Vegan chickpea burger

Vegan chickpea burger with chickpeas, onion, mustard and iceberg lettuce: an easy, savoury recipe for juicy patties in a bun.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 438 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 62 g

Ingredients

• 1 tin of chickpeas
• 2 bread rolls
• 1 onion
• 1 tbsp mustard
• 2 tbsp olive oil
• 1 leaf of iceberg lettuce
• 1 pinch of pepper

Method

You’ll need: frying pan · stick blender · chopping board · knife · mixing bowl · sieve

1. Drain the chickpeas well and roughly mash them in a bowl so the mixture keeps some texture.
2. Finely dice the onion and mix it into the chickpea mixture with the mustard and pepper.
3. Shape the mixture into even patties and press them together firmly so they hold together while frying.
4. Heat the olive oil in a frying pan and fry the patties over a medium heat on both sides until golden brown.
5. Cut the rolls open and get the iceberg lettuce ready.
6. Serve the patties in the rolls with the iceberg lettuce and a little onion.

Good to know

When you need something quick, this burger is a good answer. Savoury, simple and on the plate without much work in the kitchen.

Swaps

Rolls → wholemeal rolls (more fibre and slightly more micronutrients). Iceberg lettuce → rocket (a little more folate and plant compounds). Onion → red onion (similar nutrients, slightly milder flavour). Olive oil → avocado oil (stable at high heat, mostly monounsaturated fats).

Allergens

The recipe can contain mustard and gluten from the rolls. Mild spices make sense for children; during pregnancy, well-cooked patties and hygienically washed lettuce are important. Contains: gluten, mustard.

Dairy-free recipes