Chickpea Burgers with Avocado and Cooked Sprouts

Makes 2 burgers

Ingredients

Patties

• 1 cup cooked chickpeas or white beans
• ½ small carrot, grated
• 2 tbsp oats or breadcrumbs
• 1 garlic clove, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Olive oil, for searing

Buns and toppings

• 2 whole-grain burger buns, lightly toasted
• ½ avocado, sliced
• 1 medium tomato, sliced
• 1 small cucumber, thinly sliced
• Red bell pepper slices
• ½ cup alfalfa or broccoli whole sprouts, to cook before assembly
• Fresh spinach or arugula leaves

Optional spread

• 2 tbsp hummus or herbed yogurt spread (optional)
• A squeeze of lemon juice (optional)
• A pinch of salt and za’atar (optional)

Method

1. Cook the whole sprouts thoroughly by steaming or simmering until cooked throughout, rather than briefly warming them. Drain using clean utensils. For cool toppings, spread in a shallow container and refrigerate promptly while preparing the patties.
2. Mash the cooked chickpeas or white beans, leaving some texture. Mix in the grated carrot, oats or breadcrumbs, garlic, cumin, paprika, salt and pepper. Form two patties; if loose, chill until they hold their shape.
3. Heat olive oil in a skillet over medium heat. Cook the patties on both sides until golden and cooked through, adjusting the heat so the centers cook without burning the outsides.
4. If using the sauce, stir the hummus or yogurt spread with the optional lemon juice, salt and za’atar. Toast the buns.
5. Spread sauce on the bottom buns if using. Add spinach or arugula, a patty, cucumber, bell pepper, avocado, tomato and the prepared sprouts. Add the top buns and serve.

Keep cooked sprouts or beans refrigerated until cold assembly. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F (32°C).