Pumpkin and Chickpea Burgers
Servings
2burgers
Servings
2burgers
Ingredients
  • 1cup pumpkinpeeled and cubed
  • Olive oil spray
  • 80grams tinned chickpeas
  • 1/2tsp ground cumin
  • 1/2tsp ground coriander
  • 1/2tsp Dijon mustard
  • 1/2tsp smoked paprika
  • 1tsp lemon juice
  • 1/2tsp Worcestershire Sauce
  • 2tbsp plain wholemeal flour
  • 1tbsp reduced-fat Greek natural yoghurt
  • 1tsp sweet chilli sauce
  • 2 wholegrain rolls
  • 1/2 sliced tomato
  • 1cup shredded mixed lettuce leaves
Instructions
  1. Preheat oven to 200C and line a tray with baking paper.
  2. Place pumpkin on the tray and lightly spray with cooking oil. Bake for 20 minutes or until roasted and tender. Remove from oven and allow to cool.
  3. When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Blitz to combine all ingredients.
  4. Heat a non-stick frying pan over a medium-high heat. Lightly spray with cooking oil.
  5. Shape the chickpea and pumpkin mixture into burger patties and dust the outside with flour.
  6. Place patty into frying pan, cook on each side for approx 4-5 minutes or until golden on the outside and warmed through in the centre.
  7. Combine yoghurt and sweet chilli sauce.
  8. Halve the bread roll and place lettuce and tomato on one half.
  9. Top with burger patty and drizzle over sweet chilli yoghurt. Top with other half of bun to serve.
Recipe Notes

362 calories per serve

Print Recipe
 Pumpkin and Chickpea Burgers
Pumpkin and Chickpea Burgers
Votes: 9
Rating: 3.56
You:
Rate this recipe!
Course Main Dish
Cuisine Vegetarian
Servings
burgers
Ingredients
  • 1 cup pumpkin peeled and cubed
  • Olive oil spray
  • 80 grams tinned chickpeas
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire Sauce
  • 2 tbsp plain wholemeal flour
  • 1 tbsp reduced-fat Greek natural yoghurt
  • 1 tsp sweet chilli sauce
  • 2 wholegrain rolls
  • 1/2 sliced tomato
  • 1 cup shredded mixed lettuce leaves
Course Main Dish
Cuisine Vegetarian
Servings
burgers
Ingredients
  • 1 cup pumpkin peeled and cubed
  • Olive oil spray
  • 80 grams tinned chickpeas
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire Sauce
  • 2 tbsp plain wholemeal flour
  • 1 tbsp reduced-fat Greek natural yoghurt
  • 1 tsp sweet chilli sauce
  • 2 wholegrain rolls
  • 1/2 sliced tomato
  • 1 cup shredded mixed lettuce leaves
Pumpkin and Chickpea Burgers
Votes: 9
Rating: 3.56
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200C and line a tray with baking paper.
  2. Place pumpkin on the tray and lightly spray with cooking oil. Bake for 20 minutes or until roasted and tender. Remove from oven and allow to cool.
  3. When pumpkin is cool, place in a food processor with rinsed and drained chickpeas, cumin, coriander, mustard, paprika, lemon juice and Worcestershire sauce. Blitz to combine all ingredients.
  4. Heat a non-stick frying pan over a medium-high heat. Lightly spray with cooking oil.
  5. Shape the chickpea and pumpkin mixture into burger patties and dust the outside with flour.
  6. Place patty into frying pan, cook on each side for approx 4-5 minutes or until golden on the outside and warmed through in the centre.
  7. Combine yoghurt and sweet chilli sauce.
  8. Halve the bread roll and place lettuce and tomato on one half.
  9. Top with burger patty and drizzle over sweet chilli yoghurt. Top with other half of bun to serve.
Recipe Notes

362 calories per serve