Partager :

Spicy Veggie Burger


Serves 4

For the chick pea patties

  • 2 eggs
  • 2 red onions
  • Prepared grilled red peppers (jarred)
  • 2 garlic cloves
  • 1 tbsp hot pepper spread
  • 600 g chick peas (canned)
  • 6 tbsp Favuzzi extra virgin olive oil
  • Favuzzi fleur de sel
  • 1 twist of the pepper grinder

For the burgers

  • 8 sunflower shoot leaves
  • 3 ripe avocados
  • 1 lemon
  • 4 hamburger buns
  • 1 small zucchini


  1. Preheat oven to 180 °C (350°F).
  2. Finely mince one onion and the garlic.
  3. Drain the chick peas and rinse them under cold water before roughly mashing them.
  4. Break and whisk the eggs into a bowl.
  5. In a large shallow bowl, combine the ingredients to make the patties: the mashed chick peas, the eggs, the garlic, the onion and the hot pepper. Mix well with your hands until smooth and blended.
  6. Slowly add the olive oil as you blend.
  7. Spread the mixture on a baking sheet lined with parchment paper and shape into 4 patties.
  8. Transfer the patties to a clean baking sheet lined with parchment paper.
  9. Bake the patties in the oven for 15 minutes on each side.
  10. In the meantime, scoop out the avocado flesh and mash it with lemon juice.
  11. Wash the zucchini and slice into very thin rounds using a mandolin.
  12. Peel the second red onion and slice it into rings.
  13. Toast the buns lightly in a toaster oven.
  14. Put together the burgers with a spicy chick pea patty, some mashed avocado, the sunflower shoots and 2 or 3 rings red onion.