Mediterranean Chickpea Burger Recipe
Do you love making homemade burgers? It’s so nice to know what you are putting in your food and it’s a great way to make a ‘healthier’ version of your favourite takeaway.
The lemon-caper yoghurt in this recipe takes it to the next level - you need to try it! Chickpeas are also a great source of protein so if you want some more recipe ideas, try my pumpkin and chickpea fritter recipe.
Mediterranean Chickpea Burger
Prep time: 15 mins + 30 mins refrigeration time
Cook time: 30 mins
Total time: 45 mins + 30 mins refrigeration time
Dietary Preferences: Vegetarian
- 200g tinned chickpeas, drained and rinsed
- 10g fresh flat-leaf parsley, roughly chopped
- 1 small handful baby spinach leaves
- pinch of ground cumin
- pinch of ground paprika
- 1 garlic clove, crushed
- sea salt and ground black pepper, to taste
- 1 large egg, lightly whisked
- 15g semi-dried tomatoes, finely chopped
- zest and juice of ½ lemon
- 20g Panko breadcrumbs
- 2 tsp cornflour
- 2 wholemeal bread rolls
- 1 medium tomato, sliced
- ½ medium cucumber, sliced
- ½ small red onion, thinly sliced
- 1 small handful lettuce leaves
- 100g low-fat plain yoghurt
- 1 tsp lemon juice
- ½ tsp lemon zest
- 2 tsp capers, rinsed and finely chopped
- 2 tsp parsley, finely chopped
1. Place the chickpeas, parsley, spinach, cumin, paprika, garlic, salt and pepper in a food processor and pulse until coarsely chopped and the mixture comes together. Transfer the mixture to a mixing bowl.
2. Add the egg, semi-dried tomatoes, lemon juice, lemon zest, breadcrumbs and cornflour and mix until well-combined. If the mixture is too wet, add a teaspoon of cornflour at a time until the mixture is firm enough to handle.
3. Shape the chickpea mixture into 2 even patties. Place on a plate and cover with plastic film and refrigerate for 30 minutes.
4. Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
5. Place the patties on the lined baking tray and spray lightly with oil spray. Bake for 15 minutes, then turn carefully and cook for a further 15 minute. Remove from the oven and set aside to rest for 5 minutes.
6. To make the lemon-caper yoghurt, whisk the yoghurt, lemon juice, lemon zest, capers and parsley together in a small bowl. If the sauce is a too thick add a little water at a time until the desired consistency is reached.
7. To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven grill. On one half of each roll, layer the lettuce, patty, tomato, cucumber and onion. Drizzle over the lemon caper yoghurt and top with the other half of the bread roll. Enjoy!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.