Entertaining

Vibrant chickpea burgers

Name: Chickpea burgers recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 brown onion, finely chopped; 4 garlic cloves, crushed; 1 large carrot, grated; 2 tsp ground cumin; 1 tsp garam masala; 1/4 tsp red chilli powder; 400g can chickpeas, drained and rinsed; 400g can black beans, drained and rinsed; 1 1/2 tbs tomato passata; 50g panko breadcrumbs; 6 brioche burger buns, halved, toasted; 1/2 iceberg lettuce, sliced; 2 large vine-ripened tomatoes, sliced; Indian mixed pickles, to serve; 1 bunch coriander, leaves and stalks roughly chopped; 1/2 bunch mint, leaves picked, roughly chopped; 1/4 cup (60ml) lemon juice; 2 garlic cloves, crushed; 1 cup (300g) mayonnaise; 1/4 cup (35g) pistachios, toasted

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by Anjum Anand

Writer

Feb 16, 2022

Keep your next dinner party fresh with Anjum Anand's vibrant chickpea burgers. They will leave your guests asking for more!

1/4 cup (60ml) extra virgin olive oil
1 brown onion, finely chopped
4 garlic cloves, crushed
1 large carrot, grated
2 tsp ground cumin
1 tsp garam masala
1/4 tsp red chilli powder
400g can chickpeas, drained and rinsed
400g can black beans, drained and rinsed
1 1/2 tbs tomato passata
50g panko breadcrumbs
6 brioche burger buns, halved, toasted
1/2 iceberg lettuce, sliced
2 large vine-ripened tomatoes, sliced
Indian mixed pickles, to serve

Vibrant herb mayo

1 bunch coriander, leaves and stalks roughly chopped
1/2 bunch mint, leaves picked, roughly chopped
1/4 cup (60ml) lemon juice
2 garlic cloves, crushed
1 cup (300g) mayonnaise
1/4 cup (35g) pistachios, toasted

Method

1.

Place 2 tbs oil in a large non-stick frypan over medium-high heat. Add onion and cook for 7-8 minutes until caramelised. Add garlic and cook for a further minute, then add the carrot, spices, chickpeas, black beans and passata. Season to taste.
2.

Cook, mashing with the back of the spoon, for 5-8 minutes until the mixture comes together and starts to hold its shape. Add 40g panko breadcrumbs and stir until mixture is well combined.
3.

Allow mixture to cool slightly, then shape into 6 even-sized burgers. Coat in the remaining 10g panko breadcrumbs. Set aside until ready to cook.
4.

Meanwhile, to make the vibrant herb mayo, place all ingredients in a small food processor and whiz until smooth. Season to taste and set aside.
5.

Place remaining 1 tbs oil in a clean large non-stick frypan over medium heat. Cook burgers in 2 batches for 3-4 minutes on each side until golden brown.
6.

To assemble, spread mayo on the cut sides of each bun and top with lettuce, tomato, chickpea patties and pickles.