Chickpea Burger with Rosemary Potato Wedges
Hello 2018! I hope you had a good start to the New Year and were able to relax a little bit over the holidays. I am currently traveling through Mexico, enjoying the sun while trying to learn as much about the country and culture as possible. Every day starts with guacamole and fruits of the region, such as mango, pineapple, papaya .. all those tropical produces that I try to avoid in mydaily life in Berlin.
What I do miss a bit though is my kitchen and the ability to prepare my own food at any time. Before I flew out, I made myself comfortable in said kitchen and created one of my favorite wintery feel-good dish for REWE Bio. Burger. Let it be a cliché, but especially on weekends, I often wish to consume a good (vegetarian!) Burger with fries. Give that up? No! I simply changed the dish a bit to my own liking. Less fat, more vegetables and freshness. REWEs current campaign is all about vitamin-packed foods that will carry you through the winter. And I think this recipe can easily keep up with that. I hope it’ll bring you as much joy and comfort as it does for me.
Thank you to REWE Bio working with me and sponsoring this post!
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Chickpea Burger with Rosemary Potato Wedges Recipe
- Prep Time: 50 Minutes
- Servings: 4 Burger
Ingredients
Chickpea Burger
Makes 4 Patties
1 ½ tbsp sunflower seeds
30g rolled oats
150g cooked chickpeas
50g cooked kidney beans
½ small red onion
½ glove of garlic
½ tsp paprika
½ tsp cayenne pepper
1 pinch of cumin
½ tsp sea salt (at least)
pepper
1 tbsp water
1 tbsp olive oil
other topping
4 bread buns (e.g. sourdough or wholegrain rye/spelt)
1 zucchini
1 bell pepper
1 avocado
1 romaine lettuce
green pesto
Rosemary potato wedges
600g potatoes
1 tbsp olive oil
½ tsp rosemary
salt & pepper
cayenne pepper
Instructions
For the chickpea burger:
In a food processor mix sunflower seeds and oats into a fine flour for about 30 second.
Dice the onion and mince garlic. Add to the “flour” together with chickpeas, beans, spices, water and olive oil. Mix into a relatively even dough.
Wet your hands and form one big dough ball and divide into four quarters. Form each quarter into one burger patty. If the dough is too smooth, add some more oats to thicken it up.
In a pan warm up some olive oil (or ghee) on medium heat. Roast the patties on both sides for about 4-5 minutes.
Now top the burger to your liking.
I can recommend to slice zucchini and bell pepper and roast the slices on both sides on a grill pan in olive oil. Spread pesto (or curry paste) on the bread buns. Top them with salad, avocado, bell pepper, zucchini and the chickpea patty.
For the rosemary potato wedges:
Preheat oven to 180°C.
Wash the potatoes. Cut them lengthways in wedges several times. Place them in a bowl and mix well with olive oil, rosemary, salt, pepper and cayenne.
Place the wedges on a baking tray lined with baking paper and let them roast in the oven for about 30-35 minutes until crispy. (One tip: for extra crispiness make sure that the wedges do not touch each other!)
Serve with your favorite sauce. (I especially like green pesto).
