These chick pea burgers are extremely easy to make, filling, high in fibre and low in fat! Everybody loves burgers, and vegetarian burgers can be just as tasty as meat ones. You can make 4 large burgers with this recipe, or 6 slightly smaller ones. The choice is yours.
Lynne and I are huge fans of burgers. 🙂
But, we don’t go for those nasty fast food ones. No, we like to make our own healthy ones. You can be sure to find plenty of other healthy burgers, being added, like these chick pea burgers, by checking out the burger recipe section regularly.
These chick pea burgers are an ideal, low cost alternative to meat burgers too and I find that generally tins of chickpeas are much cheaper. The burgers, once cooked are great for freezing too and can easily be re-heated in your oven.
- Low fat cooking spray
- 2 medium onions finely chopped
- 2 garlic cloves, crushed
- 2 tbsp. mild curry powder
- 250g chestnut mushrooms finely chopped
- 1 lime, juice and finely grated zest
- Salt and pepper to season
- 1 x 410g can chickpeas drained and rinsed
- 75g wholemeal breadcrumbs
- 2 tbsp. chopped coriander
- 1 tbsp. olive oil
- Wholemeal burger buns / rolls of your choice
- Spray a large frying pan 5 times with the low fat cooking spray, sauté the onion and garlic until soft; adding drops of hot water should the mixture begin to stick.
- Add the curry powder and stir it in for 1 minute then add the mushrooms and lime juice and cook for about 5 minutes. Season to taste and set aside to cool.
- Mash up the chickpeas with a potato masher until broken up but still slightly chunky.
- Mix the chickpeas together with the cooled mushroom mixture and add the lime zest, breadcrumbs and chopped coriander.
- Shape the mixture into 4 or 6 burgers (depending on your burger roll size) and place them onto a lightly floured plate, cover with cling film and chill in the fridge for at least 1 hour. Longer is better (4 – 6 hours) as the flavours will marinate more.
- Once ready to cook, heat the olive oil in a large frying pan and cook burgers on each side until they are a golden colour.
Place the chick pea burgers in burger buns / rolls of your choice with sliced tomatoes. I like to serve my burger with a tasty side salad of iceberg lettuce, cucumber and tomato and a little tomato ketchup and lighter mayonnaise relish on the side.
The dish provides you with 451 calories per chick pea burger, excluding the bun, and is certainly extremely filling; hence I find there is no need for any chips or potatoes to go with it! However, my wife does love her chips, so if you’re looking for a suggestion for that, sweet potato chips go perfectly with this!