Chickpea and Lentil Burgers

Whilst this meal is slightly more labour intensive, it’s filling and makes a nice change from meat. The recipe below is for TWO portions due to the ratio of ingredients.

You can store half of the mixture in the fridge and cook within 2 days, or make small burgers and freeze for cooking at a later date.


  1. Rinse 40g red lentils and then fill pan with cold water, season with a pinch each of garam masala, chilli powder and black pepper. Bring to boil and keep it bubbling for 15 mins. Drain and rinse through the lentils with cold water.
  2. Whilst they are boiling, rinse and thoroughly drain 225g tinned chickpeas. Blitz them in a food processor or mash thoroughly.
  3. Tip the chickpeas into a mixing bowl and add a splash of lemon juice and season to taste with garlic granules, cumin powder, smoked paprika, chilli flakes, black pepper, coriander and some mint.
  4. Crack in one large egg.
  5. Before adding the lentils press them into a sieve to get as much moisture out of them as possible.
  6. Mix in the lentils and make sure everything is completely combined.#
  7. Divide the mixture in 2 and store half in an airtight container to use within 2 days. Alternatively make even sized balls and freeze half in a freezer bag.
  8. Using half of the mixture, press firmly into small balls. Place on a plate lined with greaseproof and chill in the freezer.
  9. Preheat the oven to 200c and prepare 75g celeriac chips. Bake for 25 mins.
    When 5 mins cooking time remains, take out the burgers, heat a pan and place each ball in the pan and press down to make the burger.
  10. Pan fry a few minutes on each side until browned.
  11. Serve on 5g leaves with the celeriac chips.

Chilli/mint yoghurt dip (from dairy allowance) is optional- mix in a pinch of chilli and mint and few drops of lemon juice to a few spoonfuls of natural yoghurt.

This dish also works well baked, simply bake at 180c for 20 mins. I used my second half and baked, then crumbled over a cucumber and leaf salad with a mint yoghurt dip


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