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Recipe: Vegetarian Chickpea Burgers 
with Avocado

Brendon D'Souza  |  02 February 2017

It amazes me that after almost three years, the burger craze here in Sydney still lives on. New burger joints are opening up all across the city. The burger is no-doubt an Aussie favourite and I want to share a greener twist on one of my favourite meals!

Prep Time: 30 mins

Cooking Time: 15 mins

Serves 4


400g can chickpeas, drained and rinsed?4 spring onions, chopped?Handful chopped parsley?1 tsp finely grated ginger?1 clove garlic, minced?1/2 cup cous cous?2 tbs fine semolina?2 Lebanese cucumbers?2 ripe avocados?2 tbsp vegetable oil?4 Brioche buns, dill pickles, Dijon mustard and chilli sauce, to serve

Method?Make burgers. Place chick peas, spring onions, parsley, ginger, garlic into food processor. Pulse 3–4 times to form rough wet paste. Transfer to bowl, add cous cous and semolina. Season with salt/pepper. Mix to form a soft dough-like mixture. You may need to add more semolina if mixture is too wet. Add a little water if too dry. Wet hands slightly with cold water. Form 4 patties from mixture. Place patties onto plate, cover with cling film and refrigerate to firm while you prepare the salad.

Prepare salad and buns. Peel cucumber into ribbons using a vegetable peeler or mandolin. Slice the avocados in half, carefully remove the stone, scoop out the flesh and slice lengthways. Split the brioche buns in half.

Prepare burgers. Remove patties from fridge. Heat vegetable oil in a flat griddle pan over a medium heat. Add the patties, two at a time, and cook for 5–8 mins on each side or until golden brown. Flip with a spatula and cook until golden brown. Repeat for remaining two patties. Finally, toast buns cut side down in same pan for 1–2 mins until golden.

Assemble burgers. Place a brioche base on to a serving plate, spread mustard, top with pickles, add patty, sliced avocado, cucumber. Drizzle with chilli sauce, top with bun lid. Serve. These burgers are a great brunch option and can also be cooked on a barbecue outdoors. Love spice? Add two tbsp ground turmeric and cumin to the chickpea mixture for a Middle-Eastern twist.


Check out and follow my food adventures on Instagram @brendonthesmilingchef.


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