Spinach and Chickpea Veggie Burgers

Spinach and Chickpea Veggie Burgers are easy to make, healthy, low in fat and so delicious even non-veggies will enjoy them. I bake them in the oven rather than fry them as it's healthier and I find it easier. These burgers are a great way to smuggle spinach into fussy children.

Adding grated cheddar cheese gives these burgers lovely rich savoury flavour. Crumbled feta is also delicious, but it gives a sharper flavour. If you're not making these burgers for children add a finely chopped chilli for a kick.

The recipe makes 6 large or 12 small burgers. If I make large burgers I like to serve them in buns with fried onions and relish or ketchup. If I make small burgers I serve them with roasted cherry tomatoes, salad, pitta bread and houmous or salsa.

Massive thank you to the lovely Katy for this recipe! She's a great mum and a brilliant cook.

Spinach and chickpea burgers.jpg

Spinach and Chickpea Veggie Burgers: Makes 12 small or 6 large burgers

Time: 10 mins hands on time + 20 mins baking

Cost: 53p per serving*

Calories: 177 per serving*

*based on 4 servings

  • 400g tin of chickpeas, drained
  • 120g fresh spinach leaves, finely chopped
  • 2 spring onions, finely sliced 
  • 75g Cheddar, grated (or feta crumbled)
  • 2 small carrots, grated
  • 1 large egg, whisked
  • A little oil for greasing
  1. Pre-heat the oven to 200 C / gas mark 6.
  2. Put the chickpeas in a large bowl. Mash them roughly with a potato masher or fork. Add all the remaining ingredients and mix everything really well with your hands. Season to taste.
  3. Split the mixture into 6 or 12 portions. Now wash your hands and shape each portion into a burger shape. It helps if your hands are wet as the mixture does not stick to your hands as much.
  4. Grease a large baking sheet with a little oil. Bake the burgers for around 20 minutes flipping once half way through the cooking time.

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