Mediterranean chickpea burgers

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Who said vegetarian burgers had to be boring? These burgers are full of flavour and will surely become a family favourite in no time.

  • 1 large Red capsicum
  • 2 can(s) chickpeas, canned, rinsed, drained, (2x400g cans)
  • 1 1/2 cup(s) Zucchini, coarsly grated
  • 1/4 cup(s) Tomatoes, semi-dried without oil, (35g), finely chopped
  • 1 medium egg(s), lightly beaten
  • 2 tbs fresh basil, chopped
  • 25 g Breadcrumbs, (1/4 cup)
  • 2 tsp olive oil
  • 2 tbs low-fat mayonnaise
  • 2 g Paprika, smoked, (pinch)
  • 1 clove(s) garlic, chopped
  • 4 large multigrain bread roll, split
  • 50 g rocket
  • 2 medium Tomato, sliced

Preheat a barbecue over medium heat. Cook capsicum on grill, turning, for 15–20 minutes or until skin blisters. Place in a plastic bag and set aside to cool. Peel and discard skin. Coarsely chop flesh.

Meanwhile, process chickpeas in a food processor until almost smooth. Transfer to a large bowl. Add zucchini, semi-dried tomato, egg and basil and mix well to combine. Shape mixture into 4 patties. Place breadcrumbs on a plate. Press patties into breadcrumbs to coat.

Drizzle flat plate with oil. Cook patties for 4 minutes each side or until golden and heated through. Cook rolls, cut-side down, on grill for 1 minute or until light golden.

Process capsicum, mayonnaise, paprika and garlic in a food processor until smooth. Transfer to a bowl.

Place roll bases on serving plates. Top with rocket, fresh tomato, patties and capsicum mayonnaise. Sandwich with roll tops to serve.

SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice.

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