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Chickpea Burger Recipe from Yorkshire’s Provenance Inns Group

If you love vegetarian food or just looking for a few more meat-free meals to try, Yorkshire’s Provenance Inns group of award-winning restaurants and hotels have a perfect recipe for you! Their Group Executive Chef Jason Wardill has created this zingy and refreshingly light chickpea burger recipe for you to try at home.

Spiced Chickpea Burger Recipe with Pickled Red Onions, Mint Yogurt

Makes 4 Burgers


For the chickpea burgers
400g can chickpeas, drained
zest 1 lemon, ½ lemon, juiced
1 tsp ground cumin
¼ tsp cayenne powder
small bunch coriander, chopped
1 courgette grated
1 egg
100g fresh breadcrumbs
1 medium red onion finely diced
1 tbsp olive oil
4 brioche buns
4 slices of beef tomato
4 pieces baby gem lettuce
Pickled red onions
300ml cider vinegar
3 tbsp caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf
3 small red onions, sliced into rings

Mint yoghurt dressing
1/2 cup plain yoghurt
1 tbsp finely chopped fresh mint
1 tsp lemon juice


Pickled Red Onions
Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.

Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar. Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.

Mint Yoghurt Dressing
Mix all the ingredients together in a bowl and place in the fridge until needed.

Chickpea Burgers
In a food processor, blitz the chickpeas, lemon zest, lemon juice, cumin, cayenne, coriander, egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions and grated courgette. Make into 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they do not burn. To serve, slice each bun and toast, fill with a slice of tomato, baby gem and some pickled red onion rings and a little minted yoghurt.

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Written by

Peter Henry


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