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These burgers are the best for a lunch or dinner in the sun. The flavour from the coriander, sun-dried tomatoes and chickpeas is amazing and they taste delicious piled high with lettuce, red onion and sriracha sauce. If you've got any left over, they're perfect with lunch the next day.

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  • 1 red onion, peeled and finely diced
  • 3 roasted garlic cloves, peeled
  • 1x 400g can of chickpeas, drained
  • 5 tablespoons of gram flour
  • 1x 200g jar of sun-dried tomatoes, plus the oil
  • Large handful of coriander, chopped
  • Drizzle of olive oil for cooking
  • Pinch of salt
  1. Place the roasted garlic, drained chickpeas, gram flour, a large pinch of salt, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers - we add just over half of them) into a powerful food processor and blend until the mixture comes together to form a thick, slightly chunky mixture.
  2. Add the coriander and blitz a few times quickly until it breaks down into very small pieces and is evenly distributed throughout the mixture. Once mixed through, add the sliced red onion and mix through by hand.
  3. Take two tablespoons of the mixture out at a time and shape into burger shaped patties using your hands. Once shaped, place onto a plate and continue until you have finished the mixture.
  4. Once you have all of your burgers, either place in the fridge until ready to use or cook right away.
  5. To cook the burgers; place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the burgers. Cook for 5 minutes on each side until cooked through and nicely charred on the outside. You can also finish these off in the oven (180C/350F fan setting) for 5-10 more minutes if you’ve got a little longer to wait and want to evenly cook them all the way through.

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