I have these guys for dinner every week. They are so simple and filling, and turn what would normally be something unhealthy into something packed with fibre, and containing 2 of your 5 a day. The meat-eaters in my life like them too. In the picture, you can seen I showed off a bit with toppings, making a ridiculously tall burger, but the topping choice is really up to you, and given that this recipe includes the yummy smoky burger sauce anyway, there’ll still be lots of flavour without all the added jazz.
Ready in 15 minutes
FOR THE BURGERS
- 2 small handfuls of frozen peas
- 1 tin of chickpeas
- 1 tsp. cumin
- 3 wholemeal bread rolls
- 1/4- 1/2 tsp. smoked paprika (you could use chilli powder if you don’t have paprika)
- Juice of half a lemon
- A quarter of an avocado, sliced
- Grated carrot dressed with tahini and orange juice
- Cherry tomatoes chopped with fresh red chilli
- A whole grilled portobello mushroom
- Pour hot water over the peas to defrost for a few minutes. Drain.
- Chuck them in the food processor with one of the bread rolls and half of the tin of chickpeas. Add the cumin and a pinch of salt, and blitz until smooth. Shape into burgers and fry in a frying pan with a tiny splash of oil
- Whilst the burgers fry for a few minutes on each side, chuck the rest of the chickpeas in the food processor with the lemon juice, smoked paprika, and a tbsp. of water and blend until smooth.
- Split and toast the 2 remaining bread rolls, spread with the smoky sauce, and add your burger patties. Stack up any toppings.
- Serve with salad or sweet potato wedges if you’re feeling hungry.