Now during the fast, a burger is still a definite meal option! With a few tweaks, the use of ingredients like quinoa, chickpeas, zucchini and other deliciously nutritious added extras, you can make yourself the perfect burger!  And, it’s very easy to prepare!

 

The following recipe is for 6 people.

 

 

1 ½ cups zucchini (sliced on a mandolin or grated on the coarse side of grater)

 

1 ½ cups cooked chickpeas (½ cup raw)

 

½ cup pumpkin seeds (raw or roasted)

 

1 cup cooked quinoa (1/3 cup dry)

 

1 cup onion (chopped)

 

2 tbsps. olive oil

 

1 clove of garlic (crushed)

 

2 tbsps. Dijon mustard

 

1 tbsp. lemon juice

 

2 tbsps. fresh dill (chopped)

 

1 tbsp. fresh parsley (chopped)

 

1 tsp. paprika

 

¾ tsp. salt (or more, to taste)

 

Pepper (to taste)

 

2/3 cup water

 

 

Preparing the chickpeas:  If you are using dried chickpeas, leave them to soak overnight.  In the morning, rinse them and get rid of the water they were soaked in. Next, put your beans in a pot with enough water that covers them by several centimeters. Heat the water to boiling point and then reduce to a simmer for approximately 45 minutes or until tender. Drain and place in the refrigerator where they can be stored for up to three days.

 

Preparing the quinoa: Rinse the quinoa in a sieve. Then add to a small pot and to that throw in your water and a pinch of salt.  Heat the water to boiling point and then reduce to a simmer with the lid slightly open, until all the water has been absorbed and the quinoa looks like it has popped open.  Switch off the heat and then use a fork to fluff the quinoa so that the grains separate. Allow to stand for a few minutes and then place it in the refrigerator for up to four days.

 

Next, drizzle a pan with 1 tbsp. olive oil and sauté your onion and garlic until soft.  Add the zucchini and continue to sauté until the zucchini and onions become translucent. Sprinkle with some salt and pepper and set aside.

 

In a food processor, grind the pumpkin, salt and pepper until they take on a fine (cornmeal type) consistency.  To this, add the Dijon mustard, lemon juice, dill, paprika, parsley and also the quinoa and chickpeas.  Pulse until the beans have broken down and the mixture is fully combined, holding together well. Keep in mind that you want the mixture to be slightly course, not completely smooth.  

 

Then, throw the mixture into a bowl and add the zucchini, onion and garlic. Mix with your hands using a kind of rolling action and once all the ingredients are completely incorporated, season again (with salt and pepper).  

 

This is point at which you mould your mixture into 6 burger patties.  In a skillet, heat your olive oil over medium heat and start cooking the burgers.  The need approximately 5 minutes on either side (or until they take on a golden brown colour).  If you prefer that they not be fried, you could place the patties in a preheated oven at 200°C for about 25 minutes.  Remember to flip them half way through cooking.  

 

And voila, your burgers are ready! Serve as desired.