Gluten-free veggie burger made from broccoli stalks with the addition of chickpea flour and a little red onion, then oven-cooked. Perfect for both those who are gluten intolerant and anyone who wishes to try out something somewhat different. Furthermore, since it is egg-less, chickpea flour is also a good replacement as a binder.
Serves 4, Preparation 20 mins, Cooking approx. 30 mins
- Broccoli Stalks, 2
- Half red onion
- Chickpea Flour, about 2 tablespoons
- Corn Flour or Buckwheat Flour, to taste
- EVOO – Extra Virgin Olive Oil, 1 tablespoon
- Salt and black pepper, to taste
Dice the red onion.
Peel and chop broccoli stems and leaves.
Boil broccoli stalks chunks in salted water until soft. Without throwing away their cooking water, take them out with a slotted spoon and pass them quickly under cold running water, throw them into a blender together with the diced onion, 2 tablespoons of extra virgin olive oil, a pinch of salt and black pepper, a little cooking water and start blending. If the mix is too thick, add some more cooking water.
Transfer the mixture into a bowl, add the chickpea flour and stir. If it has already thickened sufficiently, leave it like this, otherwise add the corn or buckwheat flour and stir again. Add more salt and pepper if necessary.
Preheat the oven to 180 C / 350 F / Gas 4.
Shape the burgers with your hands, toss them in corn or buckwheat flour and place them on a baking tray lined with baking paper. Pour a drop of oil over each burger and bake in a preheated static oven for about 20 minutes.