7

Mediterranean chickpea burgers

Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
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

chickpeas, canned, rinsed, drained

2 can(s), (2x400g cans)

zucchini

1½ cup(s), coarsely grated

semi dried tomatoes, not in oil

¼ cup(s), finely chopped

egg(s)

1 medium, lightly beaten

fresh basil

2 tbs, chopped

Breadcrumbs

¼ cup(s), (30g)

olive oil

2 tsp

light whole egg mayonnaise

2 tbs

smoked paprika

¼ tsp, (pinch)

garlic

1 clove(s), chopped

Wholegrain bread roll

4 individual, (4x50g) 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.
Notes
SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice.

Start eating better than ever!