"Matcha burger with homemade sweet chilli sauce!"
Matcha Burger With Homemade Chili Sauce
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Serves or Makes: serves 4
Recipe Card
ingredients
- 1 (28-oz) can chickpeas, drained
- 1 small red onion
- 2 teaspoons matcha powder
- 3 tablespoons crunchy peanut butter
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground pepper
- 1 small zucchini
- 3 tablespoons finely chopped coriander
- 4 tablespoons apple cider vinegar, divided
- 1/4 cup oats
- 2 tablespoons soy sauce or tamari
- a pinch of salt
- coconut oil (optional)
- 8 pitted dates
- 1 thai chili
- 1 cup water
- 1 garlic clove
- The juice of ½ lime
- 1/2 teaspoon salt
- Multigrain buns, fresh tomato slices, mashed avocado, baby spinach, spicy mustard, finely chopped red cabbage, fresh alfalfa sprouts for serving (optional)
Method
Step 1
Place the drained chickpeas in a large bowl and crush them with a potato stirrer. Grate the zucchinis, cut the onion and place both in the bowl together with matcha, peanut butter, cumin, garlic powder, turmeric, pepper, coriander, 3 tablespoons apple cider vinegar, oats, and soy sauce. Mix all the ingredients well with your hands and then shape 6-8 burger patties. Either fry them for 2-3 minutes on both sides in coconut oil or bake at 350F for about 20 minutes.
Step 2
For the sauce, pour dates, chili, water, garlic cloves, lime juice, remaining 1 tablespoon apple cider vinegar, and salt into a high-speed mixer and process until a thick liquid sauce is formed. Leftover sauce can be kept in the refrigerator.
Step 3
Serve the burger patties with fresh tomato slices, mashed avocado, baby spinach, spicy mustard, finely chopped red cabbage, fresh alfalfa sprouts and the homemade chilli sauce on a full grain bread roll. Add other ingredients of your choice to your burger and enjoy warm!