Recipes, re-invented from cooking shows
Easy Spiced Chickpea Burger and Chips
Prep. Time:
Baking Time:
Total Time:
15 mins
40 mins
55 mins
Serves:
2 burgers (serves 2)
An easier take on Nitin's Spiced Chickpea Burger and Chips from Celebrity MasterChef UK ™ 21. The triple-cooked chips become simple oven chips (with an air-fryer option), the burger mix is mashed by hand with no toasting or sautéing, and a single mint and chili yogurt replaces the two dips, bringing...
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Ingredients
FOR THE CHIPS: 1 1/2 lb russet potatoes (UK: Maris Piper) 2 tbsp neutral oil (peanut or canola) 1/2 tsp kosher salt Flaky sea salt, to finish
FOR THE SPICED CHICKPEA BURGERS: 1 can (15 oz) chickpeas, drained and patted dry 1/2 small red onion, very finely diced 1 garlic clove, grated 1 green chili, finely chopped (seeded for less heat) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp garam masala 3 tbsp fresh cilantro, chopped 1/2 cup panko breadcrumbs 3/4 tsp kosher salt 2 tbsp neutral oil, for pan-frying
FOR THE MINT AND CHILI YOGURT: 1/2 cup Greek yogurt 2 tbsp fresh mint, chopped 1/2 green chili, finely chopped 1 tsp lemon juice Pinch of kosher salt
FOR SERVING: 2 brioche buns, split Shop-bought mayonnaise (optional)
EQUIPMENT: Rimmed sheet pan (or an air fryer) Mixing bowl Potato masher or fork Plate Small bowl Nonstick skillet
Method
STEP 1: ROAST THE CHIPS
Heat the oven to 425°F. Scrub the potatoes (no need to peel) and cut into chips about 1/2 inch thick. Pat dry, then toss on a rimmed sheet pan with the neutral oil and 1/2 tsp kosher salt. Spread into a single layer and roast for 35–40 minutes, turning halfway, until deep golden and crisp. Air-fryer shortcut: cook at 400°F for 18–22 minutes, shaking the basket halfway; work in batches if needed.
STEP 2: MAKE THE BURGER MIX
While the chips roast, tip the chickpeas into a mixing bowl and mash with a potato masher or fork to a coarse paste, keeping some texture. Add the red onion, garlic, green chili, ground cumin, ground coriander, garam masala, cilantro, panko breadcrumbs and 3/4 tsp kosher salt, and mix well. The mix should hold firmly when squeezed; if it feels wet, add another tablespoon of panko.
STEP 3: SHAPE THE PATTIES
Divide the mix in two and press each portion firmly into a patty about 3/4 inch thick with smooth edges. Set on a plate and chill for 10 minutes so they firm up and hold together in the pan.
STEP 4: MAKE THE MINT AND CHILI YOGURT
In a small bowl, stir together the Greek yogurt, mint, green chili, lemon juice and a pinch of kosher salt. Refrigerate until needed.
STEP 5: COOK THE BURGERS
About 10 minutes before the chips are done, heat the 2 tbsp oil in a nonstick skillet over medium-low heat. Cook the patties for 4–5 minutes per side, turning only once, until deep golden, crisp outside and hot through. Lift onto the plate.
STEP 6: TOAST AND ASSEMBLE
Wipe out the skillet and toast the brioche buns cut side down over medium heat for about 1 minute until just golden. Sprinkle the chips with flaky sea salt. Set a patty in each bun and serve with the chips, the mint and chili yogurt, and mayonnaise on the side if you like.
Instructions
FOR THE CHIPS:
1 1/2 lb russet potatoes (UK: Maris Piper)
2 tbsp neutral oil (peanut or canola)
1/2 tsp kosher salt
(/interesting-ingredients/diamond-crystal-kosher-salt)Flaky sea salt,(/interesting-ingredients/flaky-sea-salt) to finish
FOR THE SPICED CHICKPEA BURGERS:
1 can (15 oz) chickpeas, drained and patted dry
1/2 small red onion, very finely diced
1 garlic clove, grated
1 green chili, finely chopped (seeded for less heat)
1 tsp ground cumin
1 tsp ground coriander
(/interesting-ingredients/ground-coriander)1/2 tsp garam masala
(/interesting-ingredients/garam-masala)3 tbsp fresh cilantro, chopped
1/2 cup panko breadcrumbs
(/interesting-ingredients/panko-breadcrumbs)3/4 tsp kosher salt
(/interesting-ingredients/diamond-crystal-kosher-salt)2 tbsp neutral oil, for pan-frying
FOR THE MINT AND CHILI YOGURT:
1/2 cup Greek yogurt
2 tbsp fresh mint, chopped
1/2 green chili, finely chopped
1 tsp lemon juice
Pinch of kosher salt(/interesting-ingredients/diamond-crystal-kosher-salt)
FOR SERVING:
2 brioche buns, split
Shop-bought mayonnaise (optional)
EQUIPMENT:
Rimmed sheet pan (or an air fryer)
Mixing bowl
Potato masher or fork
Plate
Small bowl
Nonstick skillet
Heading 5
Ingredients
STEP 1: ROAST THE CHIPS
Heat the oven to 425°F. Scrub the potatoes (no need to peel) and cut into chips about 1/2 inch thick. Pat dry, then toss on a rimmed sheet pan with the neutral oil and 1/2 tsp kosher salt. Spread into a single layer and roast for 35–40 minutes, turning halfway, until deep golden and crisp. Air-fryer shortcut: cook at 400°F for 18–22 minutes, shaking the basket halfway; work in batches if needed.
STEP 2: MAKE THE BURGER MIX
While the chips roast, tip the chickpeas into a mixing bowl and mash with a potato masher or fork to a coarse paste, keeping some texture. Add the red onion, garlic, green chili, ground cumin, ground coriander, garam masala, cilantro, panko breadcrumbs and 3/4 tsp kosher salt, and mix well. The mix should hold firmly when squeezed; if it feels wet, add another tablespoon of panko.
STEP 3: SHAPE THE PATTIES
Divide the mix in two and press each portion firmly into a patty about 3/4 inch thick with smooth edges. Set on a plate and chill for 10 minutes so they firm up and hold together in the pan.
STEP 4: MAKE THE MINT AND CHILI YOGURT
In a small bowl, stir together the Greek yogurt, mint, green chili, lemon juice and a pinch of kosher salt. Refrigerate until needed.
STEP 5: COOK THE BURGERS
About 10 minutes before the chips are done, heat the 2 tbsp oil in a nonstick skillet over medium-low heat. Cook the patties for 4–5 minutes per side, turning only once, until deep golden, crisp outside and hot through. Lift onto the plate.
STEP 6: TOAST AND ASSEMBLE
Wipe out the skillet and toast the brioche buns cut side down over medium heat for about 1 minute until just golden. Sprinkle the chips with flaky sea salt. Set a patty in each bun and serve with the chips, the mint and chili yogurt, and mayonnaise on the side if you like.
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