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Traditional Burgers with Avocado & Sundried Tomato Hummus

with Polenta-Crusted Onion Rings

CategoryDifficultyBeginner
Prep Time30 minsCook Time15 minsTotal Time45 mins

Ingredients
For the Burgers
 2 tsp olive oil
 4 burger rolls
 4 gherkins, sliced
 1 ⅓ cups micro herbs
 Sriracha sauce, to serve
For the Hummus
 1 400 g tin chickpeas, drained but keep the brine for the onion rings
 1 medium avocado
  cup sundried tomatoes in oil
 3 tbsp olive oil
 2 tbsp coriander, chopped
 1 tbsp lemon juice
 1 tsp ground cumin
 1 tsp paprika
 1 tsp garlic, finely chopped
 ½ chilli, chopped
 Salt and pepper
For the Onion Rings
 ½ cup soy milk
 2 tsp white wine vinegar
 1 tsp (5 ml) corn flour
 1 large onion
  cup cake flour
  cup polenta
 Salt and pepper
 Oil, for deep-frying

Method

For the Hummus:
1

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.

For the Onion Rings:
2

Whisk the reserved canned chickpea brine, soy milk, 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.

For the Burgers:
3

Heat the oil in a pan over medium heat. Add the Burgers and fry for 4 Minutes on each side until browned.

To Serve:
4

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.

Ingredients

Ingredients
For the Burgers
 2 tsp olive oil
 4 burger rolls
 4 gherkins, sliced
 1 ⅓ cups micro herbs
 Sriracha sauce, to serve
For the Hummus
 1 400 g tin chickpeas, drained but keep the brine for the onion rings
 1 medium avocado
  cup sundried tomatoes in oil
 3 tbsp olive oil
 2 tbsp coriander, chopped
 1 tbsp lemon juice
 1 tsp ground cumin
 1 tsp paprika
 1 tsp garlic, finely chopped
 ½ chilli, chopped
 Salt and pepper
For the Onion Rings
 ½ cup soy milk
 2 tsp white wine vinegar
 1 tsp (5 ml) corn flour
 1 large onion
  cup cake flour
  cup polenta
 Salt and pepper
 Oil, for deep-frying

Directions

For the Hummus:
1

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.

For the Onion Rings:
2

Whisk the reserved canned chickpea brine, soy milk, 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.

For the Burgers:
3

Heat the oil in a pan over medium heat. Add the Burgers and fry for 4 Minutes on each side until browned.

To Serve:
4

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.
Traditional Burgers with Avocado & Sundried Tomato Hummus

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