Nectarine raspberry cobbler

Nectarine raspberry cobbler bubbling away.
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"Fresh out of the oven. Delish!"

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Chickpea feta burger

I wouldn't call it a veggie burger because it contains eggs. It is a delicious and healthy option on a hot summer day. I served this with a nice dill tahini sauce.

Ingredients for chickpea feta burger:

200 grams chick peas soaked and boiled with salt
100 grams feta cheese crumbled
2 eggs
1 grated carrot
6 red pearl onions
2 cloves garlic
1/2 cup bread crumbs
1 tbsp oil

Ingredients for dill tahini sauce:

1/4 cup tahini
1/4 cup dill minced
1 tablespoons olive oil
1 clove garlic
1tsp lemon juice
Dash of salt

To assemble:

Hamburger buns
Baby spinach leaves
Tomato slices
Iceberg lettuce leaves

Method fpr sauce:

Combine all ingredients in a food processor until smooth.

Method for burgers:

Heat 1 tablespoon oil in a frying pan over medium heat. Cook pearl onions and garlic for 2 minutes or until soft. Transfer to a food processor. Add chickpeas, carrots feta and eggs and process until combined. Transfer to a bowl. Season with salt and pepper. Add the bread crumbs and mix until combined. Divide mixture into golf ball portions. Shape each portion into a patty.

heat the remaining oil on a non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until brown and cooked through.
Toast the hamburger buns for 2 minutes each side or until lightly toasted.
Divide half the bun cut side up among serving plates. Spread with a little tahini sauce. Top with a lettuce, spinach, tomato and chickpea patty and other half of bun.

Assembled Burgers:

Dill Tahini Sauce:

Burger mix:

Grilling the burgers:

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