This recipe is from Vegan BBQ, published by Grub Street – a book that shows you don’t need meat to produce great grilled gastronomy.

Makes 4 burgers 

Barbecuing time 10 minutes 

Preparation time 30 minutes

INGREDIENTS:

For the patties

• 100g quinoa

• 1 tbsp chia seeds
• 1 red onion
• 4 tbsp olive oil
• 4 chestnut mushrooms
• ½ tsp salt
• 250g cooked chickpeas
• 1 tbsp soy sauce
• 1 tbsp cider vinegar
• 1 tbsp maple syrup
• 40g oatmeal
• 2 cloves garlic
• ½ tsp allspice
• ½ tsp ground cinnamon

For the burger sauce

• 1 shallot
• 3 tbsp bread and butter pickles 
• 4 tbsp vegan yoghurt
• 2 tbsp ketchup
• 2 tsp agave syrup
• 1 pinch salt

Extras

• 4 burger buns 
• 4 handfuls salad leaves
• 60 g red cabbage

METHOD

1. Prepare the quinoa according to the instructions on the packet. Then leave to cool.

2. Grind the chia seeds, mix with 4 tablespoons water and set aside.

3. Finely slice the onion. Put 1 tablespoon olive oil into a hot frying pan and fry the onion over a medium heat for 7 minutes. Dice the mushrooms and gently stir into the onion. Season with salt and cook for another 5 minutes on a low heat.

4. Coarsely chop the chickpeas in a food processor with the soy sauce, vinegar and maple syrup.

5. Finely grind the oatmeal in a blender and transfer to a large mixing bowl. Add the crushed garlic, quinoa, chia seeds, fried onions, chickpea paste and spices, and knead well by hand. Season with salt. Rest for 10 minutes, knead again and shape the mixture into four patties.

6. For the sauce, finely chop the shallot and pickles, and mix with the other ingredients.

7. Brush the patties with the remaining olive oil and cook over direct heat for 4–5 minutes each side.

8. Cut the burger buns open and warm them on their cut side over direct heat for 1 minute. Cover the bottom half with salad leaves, one patty and finely chopped cabbage. Top with sauce and cover with the other half of the bun.