Mini Bun-Less Sweetcorn & Chickpea Burgers Bites

mini burgers means you can have 6 times as many right?

My very own version of M&S Vegan Burgers which Tom discovered a few weeks ago. They were so good and even tasted nice cold the next day for lunch.

Reading the ingredients, the nutritional content was really good for vegan/veggie burgers and it made me wonder if I could create something similar. As you know M&S can be on the pricey side, so I wanted to prove that these could be made on a low budget and still taste just as good. Don’t get me wrong, the M&S ones are great for when you’re on the go or in a rush to cook dinner, but my mini versions can be made in bulk, stored in the fridge and cooked when required.

I’ve gone for making them more bite-size, and without the burger buns. These mini bun-less burgers are great if you are entertaining a large group and need finger food and perfect for a buffet. Plus if you have fussy eaters in your family or group you are cooking for, you can simply let people create their own varieties of burgers.

So content wise, these burgers are meat-free meaning they take nearly no time to cook at all. They are dairy and nut free, and they can be gluten free if required. Protein packed with chickpeas and sweetcorn (surprisingly) and punching lots of flavour from the spices with a nice citrusy twang.

makes 20 mini burgers
takes approx. 25 minutes in total.

For the burgers
1 can of chickpeas (drained and rinsed)
1 can of sweetcorn (roughly 260g drained weight can)
250 g cooked brown rice (I used a pouch)
100g flour (use gluten free if required)
3 teaspoons of cumin
3 teaspoons of ground coriander
1 teaspoon of garlic powder
sprinkle of salt
sprinkle of black pepper
1 teaspoon of lemon zest
oil of choice (I used 1kcal coconut oil)

Served with
sliced vegan cheese
large cocktail sticks

To make the burgers
1. In a food processor add your chickpeas, sweetcorn and rice. Blitz until a rough meal is formed. You want some chunks in it!
2. Empty into a large bowl and add flour, cumin, ground coriander, garlic powder, salt, pepper and lemon zest.
3. Combine thoroughly. If your mixture is too dry and crumbly add a little bit of water.
4. Mould your mixture into approx 20 patties weighing 40g each.
5. On a medium heat, add some oil and your patties. (you’ll probably have to do them in a couple of pans or batches) Cook for 3 minutes on each side. Watch that they don’t burn!

Assemble with extra ingredients as you please – enjoy!

Share and tag your creations with me on Instagram @whatluceeats


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