Chickpea Burgers

Chickpea Burgers

5 mins

25 mins

4 people

There’s never a bad time for a veggie burger, especially one that’s packed with knock-out flavours that are sure to satisfy any burger craving!


For the patties:

  • 2 tbsps Rajah Mild Masala Curry Powder
  • 2 x 400 g tinned chickpeas, rinsed and drained
  • ½ cup double cream yogurt
  • 1 egg
  • 1.5 cup fresh breadcrumbs
  • 3 spring onions, finely sliced
  • ½ cup coriander, finely chopped
  • Robertsons Atlantic Sea Salt to season
  • Robertsons Black Pepper to taste
  • 1 tbsp vegetable oil for frying

For the burgers:

  • ¼ cup fruity chutney
  • 1 cucumber, sliced, to serve
  • ½ red onion, sliced
  • 1 handful of fresh lettuce
  • 8 slices of feta cheese
  • 4 bread rolls
  • Serving Size 4

    Amount per serving

    • Energy 1058
    • Protein 39.4g
    • Carbohydrate incl. fibre 138.6g
    • Carbohydrate excl. fibre 121.0g
    • Sugar 26.8g
    • Fibre 17.6g
    • Fat 39.4g
    • Saturated Fat 17.6g
    • Unsaturated Fat 17.0g
    • Monounsaturated Fat 9.2g
    • Polyunsaturated Fat 7.8g
    • Trans Fat 0.4g
    • Cholesterol 139mg
    • Sodium 2332mg
    • Salt 5.83g
    • Calcium 67%
    • Iron 60%
    • Potassium 24%
    • Vitamin C 11%
    • Vitamin A 35%


  1. Dry toast the Rajah Mild Masala curry powder in a pan for one minute - keep an eye on it so that it doesn’t burn.

  2. Mash the chickpeas with a fork until as fine as possible or pulse in a food processor.

  3. Add ½ cup yoghurt, add Rajah Mild Masala curry powder, egg, and breadcrumbs. Process or mix until mixture is well-combined but still chunky. Spoon into a large bowl. Add spring onions and coriander. Season with salt and pepper. Stir until well-combined. Divide into 4, shape into patties.

  4. Fry in a non-stick pan with 1 tbsp vegetable oil for about 4 minutes per side or until golden on both sides.

  5. Build your burger by spreading the rolls with chutney then adding cucumber, onion, lettuce, feta, and a patty.

  6. Serve immediately.

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