This easy and delicious Jamie Oliver Chickpea Burger is a healthy, vegetarian delight! With crispy sweet potato wedges, flavorful chickpea patties, and fresh toppings, it’s a satisfying meal. You can easily customize with your favorite spices or veggies, making it a flexible, quick dinner option for everyone!
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Chickpea Burgers Recipe:
- Vegan and Vegetarian: This recipe is completely vegan and vegetarian, making it suitable for those following plant-based diets.
- Full of Flavor: The combination of spices, fresh coriander, and lemon zest makes these burgers incredibly flavorful.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels.
- Versatile: These burgers can be enjoyed on their own or with a variety of toppings and sides, making them perfect for any meal.
- Family-Friendly: These chickpea burgers are a hit with both kids and adults, making them a great option for family dinners.
🍅 Jamie Oliver Chickpea Burgers Ingredients
- 2-3 medium sweet potatoes (about 800g)
- 2 teaspoons smoked paprika
- Olive oil
- 1 x 400g tin of chickpeas
- 1 x 340g tin of sweetcorn
- ½ a bunch of fresh coriander (15g)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 3 heaped tablespoons plain flour, plus extra for dusting
- 1 lemon, zested
- 1 small round lettuce
- 2 large ripe tomatoes
- Tomato ketchup, as needed
- 4 wholemeal burger buns
- Extra virgin olive oil
🍔 How To Make Jamie Oliver Chickpea Burgers
- Prepare Sweet Potatoes: Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle with a pinch of sea salt, black pepper, and 1½ teaspoons of smoked paprika. Drizzle with ½ tablespoon of olive oil, toss to coat, and spread in a single layer onto two baking trays.
- Bake Sweet Potatoes: Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
- Process Chickpeas and Sweetcorn: While the wedges are cooking, drain the chickpeas and sweetcorn and place them in a food processor. Pick the coriander leaves, reserving half for garnish, and add the rest along with the stalks to the processor. If you don’t have a food processor, place them in a bowl and mash with a potato masher or fork.
- Combine Ingredients: Add the ground coriander, ground cumin, flour, and a pinch of sea salt. Grate in the lemon zest, then pulse until combined but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then mix with clean hands.
- Shape Patties: On a flour-dusted surface, divide and shape the mixture into four equally sized patties (about 2cm thick). Place them on a tray and put in the fridge for around 30 minutes to firm up.
- Cook Patties: Heat a splash of olive oil (about 2 tablespoons) in a large frying pan over medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
- Prepare Lettuce and Tomatoes: Tear off 4 nice lettuce leaves, then slice the tomatoes horizontally.
- Assemble Burgers: Halve the burger buns, then spread a large dollop of ketchup on the bottom half of each bun (toast them if you like). Top with the burgers.
- Add Toppings: Layer a couple of tomato slices, a lettuce leaf, a few coriander leaves, and finally the top half of the bun on each burger.
- Prepare Side Salad: Chop the remaining lettuce and any leftover tomato, drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, toss to coat, and serve with the burgers and sweet potato wedges.
đź’ Recipe Tips
- Use Fresh Ingredients: Always use fresh sweet potatoes, tomatoes, and coriander for the best flavor and texture in your burgers.
- Chill the Patties: Don’t skip the step of chilling the patties in the fridge. This helps them firm up and hold their shape during cooking.
- Don’t Overprocess: When blending the chickpeas and sweetcorn, keep some texture. Overprocessing can make the mixture too smooth and mushy.
- Toast the Buns: Toasting the burger buns adds extra flavor and prevents them from getting soggy from the toppings.
- Serve Immediately: Serve the burgers hot, right after cooking, for the best taste and texture.
🥗 What To Serve With Chickpea Burgers?
Chickpea Burgers pair well with a side salad, roasted vegetables, coleslaw, and grilled corn. They also can be served alongside sweet potato fries, quinoa salad, avocado slices, and hummus for a delicious meal.
🎚 How To Store Leftovers Chickpea Burgers?
- Refrigerate: Place the cooked chickpea burgers in an airtight container and refrigerate for up to 3 days.
- Freeze: Wrap the patties individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Make sure to thaw frozen burgers in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chickpea Burgers?
