Coronation chicken is one of those classic kitschy English recipes. Invented when the country was still struggling with rationing after the second world war, it was then seen as exotic and sophisticated. These days you can get cheap tubs of the stuff in most supermarkets and people use it as sandwich fillings or cheerful additions to an impromptu barbecue.
These chickpea burgers were inspired by that classic British dish. Spiced and slightly sweetened with the addition of mango chutney and sultanas. Served with my take on the classic coronation sauce, this works perfectly stuffed into a pitta bread or sandwiched between two naan breads. Yum!
- Makes: Serves 4
Ingredients
For the Burgers:
- Oil for cooking
- 1 Large Onion, chopped
- 3 Cloves of garlic, minced
- 150g Bell Peppers (aprox 1 large pepper or a mix of leftovers), sliced
- 250g Chickpeas (about the same as 1 tin of chickpeas, drained)
- 70g Sultanas
- 2 tsp Turmeric
- 1 tsp Garam Masala
- 1/2 tsp Chilli Flakes
- 1/2 tsp Cumin
- 2 tbsp Mango Chutney
- 1/4 cup fresh Coriander, chopped
- 1 Chia Egg
- 3 tbsp Chickpea Flour
- Gluten Free Breadcrumbs (optional)
For the Sauce:
- 2 tbsp Vegan Mayo
- 1 tbsp Mango Chutney
- 1/2 tsp Nigella Seeds
- 1/4 tsp Cumin
- 1/4 tsp Turmeric
- 1Tbsp Fresh Coriander, chopped
Directions
First make your sauce so it has time to really gather some flavour. Mix together all the sauce ingredients and place in the fridge till you need it.
On a medium to low heat, gradually saute your onion and peppers in a small amount of oil until soft and the onions have turned translucent. Turn up the heat slightly and add your garlic, continuing to saute for about 30 seconds, or until the garlic becomes fragrant. Now ramp up the heat and add both the chickpeas and sultanas and quickly saute until the onions and chickpeas start to take on some colour.
You can now put all the burger ingredients (apart from breadcrumbs, if using) into a food processor and pulse to a paste – it doesn’t need to be completely smooth. I like to shape my burgers using a half cup measure though feel free to use something smaller if that works with your plans. Once your burgers are shaped toss them in the breadcrumbs to help give the burgers an extra crisp coating. Pop your shaped burgers into the fridge to rest and firm up for at least half an hour.
When ready you can fry off your burgers in a frying pan with a light coating of oil, cooking on a medium to high heat for about 5 minutes on each side or until well browned.
Serve with your coronation burger sauce with lettuce and tomato slices in a pitta bread or between two naans – perfect!
Notes
* IF you don’t want to use breadcrumbs then coat your burger in chickpea flour instead. This should give it a slightly crisp outside and stop the burger from being too moist and falling apart
Allergy Notes; This should be naturally vegan, gluten free, nut free, and soy free depending on which vegan mayo you decide to use – no substitutes needed!
