful for vegans and healthy lifestyle’rs☺
I used a mix of whole wheat flour and spelt flour for buns.
Instead of chicken eggs for a chickpea burger as a binder I used soaked flaxseed (flaxeggs) and for better digestibility I ground flaxeggs in a blender.
You can use your favorite spices and fill the burger with any additional ingredients from your fridge. I’m sure that successful combinations of fillings can be a great many, and they all will find their own fans)
- 150 g Whole-wheat flour
- 100 g Whole-grain spelt flour
- 160 g Lukewarm water (40°С)
- 1 tsp Dry instant yeast
- 1 tsp Sugar
- 2/3 tsp Sea salt
- 2 tbsp Olive oil
- Sesame, black sesame, flax seeds, poppy seeds, pumpkin seeds for sprinkle
- 2 cups Sprouted chickpeas
- 50 g Parsley
- 1 tbsp Flax seeds
- 2 tbsp Quick-cooking oatmeal
- 1 tsp Soy sauce
- 1 tbsp Whole grain mustard
- ½ tsp Cumin seeds
- ½ tsp Chilli flakes
- ½ tsp Sea salt
- Vegetable oil for cooking
- Salad leaves (I used frisée salad leaves)
- Blood oranges
- Pesto sauce
- Pine nuts
- Caramelized onion
- Whole grain mustard
- In a medium-sized bowl, sift both types of flour, add salt, sugar, yeast and whisk. Add lukewarm water, knead the dough. At the end of the kneading, add oil, continue to knead until the oil shine disappears. Cover with a towel and put in a draft free place until doubled in size covered with a clean kitchen towel for 1,5-2 hours. After the first rising punch down the dough. Repeat if nessesary.
- Bake in preheated to 210°С oven until golden brown ~15-20 minutes. Remove from oven and allow to cool completely. Place in a plastic bag until ready to use.
- Pour flax seeds with ½ cup of water and leave for 30 minutes until gel. Pour the gel together with the seeds into a bowl of a blender or a kitchen processor, grind it in a mash. Add chickpeas, parsley, soy sauce, mustard, spices and salt, grind until homogeneity. Add oatmeal, grind with a blender until smooth. Place the mass in the refrigerator for 30 minutes.
- Divide into 5 parts, form into a patty with a diameter slightly smaller than a bun. In a frying pan with high sides, pour oil, heat and cook burgers about 2 minutes per side to a ruddy crust. Put the burgers on a paper towel.
- Cut each bun horizontally along the middle and toast the bun halves cut-side down into the hot skillet or grill pan.
- Pour the bottom part with pesto sauce, place salad leaves, chickpea burger, then - caramelized onions, capers, pine nuts, orange slices, thyme.
- Cover the upper half of the bun and, if desired, fasten the burger with a skewer.
- If not using right away, freeze prepared burger buns in a ziplock bag. Microwave each bun for about 15-20 seconds to thaw.
- Raw sprouted hummus
- Blood orange cardamom marmalade