Festive Burger: Chickpea, Chestnut and Cranberry with Roasted Sprouts

Christmas Recipe: Chickpea, Chestnut and Cranberry Burgers with Roasted Sprouts

12 months ago
Festive Burgers: Chickpea Chestnut and Cranberry Burgers with Roasted Sprouts

We challenged @nourishing.amy to come up with the ultimate festive burger and boy did she deliver!

Packed with protein and naturally vegan, these Chickpea, Chestnut and Cranberry Burgers – created by food blogger @nourishing.amy – are full of Christmassy flavours. Top with homemade cranberry sauce and crispy roasted sprouts for a real festive feast. It’s not Christmas without some sprouts, right?

Fancy making these festive burgers yourselves, Bread Heads? Amy has given us the recipe so you can try these at home using our Baker Street Burger Buns, which you can pick up at selected Ocado and Nisa stores.

Share your creation with us on social, tagging @LoveBakerStreet on Instagram and Facebook.

Be sure to check out @nourishing.amy on Instagram for more delicious recipes.

Festive Burger Recipe

Serves 6

Ingredients:

Burgers:

  • 1 tbsp olive oil
  • 1 white onion, small dice
  • 3 large garlic cloves, crushed
  • 200g mushrooms, chopped small
  • 2 sprigs fresh thyme, chopped
  • 1 sprig fresh rosemary, chopped
  • A pinch of nutmeg
  • Salt and pepper
  • 140g pre-roasted chestnuts, chopped
  • 1 tin drained chickpeas (240g drained weight)
  • 1 tbsp tamari soy sauce
  • 40g oat, spelt or plain flour

Roasted Sprouts:

  • 200g trimmed sprouts, halved
  • 1 red onion, in chunks
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Cranberry Sauce:

  • 300g fresh cranberries
  • 50g agave or maple syrup
  • 120ml orange juice
  • A pinch of nutmeg

Everything else:

  • 6 x Baker Street Burger Buns
  • Vegan cream cheese/mayonnaise
  • Roasted parsnips

Method:

1. Prepare the cranberry sauce in advance: add all the ingredients to a large saucepan, bring to the boil and simmer over a medium-high heat with a lid on for 15-20 minutes until thickened, stirring occasionally. Allow to cool in a bowl and store in a sealed container in the fridge.

2. Heat 1 tbsp olive oil in a large frying pan and add the onion and garlic. Fry for 5 minutes, add in the mushrooms, fresh thyme, rosemary, nutmeg, some salt and pepper for fry for 5-10 minutes until the mushrooms are tender.

3. Add the chestnuts, chickpeas and tamari soy sauce to the pan and fry for 2 minutes. Pour into a food blender with the flour and pulse to make a chunky mix. Transfer to a bowl, cover and chill in the fridge for 30 minutes.

4. Meanwhile, preheat the oven to 160Fan/180*C and add the sprouts and onion to a parchment lined baking tray. Toss with the olive oil, balsamic and syrup and season with salt and pepper. Roast for 30 minutes, turning over halfway through.

5. Shape the burger mix into 6 rounded patties, place onto a lined tray and bake for 20 minutes, flipping over halfway through.

6. To prepare the burgers, spread each half of the burger buns with vegan cream cheese or mayonnaise, top with some cranberry sauce, a Christmas burger and some roasted sprouts. Serve with roasted parsnips.