Kafta Veggie Burger Recipe
Make Kafta Veggie Burger Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kafta Patty Mixture
Buns, Toppings & Sauce
Method
Kafta Patty Mixture
- 1
Roughly mash the chickpeas in a large bowl until they are chunky, leaving some texture.
- 2
Add the cooked lentils, finely chopped onion, and grated zucchini; mix to combine.
- 3
Stir in minced garlic, chopped parsley, cilantro, and spices: cumin, coriander, smoked paprika, salt, and black pepper.
- 4
Fold in the rolled oats until the mixture holds together; if too loose, add an extra tablespoon of oats.
- 5
Lightly mix in lemon juice and olive oil to brighten flavor and help binding.
- 6
Shape the mixture into 4 equal patties and refrigerate for 15–20 minutes to help them hold together.
Cooking Patties
- 7
Heat a skillet with a thin layer of oil over medium heat.
- 8
Cook patties 4–5 minutes per side until browned and crusty on the outside.
- 9
If patties crumble, add a teaspoon more oats to the mixture and gently re-form.
Lemon-Tahini Sauce
- 10
Whisk tahini, lemon juice, and olive oil in a small bowl.
- 11
Gradually whisk in water until smooth and at the desired consistency; season with salt.
Buns & Assembly
- 12
Toast the burger buns until lightly golden.
- 13
Spread a little sauce on the bottom buns, place lettuce leaves, then the cooked Kafta patty.
- 14
- 15
Drizzle more sauce over the patty and cap with the top bun; serve immediately.
