Introuducing the WS Recipe of the DAy App - Download Now >
Return to Previous Page

Chickpea and Roasted Red Pepper Burgers with Smoked Paprika Mayonnaise

Even partisans of traditional burgers will be won over by these healthful vegetarian patties, and slathering them with a smoky mayonnaise makes them even more appealing. Set out paper-thin red onion slices for those who might want them, and garnish each plate with pickle slices or wedges.

Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 5


For the smoked paprika mayonnaise:

  • 5 Tbs. (3 fl. oz./80 ml) mayonnaise
  • 1 tsp. Spanish smoked paprika
  • 2 tsp. fresh lemon juice
  • Salt, to taste
  • 1 small red potato
  • Salt, to taste, plus 1/2 tsp.
  • 1 Tbs. olive oil, plus more for frying
  • 1 garlic clove, minced
  • 1 tsp. seeded and minced jalapeño chili
  • 1 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1 can (15 oz./470 g) chickpeas, drained and rinsed
  • 1/4 cup (2 oz./60 g) chopped roasted red bell pepper
  • 2 eggs, lightly beaten
  • 5 Tbs. (1 oz./60 g) panko
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1/4 tsp. freshly ground pepper
  • Lettuce leaves for serving (optional)
  • 5 brioche buns, split


To make the paprika mayonnaise, in a small bowl, stir together the mayonnaise, paprika and lemon juice. Season with salt. Set aside.

Put the potato in a small saucepan. Add water to cover by 1 inch (2.5 cm) and a generous pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potato is fork-tender, about 15 minutes. Drain the potato and let cool, then cut into small dice.

In a small fry pan over medium heat, warm the 1 Tbs. olive oil. Add the garlic, jalapeño, cumin and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute. Set aside.

In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the bell pepper, eggs, panko, parsley, potato and garlic mixture. Add the 1/2 tsp. salt and 1/4 tsp. pepper. Using your hands, mix until well combined and then form into 5 patties.

Pour enough olive oil into a large fry pan to coat the bottom and heat over medium-high heat. Add the patties and cook, turning once, until golden brown and heated through, about 3 minutes per side. Place a lettuce leaf on the bottom half of each bun and top with a burger and a generous dollop of the mayonnaise. Serve immediately. Serves 5.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).