Pumpkin and Chickpea Burgers

So, since the Yankee and I ditched eating red meat as of this year, I really have had cravings for one of my absolute favourite foods - that is, a decent burger. I really loved hamburgers. Since going in for the veggie option, I had road tested quite a few with less than impressive results. Mostly the patties have a slightly crisp texture on the outside, but are utterly mush on the inside. I hate that. Bleurgh.

Now, after a bit of trial and error, I think I've finally come up with my new go-to Veggie Burger recipe. They are crisp on the outside, have a lovely firm texture, and hold together both when you're flipping them and eating them. And they're fairly darned healthy. 

Here's the recipe:

Half a butternut pumpkin
Can of chickpeas
1 tsp cumin
1 1/2 tsp paprika
1 lightly beaten egg
Breadcrumbs
Flat leaf parsley
Flour (to dust)

Boil pumpkin until soft. Drain and mash.

Drain and rinse chickpeas. Mash and add to pumpkin mixture. Add cumin, paprika, chopped flat leaf parsley and salt and pepper to taste. Add beaten egg to mixture and mix thoroughly.

Add breadcrumbs. The amount needed will depend on both the amount of egg and pumpkin used - the mixture should be firm enough to retain a patty shape, but still quite pliable. About a cup should be sufficient, but add it gradually.

Wrap each burger in clingfilm. Refrigerate for a few hours. Just before cooking, unwrap burger and pat down with flour just prior to frying in a layer of vegetable oil. (This gives the burger a lovely 'crunch'.) Fry burger until lightly browned.

Serve as you would normally serve a burger! These will keep uncooked in the fridge for a day or so, if you'd rather make a batch ahead of time. The recipe above will make four good sized burgers.

Enjoy!

LL