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Chilli Burgers


If we are fortunate with the weather, as we often are in September, there may be a couple more barbeques. These vegetarian burgers are very tasty and handy for those imprompu occasions because they can be done with store cupboard ingredients. If you do them on the BBQ, brush them with a little oil first. They are just as tasty cooked as directed here, in a pan. You can play around with the herbs, trying out any that you grow, or replacing with dried.


1 can of chick peas, drained

1 large onion, finely chopped

3 tbsp oil

2 garlic cloves, crushed

1 tsp chilli powder

3 tbsp tomato puree

small handful basil, chopped

2 sprigs fresh oregano if available

3 tbsp chopped parsley

2 tbsp soy sauce

handful of fresh, wholemeal breadcrumbs

salt & pepper to taste


  1. Put the chick peas in a food processor and puree or finely mash them
  2. Cook the onion until transparent and stir in the garlic, chilli powder, tomato puree, basil and oregano.  Cook gently for 2 minutes
  3. Mix together the onion mixture together with the beans, soy sauce, parsley, breadcrumbs, salt and pepper
  4. Divide into 8 equal portions and shape as burgers
  5. Refrigerate for at least ½ hour as this will solidify them and help to retain their shape in cooking
  6. Heat the oil and cook burgers until golden on both sides


Serve with chips or a wholemeal bun and relishes with a crisp side salad.