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



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.

10 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!

  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!

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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!!


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