Carrot, Coriander and Chickpea Burgers

These carrot and coriander chickpea burgers are a great alternative to bland bean burgers. Get the recipe below.

Vegetarian burger recipes

Whether you're vegetarian, vegan or just trying to reduce the amount of meat that you eat, veggie burgers are a popular dinner. Vegetable and bean based burgers are common though in my opinion can be a little bland. They also usually include sweetcorn...

My husband happens to be allergic to sweetcorn and so most bean burgers on the market are off limits for him. I wanted to come up with a big, juicy, vegetarian burger that didn't involved sweetcorn and so the Carrot, Coriander and Chickpea Burger was born.

As with most of my recipes this started off as a fridge raid which has then been refined over time.

We had carrot, fresh coriander and onion left over from ither meals 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!

How to make these Carrot, Coriander and Chickpea Burgers

The first thing you need to do when making these burgers is to prepare your baking sheet by rubbing it with a little oil. These burgers are baked and the oil will help to stop them from sticking while they bake in the oven.

The recipe begins with breadcrumbs. Whether you're using a food processor or your hands to break down sliced bread into crumbs, or if you're using store bought breadcrumbs, half need to go on to a plate and the other half into your mixing bowl.

Next it's time to grate the carrot and onion so they are nice and fine then put them in a blender with the chickpeas and egg.

Pulse the veggies and chickpeas until a thick, chunky paste forms.

Add this chunk paste to the breadcrumbs along with the coriander (finely chopped), cumin and lemon juice. then mix together. I like to get stuck in and use my hands for this part!

To make the burger patty shape, roll four balls, place these on to the baking sheet then press down with the flat of your hand.

Place the burgers on to the plate with the other half of the breadcrumbs and turn them over until they are completely coated. Put them back on to the baking sheet before chilling in the fridge to firm them up.

While they are chilling, pre-heat your oven.

When they are ready, cook for 20 minutes, flipping half way through. Make sure they are golden brown and piping hot all the way through before taking them out of the oven.

These 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!

Using the right tools

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.

The Recipe

Carrot, Coriander and Chickpea Burgers

Emma

These carrot, coriander and chickpea burgers are a fantastic alternative to the store bought vegetarian burgers. 

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine British

Servings 4 burgers

Calories 363.53 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 240 grams chickpeas drained weight
• 3 carrots
• ½ large white onion
• 1 teaspoon ground cumin
• 1 handful coriander fresh, including stalks
• 1 lemon juice only
• 1 cup breadcrumbs or 4 slices of wholemeal bread
• 4 burger buns
• salad to serve

Instructions

 

• Prepare your working area by rubbing a little oil on a baking sheet and place to one side.
• Next using either your hands or a food processor, turn the 4 slices of bread into bread crumbs / alternatively use store bought breadcrumbs.
• Place half of the breadcrumbs 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 and the egg.
• Pulse until a thick, chunky paste begins to form.
• Transfer the paste into the bowl of breadcrumbs.
• Chop the coriander finely and add to the bowl along with the cumin and lemon juice.
• Give the mixture a good stir until it is fully combined.
• Divider the mixture into four (or more if you want smaller burgers) and roll into balls.
• Next flatten the balls to make burgers or ‘patties.’
• Using the plate of breadcrumbs, dust the patties so that they are coated in breadcrumbs. Place straight on to the baking sheet and repeat for each burger.
• Chill the burgers for ten minutes whilst pre-heating the oven to gas mark 5.
• Once the burgers have firmed up in the fridge, cook in the centre of your oven at gas mark 5 (or 180C) for ten minutes on each side: or until the breadcrumbs have crisped up and the burgers and piping hot all the way through.
• Serve on the wholemeal buns with salad and your favourite condiments.

Nutrition

Calories: 363.53kcalCarbohydrates: 66.69gProtein: 14.34gFat: 5.09gSaturated Fat: 0.92gSodium: 452.23mgPotassium: 520.41mgFiber: 9.19gSugar: 10.97gVitamin A: 7749.07IUVitamin C: 20.1mgCalcium: 191.77mgIron: 5.69mg

Keyword burger, carrot, chickpeas, coriander, vegetarian

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Serving suggestions

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?