Chickpea & Coriander Burgers
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Sometimes the simplest meals are the most satisfying. These chickpea and coriander burgers are light, heart-healthy, and packed with plant-based protein. They’re quick to make, easy on the wallet, and a refreshing change from the usual beef patty—perfect for a meatless night that still feels hearty.
Ingredients (makes 4 burgers):
Image source: BBC Good Food
Ingredients (makes 4 burgers):
- 1 can (15 oz) chickpeas, drained
- Zest of 1 lemon, plus juice of ½ lemon
- 1 teaspoon ground cumin
- 1 small bunch fresh coriander (cilantro), chopped
- 1 large egg
- 1 cup fresh breadcrumbs, divided
- 1 medium red onion (½ diced, ½ thinly sliced)
- 1 tablespoon olive oil
- 4 small whole-wheat buns
- 1 large tomato, sliced
- ½ cucumber, thinly sliced
- Chili sauce, to taste
- In a food processor, combine chickpeas, lemon zest and juice, cumin, half the coriander, the egg, and a pinch of salt and pepper. Blend until mostly smooth. Transfer to a bowl and stir in ¾ cup of the breadcrumbs and the diced onion. Shape mixture into 4 patties. Coat patties lightly with the remaining breadcrumbs. Chill in the refrigerator for at least 10 minutes to help them firm up.
- Heat olive oil in a skillet over medium heat. Cook the burgers for about 4 minutes per side, until golden brown and heated through.
- To serve, split each bun and layer with tomato slices, a burger patty, sliced red onion, cucumber, a drizzle of chili sauce, and the rest of the coriander.
