Pumpkin & Chickpea Burger

These will firm up when you cook them and the outsides become crispy.

Just toast the insides of the roll as you want the outside to be soft. Also just be careful what rolls you choose as many can be quite high in sodium. We have kept this burger quite basic but you can add things like avocado, cheese, grilled onion, etc, if you wish.

Ingredients

• 4 multigrain rolls
• 8 large slices tomato
• 1 cup lettuce
• ½ cup natural low fat yoghurt
• 2 tbsp. sweet chilli sauce
• 1 tbsp. olive oil
• Cooking spray

Pattie Ingredients:

• 200g (7oz) Pumpkin, cubed
• 1 can chickpeas (garbanzo beans), drained and rinsed
• 2 slices multigrain bread
• 1 tsp. cumin, ground
• 1 tsp. coriander, ground
• 1 tsp. onion powder
• 1 tsp. dijon mustard
• 1 tsp. smoked paprika
• 2 cloves garlic, crushed
• ½ lemon zest
• Splash of Worcestershire sauce
• S & P to taste

Method

1. Preheat oven to 200C. Place pumpkin on an oven tray, lined with baking paper. Spray with cooking spray. Bake for 20 mins or until cooked.  Take out and cool.
2. In a food processer or with a hand blender, blend all the Pattie ingredients except the bread.  When blended, take out and place in a med mixing bowl. 
3. In same blender, blend the 2 slices bread.  Add to the pumpkin mixture and with a spoon mix together.
4. Heat a non-stick fry pan with olive oil on med – high heat.  Divide mixture into 4, it will be a wet mixture so be gently and form with your hands a Pattie. Place into pan, cook one side for approx 4 mins and gently flip.  You want the outside to be browned and crispy.
5. Layout your rolls, sliced tomato and lettuce.  In a small bowl mix yoghurt and sweet chilli sauce mixture. Place patties on to the rolls and drizzle the yoghurt mixture over.
6. Serve immediately.