Bean and Chickpea Burgers

When life throws you a burger, eat it. 🔪

over 120mins
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Ingredients for servings

  • 1 onion, chopped

  • 1 can of chickpeas

  • 1 can of red kidney beans

  • 1 small can of sweetcorn

  • 0.5 cup Basmati rice, cooked

  • 1 egg

  • 0.5 cup breadcrumbs

  • 1 tbsp lemon juice

  • smoked paprika

  • salt & pepper, to taste

  • 1 tsp Worchestershire sauce

  • 1 tsp soy sauce

  • 2 tbsp ketchup

  • 5 slices cheddar cheese

Directions

  • In a bowl mash together the chickpeas, and sweetcorn.

  • Stir in the onion.

  • Add egg, basmati rice, lemon juice, Worchestershire sauce, soy sauce, and spices the the mix and combine.

  • Add the breadcrumbs and refrigerate for 2-3 hours.

  • Heat up oil in a skillet, over medium heat.

  • Form patties from the mixture using your hand and place on the skillet.

  • Fry alternating sides and brush over with ketchup before turning.

  • Melt cheddar cheese slices over the patties before taking out of skillet.

Notes

Best taste when the mixture is refrigerated over night

Best served with a Robert’s burger buns, you can find them here

Serve with lettuce, mayo, BBQ sauce and tomatoes for an ultimate burger taste

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