BBQ Sweetcorn and Chickpea Burgers

By zhanghengshuo

6 Person

30 Minutes

314 Calories

These veggie burgers are delicious, and you won't even notice that they are meat-free. Spiced chickpea patties combined with the sweetness of corn all finished off with a smoky tomato sauce.

Ingredients

Sauce

sugar
1/2 tsp. smoked paprika
2 garlic cloves, crushed
400 g tinned chopped tomatoes

Patties

70 g wild rocket
6 burger buns, lightly toasted
2 tbsp. olive oil
3 tbsp. plain flour, plus extra for dusting
1/2 tsp. mild chilli powder
1/2 tsp. cumin
1 bunch spring onions, chopped
50 g fresh wholemeal breadcrumbs
340 g sweetcorn, drained
400 g tinned chickpeas, drained

Method

01

In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chili, flour, and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.
02

Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika, and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.
03

Heat the oil in a frying pan and cook the burgers, in batches, over medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).
04

Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.
05

To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.

Related Tags

BBQ Sweetcorn and Chickpea Burgers

4.2

( By zhanghengshuo )

These veggie burgers are delicious, and you won't even notice that they are meat-free. Spiced chickpea patties combined with the sweetness of corn all finished off with a smoky tomato sauce.

01 Information

Grade easy
Serving 6 servings
Calorie 314 Kcal
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

Sauce

sugar

1/2 tsp. smoked paprika

2 garlic cloves, crushed

400 g tinned chopped tomatoes

Patties

70 g wild rocket

6 burger buns, lightly toasted

2 tbsp. olive oil

3 tbsp. plain flour, plus extra for dusting

1/2 tsp. mild chilli powder

1/2 tsp. cumin

1 bunch spring onions, chopped

50 g fresh wholemeal breadcrumbs

340 g sweetcorn, drained

400 g tinned chickpeas, drained

03 Method

Step 1

In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chili, flour, and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.

Step 2

Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika, and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.

Step 3

Heat the oil in a frying pan and cook the burgers, in batches, over medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).

Step 4

Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.

Step 5

To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.

04 Author