Pumpkin, chickpea and rosemary burgers

Forget tasteless tofu patties and embrace the veggie burger. Suitable for vegans and vegetarians, these patties will please even the most dedicated of carnivores (yep you might even get it past the boyfriend/husband). 

These yummy burgers were created on a girls trip away to the beach where we had plenty of time to dream up new dishes, devour smoothie bowls and practice our photography and yoga poses. The distinctive flavours in these burgers were the result of a garden filled with rosemary and a holiday shack pantry devoid of spices. Paired with the two best condiments ever, hummus and guacamole, the result is delicious.

Whats good: these burgers are high in soluble fibre thanks to the chickpeas and oats (good for keeping your good gut bacteria happy!) as well as protein to keep you full. This recipe is also filled with veg – helping you along to your five a day target.

Catching the sunrise

Catching the sunrise

Morning bliss

Morning bliss

Stack it!

Stack it!

Birds eye view..

Birds eye view..

That rosemary though

That rosemary though..

Pumpkin, chickpea and rosemary burgers
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4 serves
Ingredients
  • For the roast veg:
  • 2 capsicum
  • 4-8 large 0.5cm slices pumpkin, peeled
  • For the burgers:
  • 2 tsp extra virgin olive oil
  • ¼ pumpkin, peeled sliced into cubes
  • 1 can chickpeas, drained and rinsed
  • 1 onion diced
  • 2 cloves garlic finely chopped
  • 1 tbsp rosemary, chopped
  • 1 tsp paprika
  • ¼ cup parsley, chopped
  • 1 apple grated
  • ½ cup rolled oats.
  • Guacamole:
  • 1 avocado
  • Salt & pepper
  • Lemon juice
  • Hummus:
  • 1 can chickpeas, drained and rinsed well.
  • Grated zest and juice of 1 lemon
  • ½ clove garlic
  • Pinch cayenne pepper
  • 1 tbsp hulled tahini
  • 4 tbsp extra virgin olive oil
  • Splash of water (if you need)
  • Salt and pepper to taste
  • To serve:
  • 1 large tomato, sliced
  • ½ cucumber, sliced
  • 2-4 large handfulls spinach
  • Your favourite chutney or relish
Instructions
  1. Preheat your oven to 200C.
  2. For the roast veg: place your sliced pumpkin and capsicum halves onto a greased baking tray and roast for 30-40 mins until the pumpkin is browned around the edges and skin is starting to peel off the capsicum.
  3. For the burgers: Place the pumpkin cubes into a microwave safe dish and add a little water. Microwave on high for 6-8 minutes (alternatively you can roast of steam until soft). Heat oil in a frypan over medium heat then add onion and garlic, stirring until soft. Drain pumpkin and add to pan along with paprika, apple, rosemary and chickpeas, starting to mash it all with the spoon, add salt and pepper to taste. Place the oats into a food processor and process to a flour. Add the pumpkin mix and pulse briefly until just combined (there should still be some chunky bits!).
  4. Shape mix into patties and place on a baking tray lined with baking paper. Place in the oven and cook for 30 minutes, flipping over halfway.
  5. For the hummus: place all ingredients in a food processor and process until smooth. Add salt and pepper to taste
  6. For the Guacamole: mash the avocado flesh with a fork until just smooth then stir in remaining ingredients.
  7. To serve: Layer the pumpkin, tomato roasted capsicum, spinach and cucumber with your veggie burgers and top with a spoonful of guacamole and hummus.
  8. Devour.

 

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