Burguer de Tomate Seco

Burguer de Tomate Seco is a flavorful vegan burger that combines sun-dried tomatoes with chickpeas and spices, creating a savory and satisfying meal. Perfectly grilled and served with fresh toppings, this dish captures the essence of Spanish cuisine in a burger form.

Ingredients

• Chickpeas - 200 grams (cooked)
• Sun-dried tomatoes - 50 grams (finely chopped)
• Red onion - 50 grams (finely chopped)
• Garlic - 2 cloves (minced)
• Oats - 50 grams (ground into flour)
• Fresh parsley - 2 tablespoons (chopped)
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Burger buns - 2 units
• Lettuce - 2 leaves
• Tomato - 1 medium (sliced)
• Avocado - 1/2 (sliced)

Steps

1. In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth.
2. Add the finely chopped sun-dried tomatoes, red onion, minced garlic, ground oats, chopped parsley, olive oil, cumin, paprika, salt, and black pepper to the mashed chickpeas. Mix until well combined.
3. Form the mixture into two patties, pressing them firmly to hold their shape.
4. Heat a non-stick skillet over medium heat and add a little olive oil. Cook the patties for about 5-6 minutes on each side, or until golden brown and heated through.
5. While the patties cook, prepare the burger buns by toasting them lightly in another pan or toaster.
6. Assemble the burgers: place a lettuce leaf on the bottom half of each bun, followed by the chickpea patty, sliced tomato, and avocado. Top with the other half of the bun.
7. Serve immediately with your favorite condiments or side dishes.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in fiber, promoting digestive health.
• Contains healthy fats from olive oil and avocado.

Tags