Scrumptious bean burgers oh how I love you. Crispy on the outside, soft within, a tang of onions and the comfort of the BEAN. I must have made dozens of these beauties over the last few years, and I’ve started to experiment.
This version started as an accident, as many of the best recipes do. My usual recipe for them is a more Middle Easterny vibe with coriander and lemon, or sometimes I go for Falafel instead, but alas, as I started to make my Chickpea, Coriander and Carrot Burgers I realised I’d used my last lemon to freshen up a Greek salad. I needed something to provide a good tang, otherwise the taste and texture would have been rather claggy, so I reached for a large juicy tomato, which did the trick nicely. Obviously tomatoes and basil are a perfect match, and thus these yummy, fresh alternatives to a standard bean burger were born!
I’ve also made another change to my previous recipe in that I now cook these in the oven. Oven cooking = more time for me!
Tomato and Basil Chickpea Burgers
1 tin chickpeas, drained
1 clove garlic
half a red onion
1 large tomato
1 large bunch basil (like – a whole pot’s worth of leaves)
1 level teaspoon salt
a few grinds of black pepper
1 egg, whisked (optional)
enough breadcrumbs to coat the 4 bean burgers
splash olive oil
1. Blitz all of the ingredients except the egg (if using) and the breadcrumbs in the food processor.
2. Shape into 4 patties and leave in the fridge to firm up for about an hour.
3. When you’re ready to cook, preheat the oven to 180 degrees.
4. Dip each burger in the egg (if using) and then into the breadcrumbs.
5. Drizzle with a little olive oil then place on a baking sheet and cook for 30 minutes.
I’m linking up with the Cook Once, Eat Twice Challenge over at Searching for Spice, as it’s a great idea to whip up a batch of these and either keep them in the fridge for a few days or freeze them and just heat them up when you want to use them!