Chickpea and Grilled Pepper Burger with Dill-Dunked Cucumber Salad

Yield: 6 burgers

Ingredients

Burger mixture

  • 3 red (bell) peppers\
  • Olive oil\
  • 200 g (7 oz) oven-baked onions\
  • 500 g (about 2 cups) cooked chickpeas\
  • 2 garlic cloves\
  • 2 eggs\
  • 1 tbsp smoked paprika\
  • 1 tsp mild chilli powder (e.g., piment d’Espelette)\
  • 50 g (about 2 cups) panko breadcrumbs\
  • Rapeseed or peanut oil, for frying\
  • Sea salt and freshly ground black pepper

Cucumber salad

  • 1 cucumber\
  • 2 cucumbers (for ribbons/slices)\
  • Zest of 1 lemon\
  • Fresh dill heads or sprigs, as needed\
  • Olive oil\
  • Sea salt and freshly ground black pepper

To serve

  • 6 burger buns\
  • Butter for the buns

Instructions

  1. Preheat grill
    Preheat the grill (broiler) to 250°C (475°F / Gas 7).

  2. Grill the peppers
    Halve the peppers and remove the core and seeds. Place cut-side down on a baking tray with the skins facing up. Grill until the skin is black. Remove and transfer to a plastic bag. Allow to cool, then rub or peel off the skin and cut into pieces.

  3. Prepare onions
    Make the oven-baked onions if not already prepared.

  4. Rinse chickpeas
    Rinse the chickpeas in cold water and drain well in a colander.

  5. Blend burger mixture
    Peel and finely chop the garlic. Lightly whisk the eggs in a bowl. Put the chickpeas, grilled peppers, garlic, onions, eggs, smoked paprika, chilli powder, panko breadcrumbs, and salt into a food processor. Pulse-blend so everything is combined but not completely smooth.

  6. Shape and chill
    Shape the mixture into 6 round patties, by hand or using a food ring. Place in the fridge for at least 1 hour, or longer, so they hold together better during frying.

  7. Preheat oven
    Preheat the oven to 180°C (350°F / Gas 4).

  8. Prepare cucumber salad
    Shave or slice the cucumbers (remove seeds first if desired). Toss with lemon zest, dill, olive oil, salt, and pepper. Avoid squeezing the cucumber too much, as it may release excess liquid.

  9. Fry the patties
    Heat a frying pan with a little oil over medium heat. Fry the patties for a few minutes on each side until they develop a crispy surface. Transfer to an ovenproof dish and bake for 5–10 minutes.

  10. Toast the buns
    Butter the cut sides of the buns and fry quickly in a pan or toast under the grill until golden.

  11. Assemble
    Place a patty in each bun and top with the cucumber salad and dill. Serve immediately.

Notes

  • Chilling the patties helps prevent them from breaking apart during frying.\
  • If the mixture feels too wet, add a little more panko breadcrumbs.\
  • The cucumber salad is best made shortly before serving for freshness.