If you follow me on Instagram, you'll have noticed that I enjoy a good burger. They're my biggest weakness. I can be on the biggest health kick ever, but I crumble like a cheap Christmas card the second someone mentions burger and fries . Despite being president of the burger fan club, I hardly ever make them at home, and I certainly never even attempted to make a veggie burger. I always thought it was best left to the professionals, I was wrong. These chickpea chili burgers are some of the best veggie burgers I've ever had. Kinda like a cross between falafel and a burger, you can style them up however you like. Smothered in mayo and ketchup or maybe slathered in houmous and tzatziki. You can't go wrong!
So, why not celebrate national burger day by whipping up a batch of these delicious chickpea chili burgers? Even the most hardened carnivore won't miss the meat.
I simply can't wait to start experimenting with different combinations. What's your favourite burger? I'm always looking for inspiration.
Chickpea Chili Burgers
Ingredients:
- 400g tin of chickpeas, drained
- 1tsp ground cumin
- 1tsp hot paprika
- 1 red chili, seeds removed and finely chopped
- 1 small bunch coriander, chopped
- 1 large, free range egg
- 80g fresh breadcrumbs
- 1/2 red onion, finely diced
- salt and pepper
- 4 brioche buns, toasted
- 1 tomato sliced
- 1 little gem lettuce
- 4tbsp houmous
- 4tbsp red coleslaw
- 4 slices of cheese
- Drizzle of chili sauce
- Place the chickpeas, cumin, paprika, chili, half the coriander, the egg and some seasoning into the bowl of a food processor and whizz up to a chunky paste. Scrape into a bowl and mix in the breadcrumbs and the diced onions. Form into four burger patties and chill in the fridge for 30 minutes.
- Heat the oil in a frying pan until hot then turn the heat down to medium low. Fry the burgers for 5 minutes on each side. To serve, slather a tbsp of houmous on the bottom bun, top with a leaf of lettuce followed by the burger, slice of cheese, tbsp of coleslaw and a drizzle of chili sauce. Sprinkle with the left over coriander and sandwich with the top bun.
