These scrumptious veggie burgers offer a delightful meatless option that pairs beautifully with Spier Seaward Shiraz. The wine’s perfumed aromas of mulberry and subtle pepper notes complement the spicy chickpea patties, while its smooth tannins balance the creamy chipotle mayo. Made with canned chickpeas, grated courgette, oats, red onion, and fresh coriander, these burgers are stacked with fresh lettuce, tomato, and avocado. The Shiraz’s concentrated fruit flavours enhance the overall taste experience, making this pairing perfect for brightening any meal. Recipe compliments of Spier Farm Wine.

Ingredients 

• 1 tin chickpeas, rinsed and drained
• 2 small/medium courgettes, roughly grated
• 250 ml (1 cup) regular oats
• ½ medium red onion, finely chopped
• 125 ml (½ cup) fresh coriander, finely chopped
• 30 ml (2 tablespoons) red wine vinegar
• 30 ml (2 tablespoons) plain smooth peanut butter
• 30 ml (2 tablespoons) extra virgin olive oil, plus more for frying
• 15 ml (1 tablespoon) chipotle sauce/marinade
• 2.5 ml (½ teaspoon) ground cumin
• Salt and pepper, to taste

For assembling:

• 250 ml (1 cup) mayonnaise
• 60 ml (¼ cup) chipotle sauce/marinade
• 6 large burger buns, halved, buttered and cut sides toasted
• A bunch of fresh lettuce leaves
• 2 large tomatoes, sliced
• ½ red onion, sliced finely
• 1-2 avocados, sliced
• A few gherkins, sliced

Method

Prepare the patties:

1. In the bowl of a food processor, pulse the chickpeas to a course, chunky pulp, then transfer to a mixing bowl.
2. Add the grated courgettes, oats, red onion and coriander.
3. Add the vinegar, peanut butter, oil, chipotle sauce, ground cumin, and a generous pinch of salt and pepper in a smaller mixing bowl. Stir until mixed.
4. Pour the liquid mixture over the chickpea mixture and stir with a spatula until well mixed.
5. Divide into 6 equal portions, then use your hands to shape into round flat discs and place on a baking tray lined with non-stick baking paper.
6. Cover and refrigerate until ready to cook.
7. To cook, heat a few tablespoons of olive oil in a non-stick pan, then fry the patties in batches until golden brown on each side, taking care when flipping them so they don’t break apart.
8. Remove from the heat, then assemble the burgers.

To assemble:

1. In a small mixing bowl, stir the mayonnaise and chipotle sauce together.
2. Spread a generous layer of chipotle mayo on the bottom halves of each toasted bun, then continue layering the lettuce, tomato, fried patties, red onion, and avocado.
3. Top with the top halves of the buns, then serve immediately with more chipotle mayo on the side.