These chickpea burgers are extremely easy to make, filling, high in fibre and low in fat! Everybody loves burgers, and these vegetarian burgers can be just as tasty as meat ones!
Lynne and I are huge fans of making our own healthy burgers!
These chickpea burgers are just one of the kinds we make.
Check out the burger recipe section regularly to see all the home-made burgers we make and enjoy. 🙂
These burgers are an ideal, low cost alternative to meat burgers.
They’re made from chickpeas, mushrooms and wholemeal breadcrumbs.
The dish provides you with 451 calories per chick pea burger, excluding the bun, and is certainly extremely filling.
Place the chick pea burgers in burger buns / rolls of your choice with sliced tomatoes.
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!
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Chickpea Burgers Recipe
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.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
These chickpea burgers are tasty extremely easy to make, filling, high in fibre and low in fat!
- Low fat cooking spray
- 2 medium onions finely chopped
- 2 garlic cloves , crushed
- 2 tbsp mild curry powder
- 250 g chestnut mushrooms finely chopped
- 1 lime , juice and finely grated zest
- Salt and pepper to season
- 1 x 410g can chickpeas drained and rinsed
- 75 g 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.
These burgers, once cooked are perfect for freezing.
They're easily re-heated in the oven from frozen.