Curried chickpea burger recipe
BBQ season is well and truly upon us. For a delicious meat-free option, look no further than this vegetarian chickpea burger recipe by Second Nature.
With an added kick of flavour from the curry powder, these burgers are sure to tempt vegetarians and meat-eaters alike. It’s also super easy to tweak the recipe to cater for vegan diets too. Simply omit the Cheddar cheese or swap for a vegan alternative.
Chickpeas are an excellent source of dietary fibre, helping to promote good gut health. They also have a low GI value, meaning they’re slowly digested and don’t cause a sharp spike in blood sugar levels. Download Liz’s guide, A Flatter, Happier Tum, for more information on supporting your gut health.
Serve your vegetarian chickpea burger recipe with a generous helping of salad and homemade coleslaw – Liz’s recipe for summer slaw is ideal. This one has the added gut-friendly benefit of a natural yoghurt dressing. Live yoghurt contains countless ‘friendly’ lactobacillus bacteria. This helps our digestive system run smoothly by aiding the breakdown of food, the absorption of nutrients and fighting against ‘unfriendly’ organisms helping to support the good bacteria living in our gut.
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- 400g tin chickpeas, rinsed and drained
- 2 cloves garlic
- 1 1/2 tbsp mild curry powder
- 1 tbsp crunchy peanut butter
- 1/2 lemon, juiced
- 1/2 tbsp extra virgin olive oil
- 2 slices Cheddar cheese or vegan cheese
- 2 wholegrain bread rolls (optional)
- 1 head of romaine lettuce
- 1/2 cucumber, sliced
- 1 tomato, sliced
- 2 tsp tahini
- 2 tsp olive oil
- 1/2 lemon, juiced
- Preheat the oven to 180°C/160°C fan.
- In a food processor or blender, add the chickpeas, whole garlic cloves, curry powder, peanut butter, and the juice from 1/2 the lemon. Season with salt and pepper and mix well.
- Lightly oil a non-stick ovenproof baking tray. Mould the chickpeas mixture with your hands into two large burgers.
- Lightly oil the top of the burgers and place in the oven for 25-30 minutes. Check the burgers around 15 minutes and gently flip to cook the other side.
- Once cooked, place the cheese on top of the burger patties and melt in the oven for 2-3 minutes.
- Cover the bun base evenly with tahini dressing, lettuce, cucumber, tomato and the patty on top.