even the most devoted meat burger lovers will be impressed by this burger. How do I know that? Because my husband is one of those people who eat ham burger and only HAM he doesn’t even switch for chicken and he liked this one!
It is very moist with a deep smoky flavour and packed with veggies.
And the smoky mayonnaise dressing is a must with this burger. it complements it in such a beautiful way. This is a very flavourful burger than you can go as simple as Pattie, mayonnaise dressing and some lettuce and that’s it!
What makes it even more perfect is that it’s kind of an all family meal. I prepare some for my little Jeanna also and she loved it. I just omit the salt and any strong spices for her version and shape it as fingers instead of patties.
And it’s freezer friendly. I cook a big batch of those and stored some in the freezer for later use.
Serve it with some potato wedges and some pickles on the side and you are good to go!
If you like this vegetarian burger you will definitely like my falafel burger and my vegan BBQ kafta recipe and many more delicious Vegan recipes to add a little bit more veggies in your life!
Smoky chickpea burger
Ingredients
For the mayonnaise dressing:
- 5 tbsp mayonnaise
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 2 tsp lemon juice
- ¼ tsp white pepper
- Salt to taste
For the burger patties:
- 1 small head of potato (approx. 180 g)
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 tsp cumin powder
- ¼ tsp cayenne pepper or chili powder
- 500 g cooked chickpea drained well you can use can
- 1 red capsicum 60g roasted and chopped
- 2 eggs
- 5 tbsp breadcrumbs (kaak, or any kind of bread crumb you have)
- 2 tbsp fresh parsley minced
For serving:
- The smoky mayo
- lettuce leaves
- burger buns I used in the pictures below some homemade turmeric buns
Instructions
For the mayonnaise dressing:
- Mix all the dressing ingredients. Season with salt and store in fridge to cool while we prepare the rest of the recipe.
- For the burger patties:
- Start by boiling the potato. Boil in small pan with water and generously pinch of salt. Bring to boil than reduce heat and simmer for 15 minutes until fork tender. Drain after cooking and let it cool.
- Roast your capsicum on the direct flame of your stove gas flame. Let it roast for 20 minutes turning with some tongs every 4-5 minutes until roasted from all sides. This step will add so much flavour to your burger.
- In a food processor, add your roasted capsicum and chickpeas and pulse until finely chopped but not puree they need to have some texture in them similar to grain or wet sand.
- Transfer to a deep mixing bowl , and add all the remaining ingredients except the potato. After the potato is dice into small cubes and add to the chickpea patties mixture. Mix with a spatula or hands until well combined and form into 5 patties.
- Heat some oil in a pan over medium heat. Add the patties and cook for 3 minutes per side until golden brown and flip and cook for the same time the second side.
For serving:
- Place a lettuce leaf on bottom of each bun top it with your chickpeas patties and a spread a generous tbsp of the mayo dressing on top ,close and dig in!
Notes
- For the baby version: I didn’t put the cayenne pepper and salt in the patties mixture, I formed them into fingers shapes and cooked them the same. I served some for my baby girl with some pealed cucumber slices and roasted sweet potatoes. You can store the cooked fingers also in the freezer for up to 3 months. so you baby can enjoy later on.
I usually cook a double batch of this recipe and before adding the spices and salt and remove some for the baby in different bowl. And mix it and cook it separately. - For storing: you can make a big batch cook it and store it in the freezer .
- Smoked paprika: if you don’t have the smoked paprika you use sweet normal paprika, but smoked paprika add so much to this recipe
- for meal prep: you can prepare and cook the patties in advance and store in air-tight container for up to 5 days