Chickpea and coriander veggie burger with chips and coleslaw
Item 1 of 1
- medium
- 4
- 2 hours
Josh Eggleton's veggie burger recipe is so packed full of herbs and spices that even the most devout meat eaters will find themselves converted. With chunky chickpeas and a deep-fried golden coating there's plenty of texture, too, and the addition of pickled cucumber and a lemon mayonnaise make this a truly special vegetarian supper. Josh also likes to add a spicy tomato and chilli chutney to his burgers, and serves with classic chips and coleslaw on the side.
First published in 2016
Ingredients
Metric
Imperial
Chickpea burgers
- 500g of dried chickpeas
- 2 onions, diced
- 2 garlic cloves, minced
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
- 1 tbsp of garam masala
- 2 lemons, zested and juiced
- 150g of Panko breadcrumbs
- 1 bunch of coriander, chopped
- 25g of flat-leaf parsley, chopped
- 100g of plain flour
- 3 eggs, beaten
- salt
- freshly ground black pepper
Chips
- 900g of Maris Piper potatoes, cut into 2cm chips
- salt
- oil, for frying
Lemon mayonnaise
- 100ml of lemon juice
- 40g of egg yolk
- 1 tsp Dijon mustard
- 435ml of rapeseed oil
- 1/2 tsp salt
Coleslaw
- 1 large carrot, grated
- 1 red onion, finely sliced
- 1/2 savoy cabbage, finely shredded
- 1/2 red cabbage, finely shredded
- salt
Pickled cucumber
- 1/2 cucumber
- 150ml of white wine vinegar
- 150g of caster sugar
- 2 black peppercorns
- 1/4 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 pinch of salt
To serve
- 4 burger buns
- 1 baby gem lettuce, leaves separated and washed
- 2 large ripe tomatoes, sliced
- chutney, tomato and chilli (optional)
SAVE RECIPE
Equipment
- Food processor
- Deep-fryer
Method
1
Begin by pickling the cucumber. Place the vinegar, sugar, spices and salt in a pan over a medium heat. Stir to dissolve the sugar and bring to the boil, then remove from the heat and leave to cool. Strain through a fine sieve into a bowl and transfer to the fridge to chill
- 150ml of white wine vinegar
- 150g of caster sugar
- 2 black peppercorns
- 1/4 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 pinch of salt
2
Once chilled, slice the cucumber into 4mm thick rounds and place in a jar or container. Pour over the chilled vinegar solution, cover and return to the fridge for 3 days to pickle – it is important that the solution is cold as this will preserve the green colour of the cucumber
- 1/2 cucumber
3
Place the chickpeas in a bowl and cover with cold water. Place in the fridge and leave to soak overnight before using
- 500g of dried chickpeas
4
Once soaked, drain and rinse the chickpeas. Place in a large pan and cover with cold water. Place over a medium heat and cook for 40–50 minutes, or until tender. Drain through a colander
5
Place the chopped onions, garlic and dry spices in a frying pan over a medium heat and cook until softened but not coloured. Transfer to a food processor with half of the cooked chickpeas, the lemon zest and juice and 50g of the panko breadcrumbs. Blitz to combine
- 2 onions, diced
- 2 garlic cloves, minced
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
- 1 tbsp of garam masala
- 2 lemons, zested and juiced
- 50g of Panko breadcrumbs
6
Scrape the spiced burger mixture into a bowl and fold in the remaining chickpeas, fresh herbs and seasoning. Divide the mixture into 4 and form into burger patties. Place on a tray in the fridge for at least 20 minutes to firm up
- 1 bunch of coriander, chopped
- 25g of flat-leaf parsley, chopped
- salt
- freshly ground black pepper
7
To make the chips, place the potatoes in a large pan and cover with cold water. Season well with salt – about 15g per 500ml of water – and place over a high heat. When barely at a simmer, remove from the heat and drain the chips through a colander. Allow to steam in the residual heat for 5 minutes then spread the chips out on a tray to cool
- 900g of Maris Piper potatoes, cut into 2cm chips
- salt
8
For the coleslaw, place all the vegetables in a colander over the sink. Sprinkle over a little salt and mix through the vegetables. Repeat this so the salt is evenly distributed then leave for 15 minutes to draw out excess moisture
- 1 large carrot, grated
- 1 red onion, finely sliced
- 1/2 savoy cabbage, finely shredded
- 1/2 red cabbage, finely shredded
- salt
9
For the lemon mayonnaise, place the lemon juice in a small pan over a medium heat. Allow to gently simmer until reduced by half then set aside to cool to room temperature. Once cooled, place in a bowl with the egg yolks, salt and mustard then start whisking together
- 100ml of lemon juice
- 40g of egg yolk
- 1 tsp Dijon mustard
- 1/2 tsp salt
10
Slowly trickle in the rapeseed oil while still whisking until the mixture thickens and emulsifies – you may not need all of the oil. Set aside until ready to serve
- 435ml of rapeseed oil
11
When ready to cook, preheat the deep-fryer to 140°C
- oil, for frying
12
Fry the chips for a few minutes until soft but still pale and holding their shape. Lift the chips out of the oil and increase the temperature to 180°C. Return the chips to the fryer and cook for 3–5 minutes until crisp and golden. Maintain the heat of the fryer for the burger and leave the chips to drain on kitchen paper
13
For the burgers, place the flour in a shallow dish and season well. Place the beaten eggs in another dish and the remaining 100g of panko breadcrumbs in a third. Coat the chilled burger patties first in the flour, then eggs, then breadcrumbs
- 100g of plain flour
- 3 eggs, beaten
- 100g of Panko breadcrumbs
14
Fry the coated burgers in the deep fryer for about 5 minutes until golden and piping hot all the way through. Drain any excess oil on kitchen paper before serving
15
Shake out any excess moisture from the coleslaw vegetables and transfer to a bowl. Mix in 1–2 tablespoons of the lemon mayonnaise and stir well so everything is lightly coated
16
Halve and lightly toast the burger buns, then layer up the chutney, lettuce leaves, tomato slices, burgers, pickled cucumber and lemon mayonnaise. Serve with the coleslaw and chips on the side
- 4 burger buns
- 1 baby gem lettuce, leaves separated and washed
- 2 large ripe tomatoes, sliced
- chutney, tomato and chilli (optional)
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