A succulent spicy veggie burger full of rainbow colours.

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 6 tbsp olive oil
 1 onion, finely chopped
 1 garlic clove, minced
 1 sweet potato, grated
 1 courgette, grated
 2 tsp jamaican jerk mix
 1 tsp cumin and coriander powder (dhanya jeeru)
 1 tsp salt, or add to taste
 1 tsp pepper, or add to taste
 400 chickpea tin drained and rinsed
 3 tbsp breadcrumbs
 4 buns/bagels
 ½ cup lettuce
 1 cup baby spinach leaves
 1 medium tomato / handful of plum tomatoes, sliced
 Sauce (we used Nando's medium)

1

Add 4 tbsp of oil to a large non-stick frying pan and cook onions over medium heat for 5 minutes until soft. Then add garlic and cook for 1 minute.

2

Add sweet potato, courgettes, spices and seasoning. Stir and cook vegetables for 5 minutes until soft and remove from heat.

3

Place chickpeas in a food processor and blend until smooth. Add vegetables and pulse until combined.

4

Place mixture in a large bowl, add breadcrumbs and fold through. Form 4 patties by hand using fingers to shape, around an inch in thickness. Refrigerate to firm them up for 15 minutes.

5

Wipe the frying pan clean with a kitchen towel and add 2 tbsp of oil to cook patties on medium-high heat. Cook patties for 4 minutes on each side until golden.

6

Assemble buns/bagels by cutting them in half and spreading sauce. Arrange lettuce and spinach on buns and place patty on top. Top with tomatoes and more lettuce, and drizzle sauce on top. Serve with halloumi fries or chips.

Ingredients

 6 tbsp olive oil
 1 onion, finely chopped
 1 garlic clove, minced
 1 sweet potato, grated
 1 courgette, grated
 2 tsp jamaican jerk mix
 1 tsp cumin and coriander powder (dhanya jeeru)
 1 tsp salt, or add to taste
 1 tsp pepper, or add to taste
 400 chickpea tin drained and rinsed
 3 tbsp breadcrumbs
 4 buns/bagels
 ½ cup lettuce
 1 cup baby spinach leaves
 1 medium tomato / handful of plum tomatoes, sliced
 Sauce (we used Nando's medium)

Directions

1

Add 4 tbsp of oil to a large non-stick frying pan and cook onions over medium heat for 5 minutes until soft. Then add garlic and cook for 1 minute.

2

Add sweet potato, courgettes, spices and seasoning. Stir and cook vegetables for 5 minutes until soft and remove from heat.

3

Place chickpeas in a food processor and blend until smooth. Add vegetables and pulse until combined.

4

Place mixture in a large bowl, add breadcrumbs and fold through. Form 4 patties by hand using fingers to shape, around an inch in thickness. Refrigerate to firm them up for 15 minutes.

5

Wipe the frying pan clean with a kitchen towel and add 2 tbsp of oil to cook patties on medium-high heat. Cook patties for 4 minutes on each side until golden.

6

Assemble buns/bagels by cutting them in half and spreading sauce. Arrange lettuce and spinach on buns and place patty on top. Top with tomatoes and more lettuce, and drizzle sauce on top. Serve with halloumi fries or chips.

Veggie Burger
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