Chickpea and coriander veggie burger with chips and coleslaw

Josh Eggleton's veggie burger recipe is so packed full of herbs and spices that even the most devout meat eaters will find themselves converted. With chunky chickpeas and a deep-fried golden coating there's plenty of texture, too, and the addition of pickled cucumber and a lemon mayonnaise make this a truly special vegetarian supper. Josh also likes to add a spicy tomato and chilli chutney to his burgers, and serves with classic chips and coleslaw on the side.

First published in 2016




Chickpea burgers


Lemon mayonnaise


Pickled cucumber

To serve


  • Food processor
  • Deep-fryer


Begin by pickling the cucumber. Place the vinegar, sugar, spices and salt in a pan over a medium heat. Stir to dissolve the sugar and bring to the boil, then remove from the heat and leave to cool. Strain through a fine sieve into a bowl and transfer to the fridge to chill
Once chilled, slice the cucumber into 4mm thick rounds and place in a jar or container. Pour over the chilled vinegar solution, cover and return to the fridge for 3 days to pickle – it is important that the solution is cold as this will preserve the green colour of the cucumber
Place the chickpeas in a bowl and cover with cold water. Place in the fridge and leave to soak overnight before using
Once soaked, drain and rinse the chickpeas. Place in a large pan and cover with cold water. Place over a medium heat and cook for 40–50 minutes, or until tender. Drain through a colander
Place the chopped onions, garlic and dry spices in a frying pan over a medium heat and cook until softened but not coloured. Transfer to a food processor with half of the cooked chickpeas, the lemon zest and juice and 50g of the panko breadcrumbs. Blitz to combine
Scrape the spiced burger mixture into a bowl and fold in the remaining chickpeas, fresh herbs and seasoning. Divide the mixture into 4 and form into burger patties. Place on a tray in the fridge for at least 20 minutes to firm up
To make the chips, place the potatoes in a large pan and cover with cold water. Season well with salt – about 15g per 500ml of water – and place over a high heat. When barely at a simmer, remove from the heat and drain the chips through a colander. Allow to steam in the residual heat for 5 minutes then spread the chips out on a tray to cool
For the coleslaw, place all the vegetables in a colander over the sink. Sprinkle over a little salt and mix through the vegetables. Repeat this so the salt is evenly distributed then leave for 15 minutes to draw out excess moisture
For the lemon mayonnaise, place the lemon juice in a small pan over a medium heat. Allow to gently simmer until reduced by half then set aside to cool to room temperature. Once cooled, place in a bowl with the egg yolks, salt and mustard then start whisking together
Slowly trickle in the rapeseed oil while still whisking until the mixture thickens and emulsifies – you may not need all of the oil. Set aside until ready to serve
  • 435ml of rapeseed oil
When ready to cook, preheat the deep-fryer to 140°C
  • oil, for frying
Fry the chips for a few minutes until soft but still pale and holding their shape. Lift the chips out of the oil and increase the temperature to 180°C. Return the chips to the fryer and cook for 3–5 minutes until crisp and golden. Maintain the heat of the fryer for the burger and leave the chips to drain on kitchen paper
For the burgers, place the flour in a shallow dish and season well. Place the beaten eggs in another dish and the remaining 100g of panko breadcrumbs in a third. Coat the chilled burger patties first in the flour, then eggs, then breadcrumbs
  • 100g of plain flour
  • 3 eggs, beaten
  • 100g of Panko breadcrumbs
Fry the coated burgers in the deep fryer for about 5 minutes until golden and piping hot all the way through. Drain any excess oil on kitchen paper before serving
Shake out any excess moisture from the coleslaw vegetables and transfer to a bowl. Mix in 1–2 tablespoons of the lemon mayonnaise and stir well so everything is lightly coated
Halve and lightly toast the burger buns, then layer up the chutney, lettuce leaves, tomato slices, burgers, pickled cucumber and lemon mayonnaise. Serve with the coleslaw and chips on the side

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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