feed me vegan
Recipe: vegan hamburger
Meet the new vegan burger: the auburger. It gets its name from the fact that the burger is made from aubergines (ha!) and chickpeas. Moreover, this recipe contains no other dairy products either. One hundred percent vegan-approved.
door Lauretta Baarends
How to make the vegan hamburger
- Place one or two grill pans on the heat of a stove or barbecue. Grill the aubergines in slices for 5 – 10 minutes, turning them every few minutes. For an extra smoky flavour, grill the aubergines in their skins by cutting them in half crosswise
- While the aubergines are cooking, place a pan over a medium heat with sunflower oil
- Sauté the chopped onion
- Add the smoked paprika and 20ml (4 teaspoons) Tabasco® Chipotle sauce to the onions
- You can add an extra splash of Tabasco® sauce for extra flavour and heat
- Turn the heat up and add the sugar
- Stir so that the onions begin to caramelise
- Season with salt and pepper
- Place the grilled aubergines and the onion mixture on a plate to cool
- Pour the drained and rinsed chickpeas into a mixing bowl and add 20ml (4 teaspoons) Tabasco®Chipotle sauce. Stir firmly. Mash about half of the chickpeas into a purée with your hands, and add the other half whole to the purée
- Once the aubergines have cooled, scrape off the skin and discard it. Leave some of the skin on for an extra smoky flavour
- Pull the aubergine flesh apart with two forks and add it to the chickpea and onion mixture
- Then add 10ml (2 teaspoons) Tabasco® Chipotle sauce and mix with your hands
- Stir in the grated (vegan) cheese and the breadcrumbs
- Mix again until it resembles a dough-like substance
- Divide the mixture into 6-8 small burgers
- Using a brush, coat both sides of each burger with the remaining 10ml (2 teaspoons) Tabasco®Chipotle sauce
- Heat the oil over a medium to high heat. Once the pan is hot, brown the burgers on both sides
- Place on a bun and garnish as desired
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