Pumpkin and chickpea burger for 1 person
Here’s a vegie burger with the lot – a nutty, golden patty topped with crisp spinach and red onion, all wrapped in a healthy wholegrain bun. We bet this lemon and herb flavoured burger, served with lashings of sweet chilli sauce, won’t just be the choice of vegetarians.
Ingredients for Pumpkin and chickpea burger
Pumpkin and chickpea burger, How to Make
Step 1To make the pumpkin & chickpea patty, cook the pumpkin in a medium saucepan of boiling water for 3 minutes or until almost tender. Drain. Transfer to a bowl and use a potato masher to coarsely mash. Add the chickpeas, breadcrumbs, walnut, chives, egg white and lemon rind. Season with salt and pepper. Use your hands to mix until combined. Shape into a 2.5cm-thick, 9cm-diameter patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Step 2Heat the oil in a small non-stick frying pan over medium heat. Cook the patty for 4 minutes each side or until heated through.
Step 3Meanwhile, preheat grill on high. Place the roll, cut-side up, on a baking tray. Cook under grill for 2 minutes or until toasted.
Step 4Place the bread roll base on a serving plate. Spread with half the sweet chilli sauce, if desired. Top with the pumpkin & chickpea patty, spinach and onion. Top with remaining bread roll and serve, with the remaining sweet chilli sauce if desired.
Tip: Don’t overcook the pumpkin in step 1 – it should still be slightly undercooked before draining and mashing. If you cook it too much, the patty will be soft and may fall apart during cooking in step 2. Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Continue from step 2, 10 minutes before serving. Burger-night tip: To make extra burgers, simply multiply the quantity of each ingredient by the number of burgers you want, then follow the steps above.
Additional information for Pumpkin and chickpea burger
Preparation: 0:25 Minutes, Cooking: 0:10 Minutes, Serving: 1 Person, Level:
2124 kj Energy, 20g Fat Total, 2g Saturated Fat, 11g Fibre, 18g Protein, 741.85mg Sodium, 23g Carbs (sugar), 60g Carbs (total),
All nutrition values are per serve
This Pumpkin and chickpea burger published first on: Australian Good Taste, Images by: Mark O’MearaYou May Also Like
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