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Chickpea and quinoa burger with capsicum and mushroom
Chickpea and quinoa burger with capsicum and mushroom
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in a flavorful chickpea and quinoa burger with savory roasted capsicum and mushroom toppings for a satisfying meatless meal.
Ingredients:
  • 70g quinoa
  • 800g sweet potato
  • 80ml olive oil
  • 4 portabella mushrooms, wiped, stem removed
  • 2 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 400g can chickpeas, rinsed, drained
  • 2.50 gm ground cumin
  • 1 lemon, rind finely grated
  • 82.50 ml fresh coriander, finely chopped
  • 1 Free Range Egg, lightly whisked
  • 35g breadcrumbs
  • 21.00 gm lemon juice
  • 150g mayonnaise
  • 4 stone baked ciabatta rolls, split, toasted
  • 125.00 ml fire roasted red pepper strips (roasted capsicum)
  • 1 avocado, sliced
Instructions:
  • Prepare the quinoa according to package instructions and let it cool.
  • 1. Preheat your oven to 220C and line a baking tray with parchment paper. 2. Arrange sweet potato on the prepared tray, drizzle with 1 tablespoon of oil, and toss to coat. Season to taste. 3. Bake for 25 minutes until golden brown. 4. Drizzle mushrooms with 1 tablespoon of oil and add them to the tray for the last 15 minutes of cooking, continuing until tender.
  • Heat 2 teaspoons of oil in a frying pan over medium heat. Sauté spring onion for 2 mins, then add garlic and cook for 1 min. Transfer to a food processor. Add chickpeas, quinoa, cumin, lemon rind, coriander, and egg. Blend until smooth. Transfer to a bowl, mix in breadcrumbs, season generously, shape into 4 patties.
  • In a large frying pan over medium-low heat, heat 1 tablespoon of oil. Cook the patties for 4 minutes on each side, or until they are cooked through. Then, transfer them to a plate lined with paper towel.
  • In a small bowl, mix mayonnaise and lemon juice. Season to taste. Spread half of the lemon mayonnaise on the roll bases. Arrange patties, mushrooms, capsicum, and avocado on top. Drizzle the remaining lemon mayonnaise and cover with the roll tops to assemble the burgers.

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