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Chickpea & feta burgers

  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings


  • 80ml (1/3 cup) olive oil
  • 3 shallots, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 400g can chickpeas, rinsed, drained
  • 1 carrot, peeled, coarsely grated
  • 80g feta, crumbled
  • 1 egg
  • 70g (3/4 cup) dried (packaged) breadcrumbs
  • 1 Turkish bread loaf, quartered crossways, split
  • 200g ctn tzatziki
  • 25g baby spinach leaves
  • 1 vine-ripened tomato, thinly sliced
  • 2 Lebanese cucumbers, trimmed, peeled into ribbons
  • Fresh mint leaves, to serve


  • 1
    Heat 1 tablespoon oil in a frying pan over medium heat. Cook shallot and garlic, stirring, for 2 minutes or until soft. Transfer to a food processor. Add chickpeas, carrot, feta and egg, and process until combined. Transfer to a bowl. Season with salt and pepper. Add the breadcrumbs and mix until combined. Divide mixture into 4 equal portions. Shape each portion into a 6mm-thick, 10cm-diameter patty.
  • 2
    Heat the remaining oil in a non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until browned and cooked through.
  • 3
    Meanwhile, preheat grill on high. Cook the bread under grill for 2 minutes each side or until lightly toasted.
  • 4
    Divide half the bread, cut-side up, among serving plates. Spread with a little tzatziki. Top with spinach, tomato, chickpea patty, cucumber and mint. Top with a dollop of tzatziki and the remaining bread.

Source: taste.com.au


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