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🍽️ Chickpea Burgers with Avocado Dip

625 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 2 pc.
• carrots 70 g
• olive oil 30 ml
• vine tomatoes 100 g
• avocado 400 g
• organic limes 1 pc.
• quark 40 % fat in dry matter 2 tbsp
• salt 3 tbsp
• pepper, black ground 3 tbsp
• parsley, fresh 0.5 bunch
• coriander, fresh 0.5 bunch
• chickpeas from the can 200 g
• breadcrumbs 100 g
• eggs 1 pc.
• cumin 2 tsp
• tomato paste 100 g
• agave syrup 1 tsp
• hamburger buns 4 pc.
• arugula 1 bunch

Instructions

1. 1. Peel the onion, the garlic clove, and the carrot.
2. 2. Halve the onion and cut the carrot into large chunks.
3. 3. Place the onion, carrot, and garlic into the mixing container.
4. 4. Pulse the ingredients for 15 seconds on speed 5.
5. 5. Scrape the mixture down from the sides of the container with a spatula.
6. 6. Add 20 milliliters of olive oil.
7. 7. Sauté the mixture for 5 minutes at 120 degrees without the measuring cup.
8. 8. Remove the mixture and clean the mixing container.
9. 9. Peel the second garlic clove for the avocado dip.
10. 10. Pulse the garlic for 10 seconds on speed 5.
11. 11. Scrape the garlic down from the sides with a spatula.
12. 12. Wash the tomato and pat it dry.
13. 13. Remove the stem area and cut the tomato into quarters.
14. 14. Add the tomato to the garlic in the container.
15. 15. Pulse the tomato for 5 seconds on speed 5.
16. 16. Halve the avocados and remove the pits.
17. 17. Scoop the flesh out of the skin with a spoon.
18. 18. Squeeze the lime.
19. 19. Add quark, avocados, 1 teaspoon each of salt and pepper, and half of the lime juice.
20. 20. Mix the ingredients for 10 seconds on speed 6.
21. 21. Set the avocado dip aside.
22. 22. Wash the parsley and coriander.
23. 23. Dry the herbs and pick the leaves off the stems.
24. 24. Pulse the herbs for 8 seconds on speed 6.
25. 25. Rinse the chickpeas under cold water and let them drain.
26. 26. Add chickpeas, breadcrumbs, egg, cumin, 2 teaspoons each of salt and pepper to the container.
27. 27. Pulse the mixture for 10 seconds on speed 6.
28. 28. Remove the mixture and clean the container.
29. 29. Shape 4 burger patties from the mixture.
30. 30. Fry the patties in the remaining oil until golden brown on each side.
31. 31. Add tomato paste, agave syrup, and the remaining lime juice to the container.
32. 32. Mix the ingredients for 15 seconds on speed 6.
33. 33. Slice the buns open.
34. 34. Wash the arugula and shake it dry.
35. 35. Spread avocado dip on one side of the bun.
36. 36. Spread the homemade ketchup on the other side.
37. 37. Top the buns with arugula and a chickpea patty.
38. 38. Serve the burgers and enjoy.

Nutrition per serving

• kcal: 625
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 62 g