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Chickpea burgers
Chickpea burgers
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Golden chickpea patty topped with creamy tahini-yogurt dressing - the ultimate veggie burger.
Ingredients:
  • 2 large (about 500g) potatoes (like Desiree)
  • 500g (3 cups) cooked chickpeas or canned chickpeas, drained
  • 1 egg, lightly whisked
  • 10-12 green shallots, finely sliced
  • 1 /125.00 ml fresh mint leaves
  • 60mls (1/4 cup) fresh lemon juice
  • 40g (3/4 cup) wholemeal breadcrumbs
  • Ground black pepper, to taste
  • 48.00 gm tahini
  • 140g (1/2 cup) natural low-fat yoghurt
  • 6 hamburger buns, to serve
  • Lettuce leaves of your choice, to serve
  • 2 medium ripe tomatoes, sliced, to serve
Instructions:
  • In a saucepan, simmer whole, unpeeled potatoes in enough water to cover until tender, about 25-30 minutes. Drain, let them cool slightly, then peel and mash using a potato masher or fork.
  • In a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl. Combine with mashed potato, egg, green shallots, mint, 2 tablespoons lemon juice, breadcrumbs, and pepper. Use your hands to mix well and shape into 6 patties.
  • In a large non-stick frying pan over medium heat, sizzle the patties in olive oil until they turn golden and are heated through, about 10 minutes per side.
  • 1. Preheat the grill on high while you mix tahini, yogurt, and the rest of the lemon juice. 2. Toast the buns under the grill until they're split. 3. Arrange the lettuce, tomatoes, and patties on the bun bases, then add a generous spoonful of the tahini mixture. 4. Place the bun tops on top and serve right away.

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