Chickpea burger with avocado

PREP TIME
1 2 mins

COOK TIME
73 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the rolls, stir sugar in 150 ml warm water. Crumble yeast into it and dissolve while stirring. Put flour and 1⁄2 TL salt into a mixing bowl. Knead the yeast water with the dough hooks of the mixer, adding olive oil. Knead until the dough is smooth and separates from the bowl rim. Cover the dough and leave to rise in a warm place for about 45 minutes.

2. 2

   For the patties chick peas in a sieve rinse cold and drain. Wash the parsley, shake dry and chop the leaves. Puree the chickpeas, parsley, cumin, egg and lemon peel with a hand blender. Season vigorously with salt and pepper. Stir in breadcrumbs until the mixture is malleable. Shape into 4-6 flat patties. Cover and chill.

3. 3

   For the salad, roast the almonds in a pan without fat until golden brown and take them out. Peel onion and cut into fine rings. Cut the avocado in half lengthwise and remove the core. Remove the flesh from the skin with a spoon and cut into pieces. Sprinkle with lemon juice. Wash and drain the salad.

4. 4

   Knead yeast dough briefly, divide into 4-6 equal pieces and form into flat rolls. Place them at a distance on a tray lined with baking paper. Put into the cold oven. Heat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bake the rolls in the oven for about 20 minutes. Remove and let cool off.

5. 5

   Just before serving, heat the oil in a pan. Fry the patties for about 4 minutes on each side. Take them out and let them drip off on kitchen paper.

6. 6

   Mix the house dressing with 1 tablespoon mayonnaise. Stir in almonds, onion, lettuce and avocado. Season to taste with salt and pepper. Cut the bread roll open. Spread the BBQ sauce on the lower halves. Layer half of the avocado salad, the rest of the mayonnaise, patties and the rest of the salad. Place the upper halves of the bread roll on top. Sweet potato fries taste good with it.