Baked chickpea, pumpkin and sage burger

Ingredients

For 1 serving

• Hamburger bun70 g
• Cooked chickpeas120 g
• Pumpkin120 g
• Rolled oats20 g
• Fresh sage3 g
• Extra virgin olive oil2 teaspoons
• Lamb's lettuce20 g
• Mustard1 teaspoon
• Saltto taste

Contains: gluten, mustard,

In season: September – December

Method

1. Peel the squash, remove the seeds and cut it into roughly 2 cm cubes; steam it for 12 minutes, until fork-tender. Meanwhile preheat a conventional oven to 200 °C.
2. Rinse and drain the cooked chickpeas; finely chop the fresh sage leaves.
3. In a bowl mash the squash with the chickpeas using a fork, then add the oats, sage and a pinch of salt; if the mixture is too soft let it rest for 5 minutes so the oats absorb the moisture. Shape into a compact patty.
4. Put it on a tray lined with baking paper, brush with the oil and bake for 20 minutes, turning halfway, until golden and firm.
5. Cut the burger bun, toast it in the oven for the last 2 minutes, spread with mustard and build with the lamb's lettuce and the patty.