Mushroom & chickpea burgers

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• Frantic Flapjack

  09 April 2010

  Frantic Flapjack rated and commented on this recipe

  

  Very good texture and they held their shape very well during cooking but not too much taste. I think they needed some spice in the mixture to give it a kick. I served with a spicy chutney to pep them up a bit.

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• Kimblebee

  22 April 2010

  Kimblebee rated and commented on this recipe

  

  Ive been eyeing up this recipe since I first saw it in the magazine and finally made them today. They were wonderful, nice texture and the addition of the lemon really lifts them up. I added a little more curry powder though as I like spicy food. I was also a little dubious about the cumin yoghurt but it complimented it nicely and balanced the heat, Although I did add a scant teaspoon of cumin over the pinch stated in the recipe as I could hardly taste it.

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• CloClo

  25 April 2010

  CloClo commented on this recipe

  what is the texture like? I find the falafel burger recipe way too mushy, so wondering if this would be better?

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• LindaBurdett

  28 April 2010

  LindaBurdett commented on this recipe

  I found the burgers did not hold their shape and kept collapsing so I put the whole of the mixture into a flan dish and baked it in the oven. When I make them again I will add some egg to bind the mixture together. I added cumin seeds whist frying the onions and I also added more curry paste.

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• Roberta

  04 June 2010

  Roberta rated and commented on this recipe

  

  Just did these, they held their shape very well and my hubby & myself just loved them....it was a healthy lunch.

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• sally

  20 June 2010

  sally commented on this recipe

  Loved this recipe and will definitely make them again. I also added quite a bit of curry powder as we do like spicy food and the burgers cooked really well and held their shape.

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• Libby0

  29 June 2010

  Libby0 rated and commented on this recipe

  

  I am sorry to say this was the worst recipie I have tried. I found it really hard to mash the chickpeas, I think they need a food processor. The mixture did not bind together well and the whole thing was very fiddly and time-consuming. The burger may have been nice, but added to a wholemeal muffin and fat free yogurt mega errryukkkkkk, nobody finished their dinner and I had worked sooo hard :(

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• Young.Cook.Sophie

  04 July 2010

  Young.Cook.Sophie commented on this recipe

  This is a brilliant recipe, the burgers held their shape when I cooked them, and although there are many variations on this dish I found this one the best out of them all! However, I added more curry powder and cumin, as I didn't think it had quite enough spice in it. The lemon complimented it beautifully. Thanks BBC GOODFOOD!

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• Neppy

  04 July 2010

  Neppy rated and commented on this recipe

  

  Thanks to the comments from the readers, I added an egg to bind the mixture, as well as twice the curry powder, and a small dried chilli. It worked really well, was good and spicy but not overpowering. We had them without the burger buns, so I also added the cumin to the mixture. I added the beaten egg with the breadcrumbs, mixed well into the chickpea mixture, and left it for about 20 mins. before shaping them into burgers. The result was great, and was greatly appreciated by my son and my husband, who loved them. I've made them again since, with as much success and appreciation.

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• Grubs up

  26 July 2010

  Grubs up rated and commented on this recipe

  

  A great taste but definitely needs an egg to bind together as my attempt fell apart in the frying pan.

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• Julie Anne

  27 July 2010

  Julie Anne rated and commented on this recipe

  

  I really dislike this recipe. The burgers don't stay together well at all, and they taste solely of curry powder. Using lovely chestnut mushrooms was a complete waste for this recipe. Maybe if chilli, your own selection of spices and more cumin was used in the mayonnaise it could be more enjoyable, but I would not make these again.

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• Ella

  31 August 2010

  Ella rated this recipe

  

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• Mrsjo

  17 December 2010

  Mrsjo rated and commented on this recipe

  

  This recipe is great, tastes good, is filling and really healthy and low fat. Just great!

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• Lhea

  08 January 2011

  Lhea rated and commented on this recipe

  

  ummm....if you want a Falafel burger - great! At that size and cooking in a plan I found the texture unpleasant! Maybe thinner and in the oven would be better - but again....you might as well have a falafel then!!

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• Sarah36

  08 March 2011

  Sarah36 rated and commented on this recipe

  

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

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• rusc

  11 June 2011

  rusc commented on this recipe

  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.

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• emmabell

  20 September 2011

  emmabell rated and commented on this recipe

  

  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. :)

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• Tonyb1964

  03 December 2011

  Tonyb1964 rated and commented on this recipe

  

  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!

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• Kye

  21 March 2012

  Kye rated and commented on this recipe

  

  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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• andeck3

  10 June 2012

  andeck3 rated and commented on this recipe

  

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

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http://www.bbcgoodfood.com/recipes/412623/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

271 kcalories, protein 15g, carbohydrate 40g, fat 7 g, saturated fat 1g, fibre 6g, sugar 4g, salt 1.13 g

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