adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and chickpea burger
Pumpkin and chickpea burger
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Delicious nutty veggie patty topped with spinach and red onion in a wholegrain bun. Bursting with lemon and herb flavors, finished with sweet chili sauce. Perfect choice for all burger lovers.
Ingredients:
  • 9.20 gm olive oil
  • 1 wholegrain bread roll, split
  • 33.00 gm sweet chilli sauce (optional)
  • Baby spinach leaves, to serve
  • 1/4 small red onion, very thinly sliced
  • 130g Kent pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 x 125g can chickpeas, rinsed, drained, coarsely mashed
  • 30.00 ml fresh wholegrain breadcrumbs (made from day-old wholegrain bread)
  • 9.20 gm dry-roasted walnuts, coarsely chopped
  • 2 tsp chopped fresh chives
  • 1 egg white, lightly whisked
  • 1/2 tsp finely grated lemon rind
Instructions:
  • Cook pumpkin in boiling water until almost tender. Drain and mash coarsely in a bowl. Add chickpeas, breadcrumbs, walnuts, chives, egg white, lemon rind, salt, and pepper. Mix with hands until combined. Shape into a patty, chill in fridge for 30 minutes.
  • In a small non-stick frying pan over medium heat, heat the oil. Cook the patty for about 4 minutes on each side or until warmed through.
  • Preheat the grill on high. Place the roll cut-side up on a baking tray and toast it under the grill for about 2 minutes.
  • 1. Start by placing the bread roll base on a serving plate. Spread with half of the sweet chilli sauce, if desired. Layer with the pumpkin & chickpea patty, spinach, and onion. Top with the remaining bread roll and serve with the extra sweet chilli sauce, if desired.

Similar Recipes