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bbq sweetcorn and chickpea burgers

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BBQ Sweetcorn and Chickpea Burgers

These veggie burgers are delicious, and you won't even notice that they are meat-free. Spiced chickpea patties combined with the sweetness of corn all finished off with a smoky tomato sauce.

Ingredients :
  • sugar
  • 1/2 tsp. smoked paprika
  • 2 garlic cloves, crushed
  • 400 g tinned chopped tomatoes
  • 70 g wild rocket
  • 6 burger buns, lightly toasted
  • 2 tbsp. olive oil
  • 3 tbsp. plain flour, plus extra for dusting
  • 1/2 tsp. mild chilli powder
  • 1/2 tsp. cumin
  • 1 bunch spring onions, chopped
  • 50 g fresh wholemeal breadcrumbs
  • 340 g sweetcorn, drained
  • 400 g tinned chickpeas, drained
Directions :
  1. In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chili, flour, and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.
  2. Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika, and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.
  3. Heat the oil in a frying pan and cook the burgers, in batches, over medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).
  4. Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.
  5. To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.

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