Jamie Oliver Chickpea Burgers

There’s this recipe. Jamie Oliver Chickpea Burgers. Sounds simple, right? But the flavor—kind of zings you right in the face. Warm cumin, smoky paprika, that sticky sweetness from roasted wedges. And then the lemon… that citrus high note you didn’t know you needed. I made them late on a Wednesday, half out of spite for another boring salad. (inspired by Jamie Oliver)

Ingredients You’ll Need

Sweet Potato Situation:

• 2 or 3 sweet potatoes (medium ones, around 800g if you’re weighing)
• Smoked paprika, 2 teaspoons—go bold
• A splash of olive oil
• Pinch of sea salt, black pepper. Do it with flair

The Patties (the stars):

• 1 tin chickpeas (400g)
• 1 tin sweetcorn (340g—don’t worry if it’s a bit over)
• Fresh coriander, about half a bunch (15g, roughly—I never measure herbs)
• Ground coriander, ½ teaspoon
• Ground cumin, same deal, ½ teaspoon
• Plain flour, 3 heaping spoonfuls—plus more to dust
• Zest from 1 lemon
• Salt

To Build the Thing:

• Lettuce (round one—grab 4 solid leaves)
• 2 ripe tomatoes
• Tomato ketchup (whatever you love)
• 4 wholemeal burger buns
• A glug of extra virgin olive oil

How To Make Jamie Oliver Chickpea Burgers

1. First—wedge up those sweet potatoes. No peeling, just scrub ‘em. Halved, then into thick wedges. I tossed them with salt, pepper, smoked paprika (maybe a bit extra), and olive oil right on the tray. No bowls. Straight into a hot oven—200°C. Let them do their thing for 40 minutes. They’ll go soft in the middle, a little crisp on the tips. You’ll smell it.
2. Meanwhile… the burger mix. Chickpeas and corn go into the food processor. Or a big bowl if you’re doing this with elbow grease. Grab that coriander—tear off the leaves, keep half for later. The rest? Stems and all, right into the processor. In go the ground spices, flour, lemon zest. A pinch of salt. Blend it—but stop before it’s baby food. You want it rough. Like, rustic. Bits of chickpea. Whole corn popping out. That’s the goal.
3. On a floured board, shape it into four fat patties. Not too smooth. Let them sit in the fridge. Thirty minutes. Gives them backbone.
4. Frying time. Big pan, olive oil. Medium heat. They sizzle—ten minutes total, flip once. You want them golden. Not burnt. Just kissed by the pan.
5. While they’re finishing, I ripped off some lettuce, sliced the tomatoes. Nothing fancy.
6. Then buns. I like ‘em toasted. Your call. Ketchup goes on the base. Patty next. Then tomato slices. A leaf of lettuce. Coriander leaves you saved. Top it. Press down gently. There it is.
7. Oh, and the salad. Whatever’s left—chop it. Toss with oil, lemon juice, pinch of salt. Done. Eat it all while it’s warm.

Why I Love This Recipe

Honestly, I was tired. I didn’t want another sad veggie burger that tastes like regret. But these—these are different. That crunch of the sweetcorn. That lemon zip. I ate one standing over the sink. My partner asked what the smell was and ended up stealing half my burger. That’s when you know.

Recipe Tips

• Want heat,A pinch of chili or cayenne wakes everything up.
• No food processor? Just mash it. Embrace the chaos.
• Coriander’s not for everyone. Use basil. Or parsley. Or nothing.
• Patties are fine made ahead. They firm up beautifully overnight.
• Toast the buns. Trust me. No one wants soggy bread.

How To Store Jamie Oliver Chickpea Burgers

• Room Temp: Nope. Eat them fresh. That’s it.
• Fridge: Cooked patties hold up fine for 3 days. Airtight container.
• Freezer: Raw or cooked—wrap them individually. Freeze. Up to 3 months. Just don’t forget they exist.
• Reheating: Oven, 180°C, 10–15 minutes. Microwave, One or two minutes under a damp towel. Air fryer, Yep. 180°C, maybe 6–7 minutes.

Let’s Answer a Few Questions!

Can I use a weird beer?
Sure. But don’t go heavy or dark. It’ll bully the chicken.

Need a stand for the can?
Nope. Tray and steady hands. That’s it.

Can I do this on a grill?
Absolutely. Just cover the grill and keep the heat even. Adds more smoke too.

How do I really know it’s done?
Juices run clear is good. Thermometer at 165°F is better.

What else can I use the rub on?
Pork. Lamb. Ribs. Heck, even roasted carrots if you’re feeling wild.

Nutrition Facts (per serving)

• Calories: 417
• Carbs: 74.6g
• Protein: 18.1g
• Fat: 7.1g
• Sugar: 6.1g
• Fibre: 11.7g
• Sodium: 620mg

Try More Recipes:

• Jamie Oliver Turkey Risotto
• Jamie Oliver Sausage Pappardelle
• Jamie Oliver Stuffed Marrow