I’m normally not very good at making things in burger shapes. Things tend to fall apart. Not in a metaphorical, head-in-hands, weeping on the kitchen floor way, but literally – I can’t make them stay together in the pan. If they have onion in I never chop it finely enough and anything that is more of a paste ends up just a mess. Definitely more of a hash than a burger. You can imagine then how excited I was to try out these spicy chickpea burgers.
*voice drips with sarcasm, eyes rolling dramatically*
Actually though, these spciy chickpea burgers were pretty good! They were dead easy to make, I held myself and the burgers together, and they were absolutely delicious. The lovely bright, fresh ingredients make for super Instagram pictures too, which is basically what I look for in just about any activity.
So, pinnies on, blenders loaded, here we go…
Spicy chickpea burgers – Ingredients
- 75g of bread, torn on in breadcrumbs
- 2 x 400g cans of chickpeas, drained
- 4 tbsp TOTAL Greek yoghurt
- 15g bunch of basil
- 3 tbsp sundried tomato paste
- 2 cloves of garlic, crushed
- Pinch of chilli flakes
Spicy chickpea burgers – Method
First you need to make your bread into crumbs. I decided I wanted to make the recipe as simple as possible and do it all in one bowl with my little hand blender. Be warned that making bread crumbs this way is a little bit messy. It worked fine though, and I just brushed all the crumbs from my jumper and face back into the bowl at the end.
You then simply chuck all of the ingredients into the bowl. I left out the garlic – garlic doesn’t seem to like me and makes me smell like a dog’s mouth for about three days – but it definitely didn’t feel like the end result was lacking anything.
Then just blend it all up. You could do this in a food processor but my hand blender worked really well and meant I had far less washing up. Don’t forget to season well. Try and resist the urge just to spoon the mixture straight into your mouth as it really is very tasty. You are allowed to lick the bowl once you’re done.
Then the bit I am no good at – making the burgers. Form the mixture into patties – we made four big ones but I reckon it would stretch to six smaller burgers – and fry gently. This seemed to work best when I used plenty of oil and cooked them for a long time over a low heat – about 5-8 minutes on each side. You do have to be careful with the flipping, as the mixture stays quite squishy, but if I can do it then anyone can.
I served our spicy chickpea burgers in warm ciabatta rolls with just a blob of Greek yoghurt and some cucumber slices. If you wanted to add some sides it would go really well with a Greek salad. The burgers are pretty filling, so you wouldn’t need anything too heavy with them.
And there you go, it’s as easy as that! Meat loving Boyfriend and would-prefer-to-only-ever-eat-chocolate-chip-brioche-Belle both really enjoyed them and I would definitely make them again. Best of all, I had lots of yoghurt left over to use with other things. Greek yoghurt is one of my best things and so far this week I have had added a blob to my museli along with the splash of milk and used it with pesto filled ravioli as an alternative to oil, butter or cheese. Yum!
Disclosure: TOTAL Greek yoghurt very kindly sent me the ingredients I needed to make these burgers – Thank you TOTAL!