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Sweetcorn and chickpea burgers with smoky tomato sauce recipe

108 ratings

These veggie burgers are totally 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. See method

Serves 6
15 mins to prepare and 15 mins to cook
314 calories / serving
Healthy

Ingredients

For the patties

1 x 400g tinned chickpeas, drained
1 x 340g tin sweetcorn, drained
50g (2oz) fresh wholemeal breadcrumbs
bunch spring onions, chopped
1/2 tsp cumin
½ tsp mild chilli powder
3 tbsp plain flour, plus extra for dusting
2 tbsp olive oil
6 burger buns, lightly toasted
70g bag wild rocket

For the sauce

1 x 400g tinned chopped tomatoes
2 garlic cloves, crushed
½ tsp smoked paprika
pinch sugar

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
1330kj
314kcal 16%
Fat
8g 12%
Saturates
1g 7%
Sugars
8g 9%
Salt
1.5g 25%

of the reference intake
Carbohydrate 52.3g Protein 11.2g Fibre 5.8g

Method

In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.
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.
Heat the oil in a frying pan and cook the burgers, in batches, over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).
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.
To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.

See more Vegetarian recipes