Heres a vegie burger with the lot - a nutty, golden patty topped with crisp spinach and red onion, all wrapped in a healthy wholegrain bun. We bet this lemon and herb flavoured burger, served with lashings of sweet chilli sauce, wont just be the choice of vegetarians.
- To make the pumpkin & chickpea patty, cook the pumpkin in a medium saucepan of boiling water for 3 minutes or until almost tender. Drain. Transfer to a bowl and use a potato masher to coarsely mash. Add the chickpeas, breadcrumbs, walnut, chives, egg white and lemon rind. Season with salt and pepper. Use your hands to mix until combined. Shape into a 2.5cm-thick, 9cm-diameter patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Heat the oil in a small non-stick frying pan over medium heat. Cook the patty for 4 minutes each side or until heated through.
- Meanwhile, preheat grill on high. Place the roll, cut-side up, on a baking tray. Cook under grill for 2 minutes or until toasted.
- Place the bread roll base on a serving plate. Spread with half the sweet chilli sauce, if desired. Top with the pumpkin & chickpea patty, spinach and onion. Top with remaining bread roll and serve, with the remaining sweet chilli sauce if desired.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set