Chickpea and Roasted Pepper Burgers
In short: Baked burgers of mashed chickpeas, roasted red pepper, oats and smoked paprika, with a crisp outside and soft middle. Serve them in buns with fresh toppings. It takes about 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 15 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
These burgers are sweet, smoky and a little tangy, thanks to roasted red peppers from a jar and a spoonful of tomato paste. Mashed chickpeas give the patties body, and rolled oats soak up moisture so they hold together. They bake on a tray without any frying and freeze well, so a batch makes several quick dinners. Serve them in toasted buns with lettuce, tomato and a creamy sauce.
Instructions
- Stir the flaxseed and water together and leave for 5 minutes to thicken. Heat the oven to 200°C (400°F) and line a baking sheet with parchment.
- Mash the chickpeas in a large bowl with a fork or potato masher until mostly broken down but still chunky.
- Add the roasted peppers, oats, spring onions, garlic, tomato paste, lemon juice, paprika, thyme, salt, parsley and flax mixture. Mix with your hands until the mixture sticks together.
- Chill the mixture for 15 minutes, then shape into 6 patties about 2 cm (3/4 inch) thick and set them on the tray.
- Brush the tops with half of the oil and bake for 15 minutes. Flip carefully, brush with the remaining oil and bake for 12 to 15 minutes more, until golden and firm.
- Cool for 5 minutes, then serve in toasted buns with mayonnaise, lettuce and tomato.
Tips
- Pat the roasted peppers very dry. Their brine makes the mixture wet and the burgers soft.
- If the mixture is sticky, add another tablespoon of oat flour. If it cracks when you shape it, add a teaspoon of olive oil.
Questions and answers
How do I stop chickpea burgers from falling apart?
Dry the chickpeas and peppers well, add enough oat flour, chill the mixture before shaping and flip the patties gently with a wide spatula once they are firm.
Can I freeze chickpea burgers?
Yes. Freeze the baked, cooled patties with parchment between them for up to 3 months. Reheat from frozen at 200°C (400°F) for about 15 minutes.
Can I pan-fry these burgers?
Yes. Fry them in 2 tablespoons of oil over medium heat for 4 minutes per side. They crisp up well, but handle them gently because they are softer than baked ones.
How long does it take to make Chickpea and Roasted Pepper Burgers?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Chickpea and Roasted Pepper Burgers?
About 430 kcal per serving, with 14 g of protein, 60 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 60 g |
| Fat | 15 g |
| Fiber | 11 g |
| Sugar | 9 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
