Mushroom & chickpea burgers

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• sarahMH

  18 June 2012

  sarahMH rated and commented on this recipe

  

  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.

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• Good Eating

  20 June 2012

  Good Eating rated and commented on this recipe

  

  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.

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• MissShinx

  06 July 2012

  MissShinx rated and commented on this recipe

  

  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 ^^

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• Jemima

  16 July 2012

  Jemima rated and commented on this recipe

  

  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!

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• LoloMuds

  17 July 2012

  LoloMuds rated and commented on this recipe

  

  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!

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• katdixon2012

  19 July 2012

  katdixon2012 rated and commented on this recipe

  

  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!

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• Ben

  23 July 2012

  Ben rated and commented on this recipe

  

  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

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• Fiona

  28 July 2012

  Fiona commented on this recipe

  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.

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• Martha

  18 March 2013

  Martha rated and commented on this recipe

  

  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.

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• Surinder85

  08 April 2013

  Surinder85 rated and commented on this recipe

  

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

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• Bashlybear

  24 May 2013

  Bashlybear rated and commented on this recipe

  

  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.

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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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