Teriyaki chickpea burgers

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A very filling vegetarian option- good on the grill! Full of fibre and low in fat compared to a standard beef burger.


  • 240g drained chickpeas (from a 400g tin)
  • 100g frozen Quorn Mince
  • half a small red onion
  • 1 medium egg, beaten
  • 2 tbsp teriyaki sauce or dark soy sauce
  • 1 tsp smoked paprika
  • dash of lemon juice
  • 1 clove of garlic, crushed or 1 teaspoon garlic pureé
  • plain flour
  • Wholemeal buns
  • Your preferred salad choice (onions, rocket, bell peppers etc)
  • Mayo, ketchup and other burger condiments


  • Mash chickpeas in a bowl until few whole chickpeas remain- you're not looking for a pureé here, but try not to have a bowl of just partially squished pulses.
  • Add the Quorn mince and continue to mash, to break up any frozen lumps and kill off the last whole chickpeas.
  • Dice your red onion half. Stir in, then sprinkle over the teaspoon of paprika.
  • Now for the wet ingredients! Slosh in the dash of lemon juice, 2 tablespoons of teriyaki or soy sauce and the beaten egg. Stir well.
  • Goons with food processors can perform the above steps by simply placing all ingredients in processor and blending to a chunky paste.
  • Get in there and mix with your hands. The mixture should be sticky without being too slimey. Add the plain flour if it is just too wet.


  • Form patties about the size of the bowl of a wooden spoon by squishing handfulls of the mixute between your hands. This recipe makes around 6 medium burgers.


  • Grill for 6-7 minutes, or shallow fry for 5-6 minutes. They are cooked when they start to brown.



  • For the ultimate hippy trip, serve on a wholemeal bun with grilled onions, rocket, watercress and chilli ketchup.