Curried Chickpea Veggie Burger Recipe

Chickpea and coriander veggie burger with chips and coleslaw

Main
medium
4
2 hours, plus 3 days pickling and overnight soaking

PT2H

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.

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Ingredients

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Metric

Imperial

Chickpea burgers

500g of dried chickpeas
2 onions, diced
2 garlic cloves, minced
1 tbsp of ground cumin
1 tbsp of ground coriander
1 tbsp of garam masala
2 lemons, zested and juiced
150g of Panko breadcrumbs
1 bunch of coriander, chopped
25g of flat-leaf parsley, chopped
100g of plain flour
3 eggs, beaten
salt
freshly ground black pepper

Chips

900g of Maris Piper potatoes, cut into 2cm chips
salt
oil, for frying

Lemon mayonnaise

100ml of lemon juice
40g of egg yolk
1 tsp Dijon mustard
435ml of rapeseed oil
1/2 tsp salt

Coleslaw

1 large carrot, grated
1 red onion, finely sliced
1/2 savoy cabbage, finely shredded
1/2 red cabbage, finely shredded
salt

Pickled cucumber

1/2 cucumber
150ml of white wine vinegar
150g of caster sugar
2 black peppercorns
1/4 tsp fennel seeds
1/4 tsp coriander seeds
1 pinch of salt

To serve

4 burger buns
1 baby gem lettuce, leaves separated and washed
2 large ripe tomatoes, sliced
chutney, tomato and chilli (optional)

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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

150ml of white wine vinegar
150g of caster sugar
2 black peppercorns
1/4 tsp fennel seeds
1/4 tsp coriander seeds
1 pinch of salt

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

1/2 cucumber

Place the chickpeas in a bowl and cover with cold water. Place in the fridge and leave to soak overnight before using

500g of dried chickpeas

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

2 onions, diced
2 garlic cloves, minced
1 tbsp of ground cumin
1 tbsp of ground coriander
1 tbsp of garam masala
2 lemons, zested and juiced
50g of Panko breadcrumbs

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

1 bunch of coriander, chopped
25g of flat-leaf parsley, chopped
salt
freshly ground black pepper

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

900g of Maris Piper potatoes, cut into 2cm chips
salt

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

1 large carrot, grated
1 red onion, finely sliced
1/2 savoy cabbage, finely shredded
1/2 red cabbage, finely shredded
salt

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

100ml of lemon juice
40g of egg yolk
1 tsp Dijon mustard
1/2 tsp salt

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

4 burger buns
1 baby gem lettuce, leaves separated and washed
2 large ripe tomatoes, sliced
chutney, tomato and chilli (optional)

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Josh Eggleton

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.