INGREDIENTS
- 2 cups chickpea flour
- 6 cups water
- 1 1/2 cup farro precooked
- 4 cloves garlic minced
- 2 bunches green onions chopped
- 1 1/2 cup broccoli chopped
- 1 cup soft sundried tomatoes chopped
- Italian spice mix to taste
- Olive oil for brushing burgers
- Salt and pepper to taste
For the garnish
- 2 cups white onions julienne
- 2 cups roasted red peppers julienne
- 4 cloves garlic minced
- 2 tbsp ketchup
To finish
- Iceberg lettuce shredded
- Pickled vegetable spread
- Mayonnaise
- Multgrain buns
METHOD
- Boil the water, season it with salt, pepper and garlic, add a little olive oil then add the chick pea flour whisking vigorously.
- Cook for about 3 minutes and remove from the heat.
- Add the broccoli, farro, green onions, sundried tomatoes and season with the Italian spice mix and salt and pepper.
- Mix well and form 8oz. balls, press to form burgers and let them cool.
- Brush with olive oil before placing on the grill. Cook to your liking but just enough to reheat will suffice.
- Mix the peppers, garlic and onions, season with salt and pepper and drizzle with some olive oil, preheat a frying pan and sauté the onions and pepper mix until onions are translucent, sprinkle with the ketchup, remove from the heat and cool before using
- Toast the bun and place the vegetable spread on each side, place a bit of onions and peppers and a mound of shredded lettuce on one side then top with the burger and the bun some mayonnaise and enjoy.
