Mushroom & chickpea burgers

Mushroom & chickpea burgers

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(28 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
271
protein
15g
carbs
40g
fat
7g
saturates
1g
fibre
6g
sugar
4g
salt
1.13g

Ingredients

  • 1 tbsp olive oil
  • 250g chestnut mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 1 bunch spring onions, sliced
  • 1 tbsp medium curry powder
  • zest and juice ½ lemon
  • 400g can chickpeas, rinsed and drained
  • 85g fresh wholemeal breadcrumbs
  • 6 tbsp 0% Greek yogurt
  • pinch ground cumin
  • 2 mixed-grain muffins or rolls, toasted and halved
  • 2 plum tomatoes, sliced
  • handful rocket leaves

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Method

  1. Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
  2. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
  3. Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

Recipe from Good Food magazine, April 2010

Comments, questions and tips

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Comments

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hazehappy's picture
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liked the taste and texture, but didn't read the comments and ended up with crumbs rather than burgers.

stopsatgreen's picture

Like many others, followed the recipe exactly but the burgers crumbled during frying. Next time will try adding an egg as suggested.

domesticlou's picture

I used curry paste rather than powder and this was enough to bind the mixture perfectly. Whether it made any difference or not I used crushed cream crackers instead of breadcrumbs as I prefer the texture.

bashlybear's picture
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I made some adjustments after reading reviews; adding an egg to help the mix hold it's shape, adding more spices.. But they fell apart very quickly, either in the pan or as soon as I bit into it and I didn't like the flavour. I also froze a few but they were even more soggy and hard to handle after that. Not great.

surinder85's picture
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Added an egg as others suggested - turned out good, will try again.

marffa's picture
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I really wanted these to work but my burgers wouldn't hold together and i followed the recipe exactly. i thought the flavour of the mixture was good though.

fistewart69's picture

Great veggie burgers! I also added an egg to the mixture to bind it, and it held together well (both on the BBQ and in the frying pan). I served them with the cumin yoghurt, mango chutney and lime pickle. Will definitely be making them again.

forestnuter's picture
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Immense! Perfectly rounded flavour with a lovely warm undertone. Will be making a lot! Did most of the preparation in a blender and turned out fine

katdixon2012's picture
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I added juice from the whole lemon and reduced the amount of breadcrumbs to make these stickier, after reading comments about the burgers falling apart. This worked really well. Didn't have quite enough mushrooms, so used half a red pepper which gave it a nice colour variation. Also added dried coriander and a smidge of cumin for extra flavour. Very tasty, lemon works well!

lolomuds's picture
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AMAZING!! Hubby just made these for us & our 2 year old. Slight variation: we used a tsp of chilli flakes (after making our little boys) and, as recommended, an egg to bind the ingredients. He also blended the chickpeas.

Served with home made chips and the yogurt dip - heaven!

jemimalrf's picture
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The secret I think for anyone whose fell apart is just to leave them in the pan for quite a while as they start to dry out a bit and this makes them stick together better. When there is a lot of oil and the pan is wet, they fall apart. Mine came out ok with an egg and a good mid-week supper with some salad!

missshinx's picture
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These burgers actually held well together - I myself did add a bit of chilli for some extra spice.

They made a really nice dinner and I would make them again. Made some smaller ones for my fiance to take for lunch at work too ^^

kateowens1973's picture
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This id the 3rd time I've made this and they have gone down a storm again, I don't use lemon as my partner cant stand it and fewer bread crumbs stop the burgers from just falling apart.

star2501's picture
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I wish I'd checked the comments before cooking these straight from the free Good Food app I had downloaded. I now know to add an egg to bind the mixture as mine did indeed fall apart a bit! Very nice though, would definitely make again. I'd probably add some fresh chilli next time as I like my food hot. You could pretty much experiment with any herb or spice really.

andeck3's picture
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Really liked this. Sprinkled a few drops of worcester sauce over the burgers once they were in the pan

kye_osu's picture
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These were lovely and filling. Even the meat-loving partner was a fan.
Used creme fraiche instead of greek yoghurt and this with the cumin tasted like a dessert! (Used quite a lot of cumin though). Was fabulous on the burgers.

tonyb1964's picture
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Nice and simple supper. I added a finely choped red chilli to this and it gave it a bit of a kick.
Great with homemade chips and a green salad!

mcemmabell's picture
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Made these, and they were really tasty - but I added two tbsps of plain flour to bind them a bit better. I would say adjust the spices to your taste. :)

rusc01's picture

Lovely burgers - had them whilst on a diet when the family were having a barbecue. Much nicer than I had expected. Everyone else wanted one too! Delicious.

sarah2468's picture
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These are my favourite - they freeze really well too. Time consuming to make but well worth it!!!!

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