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Mediterranean chickpea burgers

Mediterranean chickpea burgers

5
Points®
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

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.

Notes

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

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