Bill Granger takes it back to basics (+recipes)

Bill Granger's fame in Australian restaurant circles has traversed the Tasman via his books and television appearances. The self-taught cook is popular for taking a real-life approach to meals and, in his latest book, Bill's Basics, he works his magic on 100 classic dishes from around the world. Drawing on his own food memories, Granger simplifies techniques, minimises fussy ingredient lists and gives the dishes a modern twist in tune with our busy lives. Recipes include Thai beef salad, lamb tagine, coq au vin and chocolate brownies - dishes every home cook likes to have in their repertoire.

Chickpea burgers

Even the most committed carnivore and "proper burger" aficionado can sometimes get a craving for a veggie burger - I speak from experience. This one has a lovely falafel-like texture: crunchy outside but nutty and wholesome within. This is real weekend fare that brings back memories of wandering around open-air markets or sitting on blankets at music festivals. I still love the burgers, but my wife has given away my poncho.

Ingredients

800g tinned chickpeas, drained; or 800g soaked and cooked chickpeas
3 eggs 1 tsp sea salt
Ground black pepper
A handful of chopped coriander
A handful of chopped flat-leaf parsley
3 spring onions, finely chopped
2 tsp lemon zest
1 red chilli, finely chopped
120g wholemeal breadcrumbs
3 Tbs extra virgin olive oil

To serve
6 wholemeal buns
Labna or Greek yoghurt
Lettuce leaves
Flat-leaf parsley
Finely sliced red onion
Tomato slices
Chilli sauce

1. Put the chickpeas, eggs, salt and ground black pepper in a food processor and blitz until nearly smooth. Transfer to a large bowl and add the coriander, parsley, spring onion, lemon zest, chilli and breadcrumbs.

2. Stir together and leave for five to 10 minutes. Moisten your hands with water and shape the mixture into six patties.

3. Heat the oil in a large frying pan over medium to high heat. Cook the burgers in batches for three to four minutes on each side until browned.

4. Serve the burgers in buns spread with labna or yoghurt, with lettuce, parsley, red onion, tomato and some chilli sauce.

* Bill's Basics, by Bill Granger, HarperCollins Publishing, RRP $60 hardback. Available from Cook the Books, 81 Ponsonby Rd, Ponsonby, ph (09) 360 6513, cookthebooks.co.nz.