Veggie burgers







Cook Time

65-70 Min


  • 100g/4oz fresh green beans
  • 100g/4oz bulgur wheatt
  • 225ml/8fl oz boiling water
  • 1 small courgette
  • 1 small carrot
  • 1⁄2 Granny Smith apple
  • 100g/4oz canned cooked chickpeas, rinsed and drained
  • 1 tablespoon minced onion
  • 1 tablespoon peanut butter
  • 1 1⁄2 tablespoons vegetable oil
  • 1⁄2 teaspoon curry powder
  • 1⁄2 teaspoon chilli powder
  • 100g/4oz fresh breadcrumbs
  • salt and freshly ground black pepper
  • Cook the green beans in boiling water until tender but still with a bite. Refresh in cold water, drain and chop finely.
  • Cook the bulgur in boiling water for 1 minute. Remove from the heat, cover and leave to stand.
  • Grate the courgette and carrot, then peel, core and grate the apple. Wrap in a clean tea towel and squeeze out excess moisture. Combine with the green beans in a mixing bowl.
  • In a blender or food processor, purée the chickpeas, onion, peanut butter, oil, curry powder and chilli powder until smooth. Season with salt and pepper. Add to the grated vegetables.
  • Drain the bulgur through a strainer, pressing with the back of a spoon to extract excess liquid. Add to the bowl. Add the breadcrumbs and refrigerate for 1 hour.
  • With wet hands, shape the mixture into four burgers. Cook under a medium grill for 3 minutes on each side. Serve hot.
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