Pumpkin and Chickpea Burgers
These burgers are moist and delicious and will convince even the most staunch of carnivores. The best part? They can be customized to your liking. Just swap out the spices with whatever takes your fancy.
There are a few important things to remember to create a moist vege burger that doesn't fall apart on you. The first is to remove some of the moisture from your vegetables, done by pre-roasting. Then, once everything is mixed together it is vital you let it rest in the fridge for at least 20 minutes before cooking. This allows for the wet ingredients to properly combine with the dry ones. You can tweak how much flour you put in, but don't add too much - the patty mix should stick together nicely and be firm. If you still find there is a lot of water coming out of your mix, you can bake the pattys first then fry them to crisp them up nicely.
Makes 10 pattys
- 1/2 Good sized pumpkin, cut into small cubes
- 400gm can chickpeas, rinsed, drained, and mashed
- 3 cloves garlic, finely chopped
- 1 onion, diced
- 2 1/2 t smoked paprkia
- 1 1/2 t ground cumin
- 1/2 c rolled oats
- 2-3 heaped tablespoons plain flour
- 1 egg, beaten (vegans can use 1 T ground flax seed and 3 T water, combined and placed in fridge to set)
- Good handful chopped parsley and/or coriander
Roast the pumpkin on a baking tray at 180c for 15 minutes. Turn off oven and leave pumpkin inside to cool and dry out further. Prepare your spice mix. Fry onion and garlic over a medium heat in a dash of oil until the onion goes clear. Stir in spices spices and remove from heat. When pumpkin is cool, mash and combine all remaining ingredients with a generous pinch of sea salt. Place mix in the fridge for as long as possible, at least 20 minutes.
Remove from fridge and form into pattys. Shallow fry over a medium heat until golden brown. Serve on a fresh bun with your homemade relish, avocado, and other favourite home grown or seasonal goodies.