Ingredients
- 2 cloves Garlic
- 1 x 400g can Chickpeas, drained
- 5 tbsp Sacla’ Char-Grilled Aubergine Pesto
- 100g Breadcrumbs
- 1 large handful of fresh Basil
- 1 large handful of flat-leaf parsley, fresh
- 1 Lemon, grated zest plus 1 tbsp juice
- 1 tbsp of whisked liquid from chickpeas (aqua faba)
- 1 fresh and mild Chilli, halved lengthways
- Salt
- Black pepper
- 50g Plain flour, seasoned
- 3 tbsp Oil
For the Salsa Rossa
- 200g Cherry tomatoes, cut into quarters
- A handful of roughly chopped fresh Basil
- 3 tbsp Sacla’ Antipasti Trio of Roasted Peppers, plus 1 tbsp of the oil
Method
- Preheat oven to 200°C/400°F/Gas mark 6
- Blitz the garlic in a food processor until finely chopped
- Add the chickpeas, Sacla’ Pesto, 75g of the breadcrumbs, the herbs, lemon zest and juice, egg (or chickpea liquid) and chilli
- Season and blitz again until just combined to a rough texture
- Divide mixture into 4 and, with lightly floured hands, shape into burgers (don’t worry if they aren’t perfectly round)
- Combine remaining 25g of breadcrumbs and the seasoned flour on a plate then coat burgers well with the mixture
- If you have time, put burgers in the fridge for about 20 minutes, to firm up
- Heat oil in a large frying pan over a medium-high heat
- Fry burgers for 4 minutes on each side, then finish them off in the oven for about 10 minutes
- Mix all the salsa rossa ingredients together and serve with the burgers
