Ainsley Harriott's Veggie Burgers - Anisley's Barbecue Bible - BBC

korma paste

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be lower in sodium and tailored to taste.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats add fiber while crushed crackers can be more economical.

Chop one whole onion and caramelize it in a little bit of butter until the edges are browned.

Add a fat clove of garlic to the onion and sauté.

Add 8 oz of grated carrot and 2 medium courgettes cut into pieces to the skillet.

Mix the vegetables together, adding a little bit of pepper and a touch of salt.

In a food processor, blitz down one can of washed and drained chickpeas until smooth.

To the chickpeas, add 1 egg yolk, 3 tablespoons of chopped flat parsley, and 2 teaspoons of korma curry paste.

Mix in 2 tablespoons of peanut butter (omit if allergic to nuts) and whole meal breadcrumbs.

Add more pepper and salt to taste, then mix everything together.

Add the sautéed vegetables to the chickpea mixture and mix gently to keep the vegetables crunchy.

Shape the mixture into patties slightly smaller than a tennis ball, then flatten them in your palms.

Refrigerate the patties for a couple of hours before cooking.

Lightly brush the burgers with oil and barbecue over medium hot coals for 6-7 minutes on each side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens