I love this Chickpea and Pumpkin Burger. Gluten-free, vegan, delicious and nutritious. It is prefect for those nights when you want to sit in your pyjamas, wrapped in a blanket and watch TV. These burgers are great family, finger food.
I would always add Sauerkraut to a burger. Sauerkraut is a wonderful, salty, tangy side for a burger. If you want a light side for the burger I would go for Celeriac Caper and Rocket Salad or Radish and Cress Salad.
Allergy Information – Chickpea and Pumpkin Burger
Chickpea and Pumpkin Burger is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free, tree nut free.
*For nightshade free sub the paprika for ground coriander.
Top Tips – Chickpea and Pumpkin Burger
I usually keep roasted squash and pumpkin in the freezer. It is super convenient.
If you like your burgers with a bit of texture – don’t mash the pumpkin and chickpeas too much. Leave them quite chunky – roasted pumpkin and squash are quite soft so it is easy to get carried away with the mashing.
If you prefer to bake the burgers you can at 180 C (fan) for 40 minutes but they will not crisp up in the same way.
I serve burgers with iceberg lettuce. Iceberg lettuce is much maligned but I love it – it stays fresh and crispy in almost all circumstances which makes it perfect for burgers, where it is in contact with heat and moisture.
Recipe – Chickpea and Pumpkin Burger
Preparation time 10 minutes (if you have already roasted your pumpkin)
Cooking time 20 minutes
Ingredients – Chickpea and Pumpkin Burger
1 medium (approximately 1.2 kg) Roasted Pumpkin
1 can chickpeas (drained)
0.5 teaspoon hot paprika* (for nightshade free sub the paprika for ground coriander)
0.5 teaspoon ground cumin
0.5 teaspoon sea salt flakes
Juice of half a lemon
3 heaped tablespoons rice flour (plus extra for dusting)
2 tablespoons rapeseed oil
Method – Chickpea and Pumpkin Burger
1. Place the drained chick peas in a large bowl and mash lightly. Scoop the flesh (or skin – whichever is easiest) from the roasted pumpkin and add to the large bowl with the drained chick peas
2. Add the hot paprika, ground cumin, sea salt flakes, lemon juice and mix well. Add the ground rice flour and mix thoroughly. Place the mixture in the fridge for 40 minutes
3. Place a large frying pan on a low to medium heat and add the rapeseed oil
4. Remove the mixture from the fridge and form into four to six burgers, dust the burgers with rice flour on both sides
5. Gently fry the burgers on both sides until golden and crisp. Once cooked remove and drain on kitchen paper
6. Serve in gluten-free, vegan burger buns with iceberg lettuce, tomato, cucumber, Sauerkraut and ketchup.