Summer Garden Chickpea Burgers

From Your Pantry:

 

1 tsp Cumin (ground)

 

1 Garlic clove, finely grated

 

2–3 tbsp Flour (plain or gram flour, to bind)

 

Olive oil or rapeseed oil for frying

 

Salt & cracked black pepper

 

Method:

 

1. Prep the Courgette (The Secret to a Juicy Burger)

Grate the courgette using the coarse side of a box grater. Place the grated courgette into a clean tea towel or a piece of kitchen roll and squeeze hard over the sink to remove as much excess water as possible. Don't skip this step, or the burgers will be too wet to hold their shape!

 

2. Make the Burger Mix

In a large bowl, add the drained chickpeas and smash them firmly with a potato masher or the back of a fork until mostly broken down but still retaining some texture (you don’t want a smooth purée).

Add the squeezed courgette, the zest of the whole lemon, a finely chopped handful of coriander and mint, 1 tsp of ground cumin, half of the grated garlic clove, and a good pinch of salt and pepper.

 

3. Shape the Patties

Sprinkle 2 tablespoons of flour over the mixture. Mix everything together with your hands; it should easily stick together. If it feels too wet, add one more tablespoon of flour. Divide the mix into 4 smaller patties (smaller patties cook faster and stay together better on a griddle or BBQ). Pop them in the fridge for 10 minutes to firm up while you make the sauce.

 

4. Whip up the Cool Cucumber Tzatziki

While the patties chill, grate the mini cucumber. Give it a quick squeeze to remove excess water, then toss it into a bowl with the Greek yogurt. Stir in a squeeze of lemon juice, the remaining grated garlic, and a tablespoon of finely chopped fresh mint. Season with a tiny pinch of salt.

 

5. Grill & Serve

Heat a splash of oil in a frying pan, griddle pan, or on the BBQ over medium heat. Fry the patties for 4–5 minutes on each side until they have a beautifully golden, crispy crust.

 

Lightly toast your buns or flatbreads. Lay down a hot crispy patty, smother it with a generous dollop of the cool cucumber tzatziki, and top with any extra fresh salad leaves or sliced tomatoes you have on hand.