Chickpea and quinoa burger with capsicum and mushroom

Make it a meat-free evening with this delicious chickpea and quinoa burger topped with roasted capsicum and mushroom.

Recipe «Chickpea and quinoa burger with capsicum and mushroom» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup white quinoa, rinsed, drained, 2 sweet potato, peeled, cut into wedges, 1/3 cup olive oil, 4 portabella mushrooms, wiped, stem removed, 2 spring onions, thinly sliced , 1 garlic clove, crushed, 400g can chickpeas, rinsed, drained, 1 tsp ground cumin , 1 lemon, rind finely grated, 1/3 cup fresh coriander, finely chopped, 1 Coles Brand Australian Free Range Egg, lightly whisked, 1/2 cup dried breadcrumbs, 1 tbsp lemon juice, 1/2 cup whole-egg mayonnaise, 4 Coles Bakery stone baked ciabatta rolls, split, toasted, 1/2 cup Always Fresh fire roasted red pepper strips.

Ingredients:

• 1/3 cup white quinoa, rinsed, drained 
• 2 sweet potato, peeled, cut into wedges 
• 1/3 cup olive oil 
• 4 portabella mushrooms, wiped, stem removed 
• 2 spring onions, thinly sliced 
• 1 garlic clove, crushed 
• 400g can chickpeas, rinsed, drained 
• 1 tsp ground cumin 
• 1 lemon, rind finely grated 
• 1/3 cup fresh coriander, finely chopped 
• 1 Coles Brand Australian Free Range Egg, lightly whisked 
• 1/2 cup dried breadcrumbs 
• 1 tbsp lemon juice 
• 1/2 cup whole-egg mayonnaise 
• 4 Coles Bakery stone baked ciabatta rolls, split, toasted 
• 1/2 cup Always Fresh fire roasted red pepper strips 
• 1 avocado, sliced 

Instructions

1. Cook the quinoa following packet directions. Set aside to cool.
2. 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.
3. 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.
4. 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.
5. 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.