Looking for a clever way to use up some storecupboard essentials like chickpeas and lentils? These Mexican-inspired chickpea burgers are a fun way to use them up.
They come together to form a burger which we've then served in a folded tortilla - a bit like a taco! Served with fresh salsa, avocado and sour cream for a tasty mid week meal.
For more burger recipes, take a look at our gallery which has over 25+ of our favourite recipes.
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Yields:
4
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
499
Ingredients
400g
tin chickpeas, drained and rinsed
1
large egg
400g
tin lentils, drained and rinsed
75g
fresh white breadcrumbs
4
spring onions, finely sliced
1
green chilli, deseeded and finely chopped
finely grated zest of 1 lime
2
spring onions, finely sliced
2
tomatoes, finely chopped
small handful fresh coriander, chopped, plus extra to garnish
4
large flour tortilla wraps
sour cream, optional, to serve
Directions
Step 1
To make the burgers, put the chickpeas, egg and plenty of seasoning into a food processor and whiz until smooth. Scrape mixture into a large bowl and stir in lentils, breadcrumbs, spring onions, chilli, lime zest and coriander and mix to combine. Divide mixture equally into four and shape each into a flattened patty.
Step 2
Heat oil in a large frying pan and fry patties for 10min, turning once, until golden and piping hot throughout.
Step 3
Meanwhile, put avocado slices in a bowl and squeeze over juice from ½ the lime. In a separate small bowl, stir together spring onions, tomatoes, coriander and remaining lime juice.
Step 4
Serve burgers, avocado and salsa folded into the tortillas, with sour cream if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
