BBQ Cheddar Chickpea Burgers

These BBQ Cheddar Chickpea Burgers are the first veggie burgers I’ve ever eaten and I can’t believe they’ve been missing from my life for so long. They are so good that even my chickpea-despising and veggie-hating Official Treat Taster went for a second bite. Okay, so the burger was covered in so much sauce and cheese that he probably couldn’t taste the veggies or chickpeas, but that is beyond the point. The point is: these burgers are fantastic and you need to make them for lunch right now.

The original recipe calls for a food processor, but if you don’t have one (like me) don’t worry – you can still make these burgers. Instead of putting all the ingredients into a food processor, place them all into a large bowl and use a hand-held processor to mix everything together. This is what I did and it worked brilliantly. If you don’t have a hand-held processor, you could always try mashing the chickpeas with a potato masher and mix everything together with a spoon.


These burgers freeze really well. In fact, I have several mini-burgers wrapped in plastic and stored in my freezer for when I’m in desperate need of a snack, but want something healthier than whatever dessert I have in my fridge. I just grab a burger, blast it in the microwave for 4 minutes and devour my almost-instant, nutritious and tasty snack.

BBQ Cheddar Chickpea Burgers

5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6 burgers

Ingredients
  

  • 1/2 onion finely chopped
  • 1/2 cup finely chopped broccoli
  • 1/2 cup grated carrot
  • 2 cups chickpeas rinsed and drained
  • 1/3 cup grated cheddar cheese + more for topping
  • 3 tablespoons BBQ sauce + more for topping
  • 1 tablespoon honey
  • 1/4 cup whole wheat flour
  • pinch salt and pepper
  • 1/2 teaspoon paprika
  • 1/ teaspoon onion powder
  • 1/2 teaspoon garlic powder

Instructions
 

  • Preheat the oven to 390F. Heat a small frying pan over a medium heat and fry the onions until softened.
  • Combine all the ingredients into the bowl of your food processor and mix until completely combined. Be careful not to over-mix - you don't want gloopy burgers, you want thick, chunky burgers packed with texture. Form the mixture into 6 burgers.
  • Lay the burgers on a baking tray and bake for around 30 minutes, or until crispy and golden on the outside.

Notes

Recipe adapted from How Sweet it is

Chicken Taco Chilli

Chilli is a great dish to enjoy on cold winter evenings. I came up with this recipe in an attempt to find a type of chilli that I enjoy. I love the idea of succulent beef chunks in a rich, spicy tomato sauce, but when it arrives on the table, I’m always disappointed. I’m not sure if that says more about my fussiness or my cooking!
This chicken taco chilli recipe is a great Mexican take on a traditional classic. The additional ingredients really take this dish to a whole other level that I feel regular chilli recipes really lack.
I can’t wait until the clocks go forward! These pictures were taken using the mother-in-law’s daylight lamp and just seem to give the photos a hint of blue. Bring on summer!
 
Ingredients
1 chicken breast
1/2 onion
1 garlic clove
1/2 red pepper
1/2 cup kidney beans
3tbsp sweet corn
1/2 cup chopped tomatoes
2tbsp tomato paste
3tbsp taco seasoning (I used this recipe for home-made taco seasoning – it’s my favourite!)
Recipe
1. Place the chicken in a saucepan and add enough water to just cover the chicken. Bring to a simmer and cook for between 20-30 minutes. When fully cooked, drain the water and shred the chicken with two forks.
2. Chop the onion, garlic and red pepper and fry over a medium heat for 10 minutes. Add the kidney beans, sweetcorn, chopped tomatoes, tomato paste and taco seasoning. Let simmer for another 10 minutes.
3. Add the shredded chicken and cook for a final 10 minutes, stirring regularly.

The Best Ever Canarian Potatoes Recipe

Papas arrugadas is a hugely popular dish in the Canaries served with the mouthwateringly-good red and green mojo sauces. And a small pot of creamy aioli, if you’re lucky. Whether you eat them on their own with the previously mentioned sauces or use them as a crowd-pleasing side dish to go with something awesome like Adeje chicken, everyone loves Canarian potatoes. And when you find our just how quick, easy and cheap they are to make at home – you’ll be eating them at every meal!

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