I love recipes like these burgers that I can make in large batches (I often triple the recipe quantities) and freeze to have on hand for last-minute BBQ or party invitations where I know I may need to take my vegan own option.

Making them in bulk is a great time saver too and they work well served hot or cold, paired with a light salad or as part of a bigger main meal. You could form the mix into smaller balls rather than patties as they make a great finger food served cold for a picnic.

If you want to try with black beans or kidney beans instead of chickpeas go for it. Similarly other nuts could work well in place of walnuts. It’s a pretty versatile recipe.

Top tip- I always advise tasting the mix before forming the patties and baking, so you can adjust the flavours to suit your taste buds.

Ingredients

Makes approx. 8  burgers

1 1/2 cup cooked chickpeas

3/4 cup walnuts

1/2 cup cooked quinoa

2 tbs flax seed mixed with 1/4 cup hot water

4 sun-dried tomatoes (or 2 tbsp tomato paste)

2 tbsp tamari soy sauce or liquid aminos

1 tsp liquid smoke (optional for a richer smoky BBQ flavour)

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tbs beetroot powder (optional for colour)

Method

Add all ingredients to a food processor and pulse together to get a sticky coarse mixture. It should not be too sticky to make patties- if needed add up to 1/4 cup flour of choice (almond flour, gram flour, fine ground oats or plain protein powder should all work).

Add a teaspoon of coconut oil to a frying pan, fry the patties over a medium heat for a few minutes on each side until golden brown. Alternatively, they should be robust enough to BBQ or grill them.

For more ‘burger’ recipe ideas head to my recipe index: www.includingcake.com/recipe-index and type ‘burger’ in the search.

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