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Chickpea curry burgers

Serves: 8
Prep: 15
Cook: 20

    Chickpea curry burgers are a great lactose/dairy free vegetarian burger option for your next family barbecue. Enjoy these wholesome, healthy burgers, high in protein, iron and fibre.


    • 1 ½ tbs canola oil
    • 1 medium brown onion, finely chopped
    • 1 tbs korma curry paste
    • 1 tsp cumin ground
    • 410g can chickpeas, drained and rinsed
    • 1 egg, lightly beaten
    • ½ cup fresh coriander leaves, finely chopped
    • 1 cup carrot, grated
    • 1 cup fresh multigrain breadcrumbs
    • 2 tbs chickpea (besan) flour
    • 4 oak leaf lettuce leaves
    • 2 ripe tomatoes, sliced
    • 8 wholemeal flat rolls, split and toasted
    • mango chutney to serve


    1. Heat 2 tsp oil in a non-stick frying pan. Cook onion over medium-high heat for 3 minutes until tender. Stir in curry paste and cumin. Cook for 1 minute. Remove from heat. Cool for 5 minutes.
    2. Mash chickpeas in a large bowl. Add onion mixture, egg, coriander, carrot and breadcrumbs. Stir to combine. Divide mixture into 8 portions and mould each portion into a patty. Lightly coat in chickpea flour and shake off excess.
    3. Heat remaining oil in a large non-stick frying pan. Cook the patties over medium heat for 4-5 minutes per side, or until golden brown and cooked through.
    4. Place lettuce and tomato on each roll base. Top with two patties, then remaining bread and serve with mango chutney.

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