Here you go.
Coriander and Chickpea Burgers
These fantastic burgers will have you forgetting all about meat. The chickpea patties are generously spiced and served burger-style with mint and chilli yoghurt, avocado and freshly grated carrot. If you prefer your burgers spicier, serve with chilli sauce. Healthy, fresh and vibrant, what more could you ask for?
Serves 2
2 tbsp vegetable oil
½ tsp cumin seeds
½ onion, finely chopped
1 garlic clove, grated
2cm piece of fresh ginger, peeled and grated
400g tin chickpeas, drained and rinsed
1 tsp ground coriander
1 tsp garam masala
1 slice of multigrain bread
2 tbsp roughly chopped coriander
Salt and freshly ground pepper
Mint and chilli yoghurt
2 tbsp Greek yoghurt
2 tbsp good-quality mayonnaise
1 tbsp chilli sauce
½ tsp sugar
1 tbsp finely chopped mint
To assemble
1 large carrot, grated
A handful of coriander leaves, finely chopped
Juice of 1 lime
½ ripe avocado
2 burger buns or ciabatta rolls
Chilli sauce (optional)
1 Heat half the oil in a small frying pan. When it is hot, add the cumin seeds and let them sizzle for a few seconds before adding the onion. Sauté for 3–4 minutes or until the onion is softened. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the chickpeas and spices and cook for another 2 minutes. Take the pan off the heat and leave to cool slightly.
2 Tear the bread into pieces, put into a small food processor and blitz to crumbs. Tip out onto a plate and set aside.
3 Transfer the chickpea mixture to the food processor, add the chopped coriander and pulse a few times to break up the chickpeas; they should retain some texture. Tip the mixture into a bowl, add the breadcrumbs and season with salt and pepper. Mix well, using your hands.
4 Divide the mixture in two and shape each portion into a large burger patty. Place them on a plate in the fridge for 20 minutes to firm up.
5 For the mint and chilli yoghurt, mix all the ingredients together in a small bowl; set aside.
6 In another bowl, toss the grated carrot, chopped coriander and lime juice together. Peel and slice the avocado.
7 Heat a large non-stick frying pan over a medium-high heat and add the remaining 1 tbsp oil. Place the chickpea patties in the pan and cook for 3–4 minutes on each side. Remove and drain on a plate lined with kitchen paper.
8 To assemble, split and toast the burger buns or rolls. Spoon half of the mint yoghurt onto the bottom halves. Add a chickpea burger to each and top with the carrot and avocado slices. Spoon the remaining mint and chilli yoghurt on top and drizzle with chilli sauce if you fancy. Sandwich together with the burger lids and tuck in.