CHICKPEA VEGGIE BURGER RECIPES
CHICKPEA BURGER RECIPES | BBC GOOD FOOD
Whip up a simple storecupboard meal with our best ever chickpea burger recipes. These easy, summery recipes are perfect for a family midweek meal.
Provided by Good Food team
Number Of Ingredients 1
HOMEMADE VEGGIE BURGERS | JAMIE OLIVER BURGER RECIPES
Packed with flavour, these vegan corn burgers are healthy and seriously satisfying.
Total Time 30 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
Nutrition Facts : Calories 417 calories, FatContent 7.1 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 18.1 g protein, CarbohydrateContent 74.6 g carbohydrate, SugarContent 6.1 g sugar, SodiumContent 1.3 g salt, FiberContent 11.7 g fibre
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These tasty chickpea burgers are easy to make and brilliant for a healthy family dinner. The burgers are freezer friendly so perfect for making ahead. They're also vegan if you serve with dairy-free yoghurt, coconut would work particularly well.
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Each burger provides 423 kcal, 14g protein, 64g carbohydrate (of which 6g sugars), 13g fat (of which 1.5g saturates), 5g fibre and 2.1g salt.
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