- In The Oven: Preheat the oven to 180°C/350°F. Place the burgers on a baking tray and heat for about 10-15 minutes or until warm.
- In The Microwave: Place the burger on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes or until warm.
- In the Air Fryer: Preheat the air fryer to 180°C/350°F. Place the burgers in the air fryer basket and heat for about 5-7 minutes or until warm.
FAQs
Can I Use Canned Sweet Potatoes Instead Of Fresh Ones?
While fresh sweet potatoes give the best flavor and texture, you can use canned sweet potatoes in a pinch. Make sure to drain them well and adjust the baking time as needed.
Can I Freeze The Patties Before Cooking Them?
Yes, you can freeze the uncooked patties. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezer-safe bag. Cook them directly from frozen, adding a few extra minutes to the cooking time.
What Can I Use Instead Of Fresh Coriander?
If you don’t have fresh coriander, you can use dried coriander leaves or substitute with fresh parsley or basil for a different flavor.
Can I Bake The Patties Instead Of Frying Them?
Yes, you can bake the patties. Preheat the oven to 200°C/400°F, place the patties on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until they are golden and cooked through.
How Can I Make The Patties Spicier?
To make the patties spicier, add finely chopped chili peppers or a pinch of cayenne pepper to the mixture.
Try More Jamie Oliver Recipes:
Jamie Oliver Chickpea Burgers Nutrition Facts
- Calories 417
- Total Fat 7.1g
- Saturated fat 1g
- Carbohydrates 74.6g
- Fiber 11.7g
- Sugar 6.1g
- Protein 18.1g
Jamie Oliver Chickpea Burgers
Description
Jamie Oliver Chickpea Burgers are made with sweet potatoes, chickpeas, sweetcorn, fresh coriander, smoked paprika, ground coriander, ground cumin, plain flour, lemon zest, tomatoes, lettuce, and wholemeal burger buns. This easy vegan Chickpea Burgers makes a tasty meal in about 1 hour and serves 4 people.
Ingredients
Instructions
- Prepare Sweet Potatoes: Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle with a pinch of sea salt, black pepper, and 1½ teaspoons of smoked paprika. Drizzle with ½ tablespoon of olive oil, toss to coat, and spread in a single layer onto two baking trays.
- Bake Sweet Potatoes: Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
- Process Chickpeas and Sweetcorn: While the wedges are cooking, drain the chickpeas and sweetcorn and place them in a food processor. Pick the coriander leaves, reserving half for garnish, and add the rest along with the stalks to the processor. If you don’t have a food processor, place them in a bowl and mash with a potato masher or fork.
- Combine Ingredients: Add the ground coriander, ground cumin, flour, and a pinch of sea salt. Grate in the lemon zest, then pulse until combined but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then mix with clean hands.
- Shape Patties: On a flour-dusted surface, divide and shape the mixture into four equally sized patties (about 2cm thick). Place them on a tray and put in the fridge for around 30 minutes to firm up.
- Cook Patties: Heat a splash of olive oil (about 2 tablespoons) in a large frying pan over medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
- Prepare Lettuce and Tomatoes: Tear off 4 nice lettuce leaves, then slice the tomatoes horizontally.
- Assemble Burgers: Halve the burger buns, then spread a large dollop of ketchup on the bottom half of each bun (toast them if you like). Top with the burgers.
- Add Toppings: Layer a couple of tomato slices, a lettuce leaf, a few coriander leaves, and finally the top half of the bun on each burger.
- Prepare Side Salad: Chop the remaining lettuce and any leftover tomato, drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, toss to coat, and serve with the burgers and sweet potato wedges.
Notes
- Use Fresh Ingredients: Always use fresh sweet potatoes, tomatoes, and coriander for the best flavor and texture in your burgers.
- Chill the Patties: Don’t skip the step of chilling the patties in the fridge. This helps them firm up and hold their shape during cooking.
- Don’t Overprocess: When blending the chickpeas and sweetcorn, keep some texture. Overprocessing can make the mixture too smooth and mushy.
- Toast the Buns: Toasting the burger buns adds extra flavor and prevents them from getting soggy from the toppings.
- Serve Immediately: Serve the burgers hot, right after cooking, for the best taste and texture.
Jamie Oliver Chickpea Burgers