This Chickpea and quinoa burger with capsicum and mushroom recipe makes for the ultimate meat-free meal. Topped with zesty lemon, it packs a serious flavour punch.
- Serves4
- Cook time25 minutes
- Prep time20 minutes
Ingredients
- 1/3 cup (70g) white quinoa, rinsed, drained
- 2 (800g) sweet potato, peeled, cut into wedges
- 1/3 cup (80ml) olive oil
- 4 portobello 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 Australian Free Range Egg, lightly whisked
- 1/2 cup (35g) dried breadcrumbs
- 1 tbsp lemon juice
- 1/2 cup (150g) whole-egg mayonnaise
- 4 Coles Bakery Stone Baked Ciabatta Rolls, split, toasted
- 1/2 cup roasted red pepper strips (roasted capsicum)
- 1 avocado, sliced
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Method
Step 1
Cook the quinoa following packet directions. Set aside to cool.Step 2
Preheat oven to 220°C. Line a baking tray with baking paper. Place sweet potato on the baking tray. Drizzle with 1 tbs oil and toss to coat. Season. Bake for 25 mins or until golden brown. Drizzle mushrooms with 1 tbs oil and bake with the sweet potato for last 15 mins of cooking or until tender.
Step 3
Meanwhile, heat 2 tsp 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.Step 4
Heat 1 tbs 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.
Step 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.
Chickpea and quinoa burger with capsicum and mushroom
- Serves4
- Cook time25 minutes
- Prep time20 minutes
Ingredients
- 1/3 cup (70g) white quinoa, rinsed, drained
- 2 (800g) sweet potato, peeled, cut into wedges
- 1/3 cup (80ml) olive oil
- 4 portobello 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 Australian Free Range Egg, lightly whisked
- 1/2 cup (35g) dried breadcrumbs
- 1 tbsp lemon juice
- 1/2 cup (150g) whole-egg mayonnaise
- 4 Coles Bakery Stone Baked Ciabatta Rolls, split, toasted
- 1/2 cup roasted red pepper strips (roasted capsicum)
- 1 avocado, sliced
Description
This Chickpea and quinoa burger with capsicum and mushroom recipe makes for the ultimate meat-free meal. Topped with zesty lemon, it packs a serious flavour punch.
Method
Step 1
Cook the quinoa following packet directions. Set aside to cool.Step 2
Preheat oven to 220°C. Line a baking tray with baking paper. Place sweet potato on the baking tray. Drizzle with 1 tbs oil and toss to coat. Season. Bake for 25 mins or until golden brown. Drizzle mushrooms with 1 tbs oil and bake with the sweet potato for last 15 mins of cooking or until tender.
Step 3
Meanwhile, heat 2 tsp 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.Step 4
Heat 1 tbs 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.
Step 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.