Chickpea & Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise

Cook, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner

Chickpea & Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise

Even traditional burger lovers will be won over by the healthy vegetarian patties, and slathering them with a smoky spread make them even more appealing. Set out paper-thin red onion slices for those who might want them and garnish each plate with pickle slices or wedges.

 

Chickpea & Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise

 

For the smoked paprika mayonnaise:

5 Tbs. (3 fl. oz./80 ml.) mayonnaise

1 tsp. Spanish smoked paprika

2 tsp. fresh lemon juice

Salt

 

1 small red potato

Salt and freshly ground pepper

1 Tbs. olive oil, plus more for frying

1 clove garlic, minced

1 tsp. seeded and minced jalapeno chile

1 tsp. ground cumin

1/4 tsp. chili powder

1 can (15 oz./470 g.) chickpeas, drained and rinsed

1/4 cup (2 oz./60 g.) chopped roasted red bell pepper

2 eggs, lightly beaten

5 Tbs. (1 oz./60 g.) panko

2 Tbs. minced fresh flat-leaf parsley

5 brioche buns, split

Lettuce leaves for serving (optional)

 

To make the paprika mayonnaise, in a small bowl, stir together the mayonnaise, smoked paprika and lemon juice. Season with salt.

 

Put the potato in a small saucepan. Add water to cover by 1 inch (2.5 cm.) and a generous pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium, and cook until the potato is fork-tender, about 15 minutes. Drain the potato and let cool, then cut into small dice.

 

In a small frying pan, warm the 1 tablespoon oil over medium heat. Add the garlic, jalapeno, cumin and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute.

 

In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the roasted pepper, eggs, panko, parsley, potato and garlic mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Using your hands, mix until well combined and then form into 5 patties.

 

Pour enough oil into a large frying pan to coat the bottom, and heat over medium-high heat. Add the patties and cook, turning once, until golden brown and heated through, about 3 minutes per side. Place a lettuce leaf (if using) on the bottom half of each bun, top with a burger and a generous dollop of the mayonnaise, and serve. Serves 5.

 

Williams-Sonoma Vegetable of The Day CookbookFind more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.

17 comments about “Chickpea & Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise

  1. Cheyanne

    Made these today and they were delicious! Did not have fresh capsicum on hand so used chargrilled capsicum from a jar and just paper towelled them well. My fussy 3 year old gobbled them up. Thank you!

    Reply
  2. Jessie

    Who said vege burgers can’t be hearty and flavorsome! Tried these tonight and they turned out AMAZING! I have started cutting out meat in my diet and I’m so thankful that I found a good solid recipe to substitute my usual beef burger. Thank you so much for sharing!

    Reply
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  6. Emy

    I made these today, I loved them. I did not have a potato on hand so I substituted about 1/2 cup of potato flakes and instead of panko I used oats (for a healthier option) and used egg whites (2) instead of 2 whole eggs and came out perfect. For those interested in baking instead of frying, I baked for 10 minutes at 450.. These were awesome!!

    Reply
    1. Michelle

      Thats a great idea. I may bake up the remaining batter tomorrow. I had enough to make4-5 of them but I live alone with my golden and didnt cook up all of them. I should bake them for sure.

      Reply
  7. Lauren

    Tried these last night and my husband and I were not very impressed. As for the positive sides, they seem really healthy, and they were hearty and filling. However, they just did not have enough flavor. Maybe the amount of cumin and chili powder needs to be increased to 2 tablespoons each or maybe you need to add an extra tablespoon each of cumin and chili powder once you are mixing everything together. This recipe also says that it makes enough for 5, but I found that it only makes 3 whole patties–the size that would fit completely on a regular hamburger bun. I suppose if you had little hamburger buns, then you could make 5. The paprika mayonnaise was fine, but it’s really only enough for 2 people, and you really do need it to add some more flavors to this dish. Lastly, while the recipe looks simple, it creates a huge mess in the kitchen. In other words, you’ll have a lot of utensils, bowls, and equipment to clean up. I had high hopes, but, in short, my husband told me not to make them again.

    Reply
    1. Lauren

      **oops, sorry, I meant the spices should be increased to 1 tablespoon each or at least 2 teaspoons each

      Reply
    2. Michelle

      I added BBQ sauce and Curry to my mayonnaise. I also used sweet potato instead of white potato. I added Curry powder instead of Cumin and Oregano instead of Parsley. I would also recommend a garden sweet relish. I had one on hand that my grandmother made last summer and it really took this veggie burger over the top

      Reply
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  9. Michelle

    I added BBQ sauce and Curry to my mayonnaise. I also used sweet potato instead of white potato. I added Curry powder instead of Cumin and Oregano instead of Parsley. I used an onion bulkie bun – toasted. It was very good. Overall, its a great recipe. I would also recommend a sweet relish. I had one on hand that my grandmother made last summer and it really took this veggie burger over the top!

    Reply
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