Mediterranean chickpea burgers
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Who said vegetarian burgers had to be boring? These burgers are full of flavour and will surely become a family favourite in no time.
Ingredients
Red capsicum
1 large
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g cans)
Zucchini
1½ cup(s), (180g) coarsely grated
Semi dried tomatoes, not in oil
¼ cup(s), (15g) finely chopped
Egg(s)
1 medium, lightly beaten
Fresh basil
2 tbs, chopped
Dried breadcrumbs
¼ cup(s), (20g)
Olive oil
2 tsp
Low-fat mayonnaise
2 tbs
Smoked paprika
¼ tsp, (pinch)
Garlic
1 clove(s), chopped
Whole grain bread roll
4 individual, (4 x 50g) split
Rocket
50 g
Tomato(es)
2 medium, sliced
Instructions
1
Preheat a barbecue over medium heat. Cook capsicum on grill, turning, for 15–20 minutes or until skin blisters and chars. Place in a plastic bag and set aside to cool. Peel and discard skin. Coarsely chop flesh.
2
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.
3
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.
4
Process capsicum, mayonnaise, paprika and garlic in a food processor until smooth. Transfer to a bowl.
5
Place roll bases on serving plates. Top with rocket, fresh tomato, patties and capsicum mayonnaise. Sandwich with roll tops to serve.
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