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Chickpea and grilled pepper burger with dill-dunked cucumber salad
Makes 6 Starters and mains
Ingredients
- 3 red peppers
- olive oil, for drizzling
- 2 eggs
- 200g oven-baked onions, cool
- 1 x 400g can chickpeas, drained and rinsed
- 1tbsp smoked paprika
- 1tbsp mild chilli powder, such as piment d’Espelette
- 50g panko breadcrumbs
- 3 garlic cloves, finely chopped
- rapeseed or groundnut oil, for frying
For the salad
- 2 cucumbers
- 1 bunch dill, chopped, plus a few extra dill fronds, for serving
- zest 1 lemon
- sesame seeds
To serve
- 6 burger buns
- butter, for spreading
Method
Preheat the grill to 250C/475F/ Gas 9. Halve the peppers and remove the core and seeds. Put the pepper halves on a baking tray, skins facing up. Drizzle with oil, season and grill until the skins are black. Transfer to a plastic bag and, when cool, remove the skins and cut the peppers into pieces.
Lightly whisk the eggs in a food processor. Add the oven- baked onions, chickpeas, grilled peppers, smoked paprika, chilli powder, panko breadcrumbs, garlic and salt. Pulse so all the ingredients are well combined, but not too finely blended.
Using your hands or a food ring, shape into 6 round patties. Put the patties on a plate, cover with cling film and transfer to the fridge for at least 1 hour, preferably longer, so that they hold together better when you fry them. Preheat the oven to 180C/350F/Gas 4.
To make the salad, shave the cucumber lengthways using a vegetable peeler (if you remove the seeds, the cucumber will release less water). Transfer to a bowl and mix in the chopped dill, lemon zest, a few sesame seeds and some dill fronds. Drizzle over a little olive oil and carefully turn the salad using your hands. Season to taste.
Heat a frying pan over a medium heat and pour in a little oil. Fry the patties for a few minutes on both sides, until they are crisp and have a nice colour. Transfer to an ovenproof dish and bake for 5-10 minutes.
Meanwhile, butter the buns and fry quickly in a frying pan. Place a patty on each bun base and top with the cucumber salad, and a few dill fronds if you like.
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