Chickpea and Coriander Burger with Barbecue Sauce Recipe
Savor these flavorful vegetarian coriander and chickpea burgers, made from grated carrot, chickpeas, and red onion, and seasoned with garlic, smoked paprika, cumin, and fresh coriander. The spiced chickpea patty is served in a seeded roll with fresh tomato slices and a drizzle of homemade barbecue sauce.
Ingredients
Sauce
- black pepper (to taste)
- 0.5 tsp chilli powder
- 0.5 tsp mustard
- 1 whole onions
- salt (to taste)
- 0.5 cube stock cube veg
- 25 grams brown sugar
- 180 ml water
- 2 tbsp white wine vinegar
- 2 tsp worcester sauce
- 1 cloves garlic
- 2 tbsp tomato puree
- 0.5 tbsp olive oil
Chips
- 1 tsp black pepper
- 0.5 tsp garlic salt
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 3 whole sweet potato
Burger
- 2 whole carrots
- 1 whole egg
- 6 sprig fresh coriander
- 3 cloves garlic
- 75 grams gram flour
- 1 tsp ground cumin
- 10 grams lettuce
- 1 whole red onions
- 2 rolls seeded rolls
- 1 tsp smoked paprika
- 1 tin tinned chickpeas
- 1 whole tomatoes
- salt (to taste)
- 1 tbsp olive oil
Instructions
- peel and chop the garlic, peel and chop the onion(s) finely, add the oil to the pan, Add the onions to a pan, cook for a minute or two, add the garlic to the pan
- Add the chilli powder to the sauce, cook for a minute or two, remove from the heat, set the oven to 180C 350F or gas mark 5
- boil the water and add to the stock cube, add the stock to the sauce
- add the Worcester sauce, tomato puree, vinegar, mustard, and sugar to the sauce, season with salt and pepper, cook until the sauce thickens (about 10 mins), set a side
- peel sweet potatoes , cut into chips, combine the paprika, garlic salt and black pepper in a bowl, add the chips and oil to the bowl of spices toss the chips ensuring each chip is fully coated with the mixture place the chips on a baking tray, place in the oven, cook for 20 mins
- peel and finely chop the red onion, heat half the oil in the frying pan, Add the onions to the frying pan and cook until soft, peel and crush the garlic using the garlic crusher or chop finely, add the garlic to the frying pan
- add the cumin and smoked paprika, fry for approx 1 minute to bring out the flavour of the spices, set a side
- peel and grate the carrots, wash and finely chop the fresh coriander, drain the chickpeas and wash
- place the chickpeas into the food processor, add the egg and salt, add the red onion mixture, blend together in the food processor
- empty the contents of the food processor into a large bowl, add the grated carrot, gram flour and coriander, mix and leave for five minutes
- take a large spoonful of the mixture and with damp hands shape the mixture into burgers, heat the remaining oil in the frying pan, add the burgers, fry till golden brown, flip a couple of times to ensure an even colour
- remove sweet potato chips from the oven
- cut the seeded bun in half, place a lettuce leaf on each bun, add a burger, add a couple of slices of tomato, top with barbecue sauce
- serve with the sweet potato chips
- if cooking extra for the freezer place remaining sauce into a freezer proof container leave to cool for 1 -2 hrs then place in the freezer
- if cooking extra for the freezer, cover a baking tray with cling film, add the burgers, cover with cling film, place in the freezer, leave for 24 hours, Remove the burgers from the freezer and store in a plastic bag
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