Chickpea & Roasted Pepper Burgers
Serves
5
Prep Time
30 minutes
Cook Time
25 minutes
Ingredients
For the paprika mayonnaise:
5 tbsp mayonnaise
1 tsp smoked paprika
2 tsp lemon juice
salt
5 tbsp mayonnaise
1 tsp smoked paprika
2 tsp lemon juice
salt
For the burgers:
1 small sweet potato
1 tsp extra virgin olive oil + 2 tbsp for frying
1 clove garlic, minced
1 jalapeño pepper, seeded, minced
1 tsp ground cumin
¼ tsp chili powder
14 oz (400 g) can chickpeas, drained
¼ cup (60 g) roasted red pepper, drained, chopped
5 tbsp panko breadcrumbs
2 tbsp fresh parsley, finely chopped
5 burger buns
lettuce leaves, to serve
1 small sweet potato
1 tsp extra virgin olive oil + 2 tbsp for frying
1 clove garlic, minced
1 jalapeño pepper, seeded, minced
1 tsp ground cumin
¼ tsp chili powder
14 oz (400 g) can chickpeas, drained
¼ cup (60 g) roasted red pepper, drained, chopped
5 tbsp panko breadcrumbs
2 tbsp fresh parsley, finely chopped
5 burger buns
lettuce leaves, to serve
Nutrition
(Per Serving)
Calories
482
Fats
22 g
Protein
15 g
Carbs
61 g
Instructions
- Make paprika mayonnaise by mixing mayonnaise, smoked paprika and lemon juice. Season to taste with salt and set aside.
- Boil sweet potato in small pot until tender (about 15 minutes). Drain and cool before cutting into small cubes.
- In small skillet, heat 1 teaspoon olive oil over medium heat. Add garlic, jalapeño pepper, cumin, and chili powder. Stir to combine and cook for 1 minute.
- In food processor, pulse chickpeas until finely chopped, but not puréed. Transfer into large bowl and add roasted red peppers, panko breadcrumbs, parsley, sweet potato, and garlic. Season to taste with salt and pepper. Use hands to mix until well combined, then form mixture into 5 patties.
- Add remaining olive oil to large skillet over medium-high heat. Add patties and cook for 3 minutes on each side, or until golden brown.
- Place lettuce leaf on bottom bun. Place chickpea burger over lettuce and spoon paprika mayonnaise on top. Serve immediately.