Mushroom & chickpea burgers

Mushroom & chickpea burgers

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(31 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal271
  • fat7g
  • saturates1g
  • carbs40g
  • sugars4g
  • fibre6g
  • protein15g
  • salt1.13g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g chestnut mushroom, finely chopped
  • 2 garlic clove, crushed
  • 1 bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp medium curry powder
  • zest and juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g can chickpea, rinsed and drained
  • 85g fresh wholemeal breadcrumb
  • 6 tbsp 0% Greek yogurt
  • pinch ground cumin
  • 2 mixed-grain muffin or rolls, toasted and halved
  • 2 plum tomato, sliced
  • handful rocket leaves

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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.

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Comments, questions and tips

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Comments (37)

sam_alex25's picture
3.75

Like most other reviewers, my burgers became more of a crumble mix. However, I did use leftovers to stuff chicken breasts the next day and they were incredible! :) Paired with indian rice and steamed veg. Would highly recommend to use up any leftovers!

guangdong's picture

Complete waste of time, effort & expense. Flavours good but followed comments of others & added an egg to bind. Ended up with an bowl full of slop which I'm afraid i lost my patience with.

Court321's picture

Yummy alternative to a boring salad for lunch. I'll definitely make them again. One small problem was that the burgers didn't stay together that easily on the pan - maybe a bit more lemon juice is needed to keep the shape?

abeebuzz1993's picture

It tasted so good but just wouldn't hold! I would add an egg as others have said but I'm vegan. I replaced the yoghurt with soya yoghurt but that couldn't have really made much difference.

hazehappy's picture
3

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
2

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
4

Added an egg as others suggested - turned out good, will try again.

marffa's picture
1

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
5

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
4

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
5

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
4

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
5

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
5

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
4

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
5

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

kye_osu's picture
4

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.

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Tips (3)

manthy78's picture

Tried this recipe twice now and thought they were a success. Had problems with fish cakes holding their shape in the past so I tried a few tips I had learnt there. Don't over cook the mushrooms as they will become very wet and won't stick together. Lightly dust with flour or try baking them instead.

beeston14's picture

these are really lovely, a tip to hold them together, before cooking mushrooms and onions I put them in the food processor and blitz them and also did the same with the chick peas then mixed them all with an egg instead of breadcrumbs

LizBizz's picture

Like everyone else, the mix was too dry to make burgers so I added an egg put the burgers on a baking sheet and baked them in the oven - perfect and admired by my gang of fussy veggie girl friends. So this recipe does need some tweeking...

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