There are two reasons why this veggie burger recipe has been a big hit in the homes of the Real Homes team. One, we like the spicy kick, and, two, we’ve discovered they keep even the most dedicated carnivores happy. These burgers also deliver on protein, and they include veg as well.
Jamie Oliver suggests serving them with fresh salad to make them even healthier. ‘I favour a tried-and-tested combo of lettuce and tomato for both colour and texture,’ he says. ‘Throw in coriander leaves and a sliced gherkin too, if you like.’ Yes, Jamie, we do.
Find out how to make these tasty burgers below, and don’t miss our BBQ recipes for six more quick and easy ideas for meat eaters, veggies and vegans. You can visit our food hub for loads of great recipes and more inspiration for every meal and treat.
Planning to make Jamie Oliver‘s spicy corn and chickpea burgers? You will need:
- 400g tin chickpeas
- 340g tin sweetcorn
- Half a bunch of fresh coriander
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 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
- Sea salt
1. Drain the chickpeas and the sweetcorn. Add both to a food processor, plus half the coriander leaves and all of the stalks.
2. Add the paprika, ground coriander, cumin, flour, and a pinch of sea salt. Grate in the zest of the lemon. Pulse the ingredients until they’re combined but stop before they’re smooth.
3. Dust a surface with flour, then divide the mixture into four burger patties around 2cm thick. Place in the fridge for half an hour to firm.
4. Put a little oil into a frying pan on a medium heat, then cook the burgers for around 10 minutes until golden and cooked right through, turning them halfway through frying.
5. In the mean time, take four lettuce leaves and wash and dry them. Finely slice the tomatoes.
6. Toast the rolls, if preferred. On the base of each add a splash of ketchup, followed by a burger. Top with some tomato slices, a leaf of lettuce, some coriander leaves, then add the remaining half of the roll. Jamie recommends serving with sweet potato wedges, and we like them with chunky chips, too.