Looking for a new burger recipe? Try this tasty vegetarian chickpea burger recipe – it’s ideal topped with a slice of warm halloumi.
- 1 x 410g tin chickpeas, drained and rinsed
- 3tbsp olive oil
- zest 1 lemon, plus juice ½ lemon
- 1 garlic clove, crushed
- 1tsp ground cumin
- ½tbsp tahini paste
- 2tbsp chopped chives
- 1tsp fresh red chilli, finely chopped
- 1 small free-range egg, beaten
- 1tbsp sesame seeds
- large handful coriander leaves, roughly chopped
- 20g breadcrumbs
- flour, to coat
- olive oil, for frying
- slices fried halloumi, flatbreads and crunchy salad, to serve
- Combine everything from the chickpeas to the breadcrumbs in a bowl and season well. Place half the mixture in a food processor and pulse until you have a smooth-ish purée. Add the rest of the mixture and pulse a little more. The texture should be rough and fairly lumpy, with a few chickpeas still whole.
- Flour your hands well. Divide the mixture into Ping-Pong-sized balls, coat lightly in flour and press down slightly to flatten the top and bottom. Chill in the fridge for 1 hour to firm up, or cover with clingfilm and leave in the fridge overnight. These mini burgers will also freeze for up to 1 month.
- When you’re ready to cook, heat a frying pan and add a drizzle of oil. Fry the mini burgers for 2 to 3 minutes on each side, turning once, until they’re dark golden and crisp on the outside. Serve immediately with halloumi, flatbreads and salad.
Passionate digital editor, social media manager and journalist. She gets excited about new trends in the digital industry and as a career-obsessed young woman, she is always ready to learn something new. To take a break from digital, she loves reading hard copy books and magazines. If she’s not working, you’ll find her in a yoga class or running a half marathon. And afterwards with a glass of champagne, of course.