Chickpea Burger with Sweet Chilli & Sour Cream

April 7, 2022

Crispy on the outside and bursting with flavour on the inside, try this healthier take on a traditional burger - you wont be disappointed.

Serve with  Seasonal Greens and Green Goddess Dressing 


For patty

2 tbsp Nuttelex

1 onion, roughly chopped

2 garlic cloves, roughly chopped

2 tsp balsamic vinegar

2 x 400g cans chickpeas, rinsed, drained

1 carrot, peeled, grated

1 zucchini, grated, squeezed out excess moisture

1 bunch coriander, washed well, patted dry

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 cup lemon juice

1/2 cup lemon juice

1/2 tsp salt

2 eggs, lightly beaten

1 cup dried breadcrumbs, more if your mixture is too wet

cracked black pepper, to taste

For fillings

6 burger buns of your choice

lemon balm leaves, chervil or other fresh herbs

1 cucumber, sliced into ribbons

sweet chilli sauce, to serve

plant-based yogurt or sour cream, to serve


1Preheat oven to 180 C. Line a baking tray with baking paper

2In a large frypan over a medium heat, melt Nuttelex, add onion and garlic and sauté for about 10 minutes, stirring occasionally with a wooden spoon. When the onions and garlic are becoming translucent, add balsamic vinegar to deglaze the pan and add more flavour, set aside to cool

3Meanwhile, rinse chickpeas, pat dry, grate and pat dry the zucchini, grate carrot, roughly chop coriander and place all ingredients in a food processor, pulse to combine

4Add lemon juice, pulse to combine. Pour in the lightly beaten eggs, cooled onion and garlic, season with salt and pepper, pulse to combine, being careful not to puree

5Transfer mixture to a large bowl and fold in the breadcrumbs, small amounts at a time, mixing with your hands to determine if you need more or less breadcrumbs

6Shape in to six burgers, chill for about 1 hour to firm, remove for fridge and transfer to lined baking tray. Bake for 20-25 minutes until firm and cooked through

7To assemble, place bottom of burger bun on a plate, spread with sour cream and a sweet chilli sauce. Add burger and top with cucumber ribbons and fresh herb leaves, serve with bun top on the side if preferred