Veggie Chickpea Burger Recipe
Time: 30 mins
Serves: 4
Calories: 344
Protein: 12 g per burger + 7 g per bun
Ingredients
1 400g tin chickpeas, drained
1 400g tin sweetcorn, drained
1 egg
handful parsley, chopped
½ tsp paprika
½ tsp cumin
½ tsp dried parsley
1 lemon
3 tbsp plain flour, plus extra for dusting
olive oil
handful rocket
half red onion, sliced
2 large tomatoes
sauce of choice
4 wholemeal or seeded burger buns
Method
In a blender, combine the chickpeas, sweetcorn, flour, egg, half the fresh parsley, cumin, paprika, dried parsley, and salt and pepper. Grate in the zest of lemon and then add the juice. Mix until well combined but still chunky.
On a floured surface, divide the mixture into 4 equal-sized balls, and form them into patties, about 2cm thick. Allow them to firm in the fridge for 30 mins.
Heat oil in a large frying pan over medium heat. Add the burgers and cook for 5 mins, until golden. Turn and cook for 5 more mins.
Meanwhile, slice red onion and tomatoes.
Slice the buns and brush flat side with oil. Place oiled side in frying pan for 2-3 mins until lightly browned.
Layer the burger in the bun with red onion, tomatoes, rocket, remaining fresh parsley, and sauce of choice.
ENJOY!
Written by Kim Graves
Kim Graves is a nutrition advisor, writer, and editor. Having spent a decade working in publishing, Kim is using those skills to share her love of food and wellness. She just published a book called Plant Powered Protein, to help raise money for Aspire. In July, she'll be swimming the English Channel a part of a relay team and her book is helping raise towards her fundraising goal.
Kim is also a keen triathlete and weightlifter, constantly finding new physical activities to try. She is also founder of forcemujer.co.uk, a place to celebrate women and their achievements. You can follow her personal attempts to mother a crazy toddler and adorable kitten and sometimes read a book or two on Instagram at @kim_grs.
