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Spicy corn and chickpea burgers recipe

Spicy corn and chickpea burgers recipe

21 ratings

Jamie says, 'Packed with veg and protein, my Spicy corn & chickpea burgers give all the joy and satisfaction of your favourite takeaway burger, only meat- free. This recipe is all about flavour without compromise, so – even if you enjoy meat as much as I do – trust me, you're going to love them.' See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook, plus chilling
  • 417 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 400g tin of chickpeas
  • 340g tin of sweetcorn
  • ½ a bunch of fresh coriander (15g)
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 3 heaped tbsp plain flour, plus extra for dusting
  • 1 lemon
  • rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal rolls

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    6g 7%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 74.6g Protein 18.1g Fibre 11.7g


  1. Drain the chickpeas and sweetcorn, then tip into a food processor with half the coriander leaves and all the stalks.
  2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Firm up in the fridge for 30 mins.
  4. Heat a large frying pan over a medium heat. Add a splash of oil, followed by the patties and cook for 10 mins, or until golden and cooked through, turning halfway.
  5. Meanwhile, click off, wash and spin-dry 4 nice lettuce leaves, then finely slice the tomatoes.
  6. Squeeze a large dollop of ketchup onto the base of each roll (toast them first, if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the tops of the rolls. Delicious served with sweet potato wedges.

Jamie's tip: "Up the veg with a load of fresh salad – I favour a tried-and-tested combo of lettuce and tomato for both colour and texture. Throw in coriander leaves and a sliced gherkin too, if you like."

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy recipes

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