Chickpea and coriander veggie burger with chips and coleslaw
- ⏱ 72 hours 45 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Chickpea and coriander veggie burgers served with chips, coleslaw, pickled cucumber and lemon mayonnaise.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Chickpea and corian...
0/0
COOK 1COOK 2
1Make pickling solution
In a pan, place the white wine vinegar, caster sugar,...
Stir to dissolve the sugar and bring to the boil
Remove from the heat and leave to cool
2Soak chickpeas
3Plate and serve
+ 43 more steps in the app
Chickpea and corian...
0/0
COOK 2COOK 1
1Make pickling solution
2Soak chickpeas
Place the dried chickpeas in a bowl and cover with...
Place in the fridge and leave to soak overnight...
3Plate and serve
+ 43 more steps in the app
Ingredients
- 500 g dried chickpeas
- 2 onions (diced)
- 2 garlic cloves (minced)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 2 lemons (zested and juiced)
- 150 g panko breadcrumbs
- 1 bunch coriander (chopped)
- 25 g flat-leaf parsley (chopped)
- 100 g plain flour
- 3 eggs (beaten)
- salt for burgers, to taste
- freshly ground black pepper, to taste
- 900 g Maris Piper potatoes (cut into 2cm chips)
- salt for chips, to taste
- oil for frying, to taste
- 100 ml lemon juice
- 40 g egg yolk
- 1 tsp Dijon mustard
- 435 ml rapeseed oil
- 1/2 tsp salt for lemon mayonnaise
- 1 large carrot (grated)
- 1 red onion (finely sliced)
- 1/2 savoy cabbage (finely shredded)
- 1/2 red cabbage (finely shredded)
- salt for coleslaw, to taste
- 1/2 cucumber
- 150 ml white wine vinegar
- 150 g caster sugar
- 2 black peppercorns
- 1/4 tsp fennel seeds
- 1/4 tsp coriander seeds
- 1 pinch salt for pickling
- 4 burger buns
- 1 baby gem lettuce (leaves separated and washed)
- 2 large ripe tomatoes (sliced)
- tomato and chilli chutney, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Make pickling solution COOK 2
- In a pan, place the white wine vinegar, caster sugar, black peppercorns, fennel seeds, coriander seeds and salt for pickling over a medium heat
- Stir to dissolve the sugar and bring to the boil
- Remove from the heat and leave to cool
- Strain through a fine sieve into a bowl and transfer to the fridge to chill
2. Soak chickpeas COOK 1
- Place the dried chickpeas in a bowl and cover with cold water
- Place in the fridge and leave to soak overnight before using
3. Make the burger COOK 1
- Dice the onions
- Mince the garlic cloves
- Zest and juice the lemons
4. Chop herbs COOK 2
- Chop the coriander and flat-leaf parsley
5. Prepare potatoes COOK 1
- Cut the Maris Piper potatoes into 2cm chips
6. Cook aromatics COOK 2
- In a frying pan over a medium heat, cook the onions, garlic cloves, ground cumin, ground coriander and garam masala until softened but not coloured
🤝 Cook 1 hands over onions.
7. Mise en place COOK 2
- Prep 3 eggs: beat
8. Par-cook chips COOK 1
- In a large pan, cover the potatoes with cold water
- Season well with salt for chips—about 15g per 500ml of water—and place over a high heat
- When barely at a simmer, remove from the heat and drain the chips through a colander
- Allow to steam in the residual heat for 5 minutes
- Spread the chips out on a tray to cool
9. Prepare coleslaw vegetables COOK 2
- Grate the carrot, finely slice the red onion, and finely shred the savoy cabbage and red cabbage
10. Mise en place COOK 1
- Prep 2 ripe tomatoes: slice
11. Prepare lettuce COOK 1
- Separate and wash the baby gem lettuce leaves
12. Salt coleslaw COOK 2
- Place all the vegetables in a colander over the sink
- Sprinkle over a little salt for coleslaw and mix through the vegetables
- Repeat this so the salt is evenly distributed, leave for 15 minutes to draw out excess moisture
13. Pickle cucumber COOK 1
- Slice the cucumber into 4mm thick rounds and place in a jar or container
- Pour over the chilled vinegar solution, cover and return to the fridge to pickle for 3 days
14. Cook chickpeas COOK 2
- Drain and rinse the chickpeas
- In a large pan, cover them with cold water, place over a medium heat and cook for 40–50 minutes, or until tender
- Drain through a colander
15. Blend burger mixture COOK 1
- In a food processor, combine the cooked aromatics, half of the cooked chickpeas, the lemon zest and juice from the lemons, and 50g of the panko breadcrumbs, Blitz to combine
🤝 Cook 2 hands over chickpeas.
16. Form burger patties COOK 1
- Scrape the spiced burger mixture into a bowl and fold in the remaining chickpeas, fresh herbs and seasoning
- Divide the mixture into 4 and form into burger patties
- Place on a tray in the fridge for at least 20 minutes to firm up
17. Reduce lemon juice COOK 1
- In a small pan over a medium heat, gently simmer the lemon juice until reduced by half
- Set aside to cool to room temperature
🤝 Cook 2 hands over the spiced burger mixture.
18. Heat deep fryer COOK 2
- Preheat the deep-fryer to 140°C
19. Fry chips COOK 1
- Fry the chips for a few minutes until soft but still pale and holding their shape
- Lift the chips out of the oil and increase the temperature to 180°C
- Return the chips to the fryer and cook for 3–5 minutes until crisp and golden, Maintain the heat of the fryer for the burger and leave the chips to drain on kitchen paper
🤝 Cook 2 hands over deep fryer.
20. Coat burgers COOK 2
- In a shallow dish, place the plain flour and season well
- Place the beaten eggs in another dish and the remaining 100g of panko breadcrumbs in a third
- Coat the chilled burger patties first in the flour, eggs, breadcrumbs
🤝 Cook 1 hands over the spiced burger mixture.
21. Make mayonnaise COOK 1
- In a bowl, place the cooled lemon juice with the egg yolk, salt for lemon mayonnaise and Dijon mustard, start whisking together, Slowly trickle in the rapeseed oil while still whisking until the mixture thickens and emulsifies—you may not need all of the oil
- Set aside until ready to serve
22. Fry burgers COOK 2
- Fry the coated burgers in the deep fryer for about 5 minutes until golden and piping hot all the way through
- Drain any excess oil on kitchen paper before serving
🤝 Cook 1 hands over chips.
23. Finish coleslaw COOK 2
- Shake out any excess moisture from the coleslaw vegetables and transfer to a bowl
- Mix in 1–2 tablespoons of the lemon mayonnaise and stir well so everything is lightly coated
🤝 Cook 1 hands over the mixture.
24. Plate and serve BOTH
- Halve and lightly toast the burger buns, layer up the chutney, lettuce leaves, tomato slices, burgers, pickled cucumber and lemon mayonnaise
- Serve the burgers with the coleslaw and chips on the side
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