This is a healthy and vegetarian alternative to the standard burger. Not only is it really tasty, it's also really filling. We ate two burgers each for dinner, however, many people might find one burger with a small side salad suitable.
Feel free to add other salad accompaniments in the roll and, if you find your patties too crumbly, throw some almond meal or chickpea flour into the patty mixture.
Preheat oven to 200°C. Chop the pumpkin into 2cm pieces and place in a baking tray on baking paper. Roast in oven for 20 minutes, or until cooked through.
Warm the chickpeas and the garam masala in a non stick frypan over high heat for a few minutes. Place in a large bowl and mash with a fork.
Add the pumpkin and mash. Stir through the egg and season with salt and pepper.
Using your hands, form into 6 patties and leave to chill in the fridge for 20 minutes.
Meanwhile, prepare the spread/s by mixing together in a small bowl. I preferred the ricotta spread, however, my boyfriend liked both equally.
Turn on the grill to medium-high heat.
Warm a little oil in a frypan over medium-high heat. Fry the patties for 5 minutes on each side, or until browned.
At the same time, cut the rolls in half and place in the grill for 2 minutes.
Place the rolls on serving plates and spread the sauce/s. Place a pattie on each roll and top with a strip of capsicum. It would also be delicious with a dollop of mustard or a slice of cheese (e.g. haloumi, cheddar, feta).