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This is a great vegetarian option and a good choice for healthy eaters too, as there’s less bread and the fat is kept to a minimum.

Chickpea, Leerdammer Cheese and Ciabatta Burger
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  • 20 Minutes

  • Medium

  • slices

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Chickpea, Leerdammer Cheese and Ciabatta Burger

Portions:

4

Enjoy at:

Lunch, Dinner, Ideal for barbecue

Instructions:

1. Toast the cumin seeds in a dry frying pan over a high heat for 30-40 seconds. Tip them into a mixing bowl. Heat 1 tsp of oil in the frying pan and cook the onion over a low heat for 5 minutes, until softened. Add to the mixing bowl. 2. Blend the chick peas in a food processor or blender until smooth. Add to the mixing bowl with the carrot, houmous, Leerdammer ® cheese and coriander. Season, then shape the mixture into 4 patties. Dip the patties in flour to coat them lightly, then dip them in beaten egg. 3. Heat the remaining oil in the frying pan and cook the burgers over a medium low heat for 8-10 minutes, turning to cook both sides. 4. Meanwhile, make the relish by mixing the yogurt with the cucumber and mint or coriander. Cut 4 slices of ciabatta or sourdough, and char-grill or toast them lightly. 5. Pile a few rocket leaves on the toast and arrange the burgers on top, placing a slice of Leerdammer Toastie & Burger on each one. Serve with the relish.

Ingredients

  • 1 tsp cumin seeds

  • 3 tsp olive oil

  • 1 small red onion, finely chopped

  • 1 large carrot, grated

  • 2 tbsp roasted onion houmous (or use regular)

  • 80g Leerdammer ® cheese, grated

  • 400g can chick peas, rinsed and drained

  • 2 tbsp chopped fresh coriander

  • Salt and freshly ground black pepper

  • Plain flour, for coating

  • 1 egg, beaten

  • Ciabatta or sourdough bread, to serve

  • 4 slices Leerdammer Toastie & Burger

  • Relish:

  • 150g 0% fat Greek yogurt

  • ¼ cucumber, finely chopped

  • 2 tbsp chopped fresh mint or coriander

#ENJOY