Pumpkin & Chickpea Burger

Does anyone not love a burger? They are a great idea for a Friday Fakeaway meal where you know exactly what ingredients are used. A versatile burger mix that can also be mixed into balls and served as a party starter.
5 from 1 vote
Prep Time 30 mins
Course Main Course
Servings 4

Ingredients
  

Burger Ingredients

  • 1 can Chickpeas drained & rinsed
  • 300 gram Pumpkin diced into 1cm cubes
  • 1 Tbsp Chia Seeds
  • 2 1/2 Tbsp Water
  • 1 clove Garlic minced
  • 1 cup Rolled Oats
  • 1 tsp Chilli Flakes
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1 tsp Sea Salt
  • Squeeze Lemon Juice
  • 1 Tbsp Tahini
  • 1 Tbsp Olive Oil
  • 4 Bread Rolls
  • Tomato, Lettuce, Capsicum to serve
  • Vegan Sour Cream to serve

Beetroot Hummus Ingredients

  • 1 can Chickpeas drained & rinsed
  • 1 clove Garlic
  • 50 gram Lemon Juice
  • 1 Raw Beetroot diced
  • 1 Tbsp Tahini
  • 1 Tbsp Olive Oil
  • 1 tsp Ground Cumin
  • Salt & Pepper

Instructions
 

  • Microwave, steam or roast pumpkin until tender.
  • Combine chia seeds & water in a small bowl and let the seeds sit 5 mins.
  • Whilst pumpkin is cooking, place all hummus ingredients in a high-powered blender & process until smooth. When smooth, set aside. Wash & dry blender.
  • Place chickpeas, pumpkin, chia seeds, garlic, oats, spices, salt, lemon juice & tahini in a blender and pulse until combined. You may need to help things along using your tamper.
  • Form into burger patties and shallow fry in olive oil until cooked golden brown.
  • Serve with salad ingredients & top with beetroot hummus & vegan sour cream.

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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