I first shared these Carrot, Coriander and Chickpea Burgers back in October 2013. Jon and I had moved in to our flat just a few weeks earlier and were enjoying having our own kitchen and being able to cook and eat whatever we wanted! I’ll be honest, three years later and the novelty still hasn’t worn off!
Jon, being a vegetarian, was particularly excited that I was now cooking for him. Bless him, he’s not the best cook and his parents were very much “meat and two veg” people, so he was very appreciative of my vegetarian experiments in the kitchen.
Now Jon isn’t just a vegetarian, he’s got a couple of allergies that make life a bit more difficult. One of which is his allergy to sweetcorn! It’s particularly difficult considering that most vegetarian burger recipes involve the vegetable. He’d asked me to come up with a big, juicy, vegetarian burger that didn’t involved sweetcorn and so the Carrot, Coriander and Chickpea Burger was born.
To be honest they started as a bit of a fridge raid. We had carrot, fresh coriander and onion left over from another meal and we always seem to have a tin (or two) of chickpeas lurking in the back of the cupboard. A bit of seasoning, some breadcrumbs and a whizz around the food processor and you’ve got yourself a burger!
Carrot, Coriander and Chickpea Burgers are sweet and spicy all at the same time. We choose to serve ours with a good helping of lettuce, slices of beef tomato and a little garlic mayonnaise but feel free to add your own favourite condiments. I also love to top it off with a big helping of cabbage or coleslaw!
- 3 carrots
- ½ a large white onion
- 1 (400g) can of chickpeas
- 1 tsp ground cumin
- 1 handful fresh coriander
- Juice of 1 lemon
- 4 slices wholemeal bread (1 cup breadcrumbs)
- Buns and salad to serve
- Prepare your baking sheet with grease proof paper and place to one side.
- [Skip this step if using store bought breadcrumbs] Using either your hands or a food processor on the pulse setting, turn the 4 slices of bread into bread crumbs.
- Place half on a plate and put the other half in a large mixing bowl.
- Next grate the carrot and onion and place in a food blender along with the drained chickpeas, cumin, coriander and lemon juice.
- Pulse until a thick paste begins to form. (You can make them as smooth or chunky as you like).
- Cover a plate in a layer of breadcrumbs and, using your hands, shape the paste into 8 burger patties then coat in the breadcrumbs before placing on to the baking sheet.
- Chill the burgers for ten minutes whilst pre-heating the oven to gas mark 5 (or 180C).
- Once the burgers have firmed up in the fridge, cook in the centre of your oven for 10-15 minutes on each side: or until the breadcrumbs have crisped up and the burgers and piping hot all the way through.
- Serve on in a buns with salad and your favourite condiments.
You’ll notice that in the recipe I suggest using a food processor to get the mixture into a paste. If you find yourself without a food processor to hand you can also mash the chickpeas using a potato masher and a bit of brute force. Grate your onion and carrot as finely as possible and combine with the spices as before. You might find you need more liquid (an egg can work well here) or perhaps some breadcrumbs to help hold it all together. Play around and you too can have great tasting veggie burgers.
A burger isn’t a burger unless its wedged between two halves of a burger bun. Of course you can always buy your baps but check out this recipe for Sesame Seed Topped Brioche Burger Buns! They’ll take your burger night to the next level! Get the recipe here.
Don’t they look fab?!
Pin it for later!
If you like this recipe, make sure you save it to your Pinterest for later! Just pin the picture below.