Spicy chick pea burger!

veggie burg 2


  • 1 can chick peas
  • 3 Garlic cloves
  • Juice 1 lemon
  • 1 tsp Cumin (dry roasted in a pan)
  • 1 courgette
  • 1 Carrot
  • 1 Onion
  • 5 sun dried Tomatoes
  • 1 heaped tbsp. Garam Masala curry paste
  • 1 heaped tbsp.chunky Peanut butter
  • Couple of tbsp s. Breadcrumbs
  • Handful coriander (optional)
  • Half tsp Cayenne pepper

This burger is not only packed full of flavor but soo healthy too! Ultimately it should not only please the taste buds but make you feel better too! Listen to this song by Paolo Nutini, called “Better Man” while preparing this receipe. It’ll undoubtedly help you achieve the ultimate veggie burger :) 


Start off by making a chick pea paste; similar to Humus. If you use dried chick peas soak them in water overnight to re-hydrate them. Best is to get the canned chick peas, saves time and are equally as good! So whack the chick peas with a few tablespoons of the chick pea juice in a blender with the peeled garlic, lemon juice and cumin. Wizz the mix until its smooth and the cumin seeds are well combined. Now it’s important to taste. Is it lemony enough? No, add a splash more! I’m a big garlic fan, so at this point I may add another clove or two! Of course, season with salt, black pepper and also a sprinkle of cayenne pepper. If you have some Tabasco lying around add it for a little extra fire!

Finely dice the onion, slice the sun dried tomatoes and coarsely grate the courgette and carrot(I didn’t have them at the time). Add sunflower or rapseed oil to a heated frying pan and chuck in the onion. Sauté for 5 mins till the onion is soft and opaque, but not burnt! Then add the courgette and carrot and fry for a further 10 minutes until softened. Finally throw in the tomatoes and fry for a further 2 mins. Season and again taste, taste, taste!

Now pour the humus like mix into a bowl with the fried veggies. Add a dollop of the curry paste and the peanut butter. If the mixture is too runny add some breadcrumbs to make it stickier! If using, add the chopped coriander and again taste. Now shape into bad boy size patties, cover and chill in the fridge for 30 mins. This helps the burgers not to fall apart when frying. Whilst chilling, beat one egg in a bowl and in a separate dish add breadcrumbs with some seasoning. At this stage you can make some salad and sauces to fill your buns. For example, a crunchy grated carrot, red onion, chilly and coriander salad with a spicy mayo. I opted for a garlic mayo with fresh spring onions served in a fluffy white Turkish bread.

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