Make it a meat-free evening with this delicious chickpea and quinoa burger topped with roasted capsicum and mushroom.
- Cook the quinoa following packet directions. Set aside to cool.
- Preheat oven to 220C. Line a baking tray with baking paper. Place sweet potato on the baking tray. Drizzle with 1 tbsp oil and toss to coat. Season. Bake for 25 mins or until golden brown. Drizzle mushrooms with 1 tablespoon oil and bake with the sweet potato for last 15 mins of cooking or until tender.
- Meanwhile, heat 2 teaspoons oil in a frying pan over medium heat. Cook spring onion, stirring, for 2 mins. Add garlic and cook for 1 min. Transfer to a food processor. Add chickpeas, quinoa, cumin, lemon rind, coriander and egg. Process until combined. Transfer to a bowl. Stir in breadcrumbs. Season well. Divide into 4 portions and shape each portion into a patty.
- Heat 1 tablespoon oil in a large frying pan over medium-low heat. Cook patties for 4 mins each side or until cooked through. Transfer to a plate lined with paper towel.
- Combine mayonnaise and lemon juice in a small bowl. Season. To assemble burgers, spread roll bases with half the lemon mayonnaise. Top with patties, mushroom, capsicum and avocado. Drizzle with remaining lemon mayonnaise and top with roll tops.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set