It was high time I made some homemade burgers. We still had some pumpkin in the garden, and I found some dill had sprouted up the other day too. My mind immediately thought: BURGERS! So, I came up with these Chickpea, Pumpkin and Dill burgers.
If you don’t like dill (it can be quite an acquired taste), another herb would work just as well. Try substituting with thyme, coriander, basil or even parsley.
If you’re really hungry… honestly, you can’t go past a burger. Josh still hasn’t gotten past them 😛
They are quick and easy to make, especially once you have some pre made patties ready to go! I froze the remainder of mine and now have a quick and easy meal on hand for when I don’t have time to make anything.
If you’re making a burger, fresh buns are best! As in, bought that very day. Or homemade ones (oooh, I’ll have to give that a go very soon!). Otherwise toasted is the next best option. If you’re not into bread, then you could just as easily have these patties as a main with veggies or salad.
We’ve made these ones with avocado, relish, tomato, rocket and alfalfa, but you can mix it up as much as you want. Pineapple is a great burger topping, and beetroot works really well too! If you want a gorgeous relish recipe to go with these Chickpea, Pumpkin and Dill Burgers, try out our Mum’s Relish recipe! It’s a winner, and goes with so many other dishes, including our popular Pecan and Mushroom Wellington recipe!
Being able to craft these burgers yourself gives you peace of mind knowing what you’re consuming, and provides you with the joyful feeling of satisfaction in every bite you take.
If you love this recipe, please share it with your friends!
- 1 can chickpeas drained (save the brine for another recipe!)
- 1 cup roast pumpkin mashed
- 1 tsp cumin powder
- 1 Tbsp fresh dill
- 1 Tbsp savoury yeast (optional)
- pinch of salt
- 1 cup breadcrumbs
Mix all ingredients in a blender until well incorporated
Form mixture into burger patties. You can use an upside down large glass or small bowl to get a more uniform shape. Makes 5 to 6 burgers
Coat with extra breadcrumbs
To cook, fry in a non stick fry pan in a little olive oil for about 5 minutes each side
Serve on a fresh bun with toppings of your choice!