Spicy Chickpea Burgers
Written by McDonald, T. | Date 6th of February 2023
What better way to start Feburgerary than with a chickpea burger? This is a great burger that is a bit like bubble and squeak if you know what that is. The crispy coating is delicious and has a soft, tasty centre with a spicy edge. This burger is particularly good if you are not into the texture of meat substitutes.
Add a little more flour if the mixture is too wet. The mixture is going to be a bit wet anyway, so add a little flour to the bottom before placing in the fridge, or it might stick too much to the plate or dish.
Whether you use a blender or a food processor, you will need to push the sides down when pulsing.
2 big burgers or 4 small.
About an hour in total. 10 minutes to make, 40 minutes in the fridge and 10 minute or so to cook.
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 tin of chickpeas 400g (drained weight 240g)
- 1/2 tsp of ginger
- 1/4 tsp of white pepper
- 1 tsp paprika
- 1 tsp chilli chopped
- 1 tsp of nutritional yeast with B12
- Salt and pepper to taste
- A few sprigs of fresh rosemary
- 1 tsp of baking powder
- 3 tbsp plain flour
- Fry the onions with the spices, ginger, and garlic. When complete, put to one side and allow cooling.
- Add the chickpeas, onion mixture and flour to a food processor. Pulse until it forms a lump.
- Remove from processor and divide into two equal parts on a suitable worktop or board, dusted lightly with flour.
- Make two burgers and place them in the fridge for 40 minutes. I used a dough scraper to help me shape it and scoop it up to place on the plate. This allows them to set.
|Two chickpea burgers after setting in the fridge.|
- Heat a little oil in a pan on a medium heat.
- Fry the burgers on each side for about 5 -6 minutes
- For a crispy coating, fry on a high heat for another minute on each side.
- Allow to cool for one minute and serve in a bun with some salad.
This was much better than I thought it would be. I will definitely have this again. Now I have made the recipe, I realised it was a little too wet and so I might use another tablespoon of flour or dry the chickpeas a lot more. Nonetheless, this was a fantastic dinner and was fine in the bun. This recipe reminded me of bubble and squeak. Although it was soft and would squidgy a bit, it did have a nice crispy coating and tasty centre and held together in the bun. You got to try this!