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.

 

Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.