…Martha fricking Stewart. A little sloppy-Joe in consistency, but tastes damn fine – so much so that it got two avid meat fans reaching for bun number two. Served it up with the usual melted, sharp cheddar and salad.
This burger recipe is multifaceted however, a discovery made upon making too much mix for three people. So with the left-overs we made small, falafal-sized balls, lightly fried them and made some darned fine pitta filling, served up with home-made houmous and spicy tomato ketchup.
The houmous consisted of:
- 2xcans chickpeas
- 4xcloves of garlic
- 2xtbsps tahini
- 2xtps cumin seeds
- Olive oil
- salt and pepper
- Rinse the chickpeas and put in blender
- Add the pealed cloves garlic, cumin seed, a squeeze of the lemon, the tahini and a drizzle of the oil
- Blend it up
- Add more oil according to how you want the texture – smoother = more oil
- Season to taste, adding more lemon/cumin/pepper/tahini/salt and pepper as so desired
If you don’t have a blender it is possible to pummel the chickpeas and associated ingredients in a pestle and mortar. You won’t get the same consistency but still the same idea.
Pittas were assembled with a generous layer of houmous, finely chopped red onion, cucumber, red pepper, rocket, the fried quinoa balls, yoghurt and spicy ketchup. Pittas, houmous and salad made a superb lunch the following day as well.