Smoky Paprika Chickpea Burgers with Avocado Salsa
Smoky chickpea burgers mixed with onion, garlic, smoked paprika, cumin, breadcrumbs, and egg, pan-fried and served with diced avocado salsa.
- 400 g canned chickpeas
- ½ medium red onion
- 2 cloves garlic cloves
- 1 tsp smoked paprika
- ½ tsp cumin
- 50 g breadcrumbs
- 1 medium egg
- 1 tbsp olive oil
- 1 ripe avocado
- 100 g cherry tomatoes
- 10 g coriander
- ½ whole lime
- salt
- black pepper
- 2 whole burger buns
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Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse the chickpeas. Pat them dry with a clean tea towel.
- Step 2
Finely chop the red onion and mince the garlic.
- Step 3
In a bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still with some texture.
- Step 4
Add the chopped red onion, minced garlic, smoked paprika, cumin, breadcrumbs, and the egg to the mashed chickpeas. Season with salt and pepper. Mix everything together thoroughly.
- Step 5
Divide the mixture into two equal portions and shape them into burger patties.
- Step 6
Heat the olive oil in a frying pan over medium heat. Cook the chickpea burgers for 5-7 minutes per side, until golden brown and heated through.
- Step 7
While the burgers cook, prepare the avocado salsa. Dice the avocado and cherry tomatoes. Finely chop the coriander.
- Step 8
In a small bowl, combine the diced avocado, cherry tomatoes, chopped coriander, and the juice of half a lime. Season with salt and pepper and gently mix.
- Step 9
Lightly toast the burger buns.
- Step 10
Assemble the burgers by placing a chickpea patty on the bottom half of each bun, topped with a generous spoonful of avocado salsa.
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