with Polenta-Crusted Onion Rings
Preparation time 30 minutes
Cooking time 15 minutes
1 x 400 g tin chickpeas, drained but keep the brine for the onion rings
1 (150 g) medium avocado
⅓ C (80 ml / 100 g) sundried tomatoes in oil
3 Tbsp (45 ml) olive oil
2 Tbps (30 ml) coriander, chopped
1 Tbsp (15ml) lemon juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic, finely chopped
½ (2 g) chilli, chopped
salt and pepper
½ C (125 ml) soymilk
2 tsp (10 ml) white wine vinegar
1 tsp (5 ml) corn flour
1 (200 g) large onion
⅔ C (160 ml) cake flour
⅔ C (160 ml / 120 g) polenta
salt and pepper
oil, for deep-frying
1 pack of Fry’s Traditional Burgers
2 tsp (10 ml) olive oil
4 burger rolls
4 (180 g) gherkins, sliced
1⅓ C (320 ml / 28 g) micro herbs
Sriracha sauce, to serve
Place everything in a food processor and blend until smooth. Season to taste. You can leave it a bit chunky if you prefer a more coarse texture. Store in the fridge until needed.
Whisk the reserved canned chickpea brine, soymilk, vinegar and corn flour together. Peel the onions and slice into thin rounds. Loosen the rounds from each other and soak it in the mixture for 15 minutes. Combine the cake flour and polenta in a separate mixing bowl. Add a bit of salt and pepper. Dip each onion ring into flour mixture, then into the chickpea brine-mixture and back into the flour mixture to coat it.
Heat the oil for deep-frying to 180° C. Fry the onion rings for 2-3 minutes until golden and crisp.
Heat the oil in a pan over medium heat. Add the burgers and fry for 4 minutes on each side until browned.
To assemble, spread hummus onto the bottom half of each burger bun. Add some gherkins, a good handful of micro herbs, the patty, a bit of Sriracha sauce and top it off with some onion rings and the top half of the burger bun.
TIP: Micro herbs are not essential for this burger but does add a layer of extra flavour and it looks beautiful. Replace it with your favourite lettuce, if you prefer.