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Mushroom & chickpea burgers

Mushroom & chickpea burgers

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(32 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
  • Healthy
  • Vegetarian

Nutrition: per serving

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

  • 1 tbsp olive oil
    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 cloves, crushed
  • 1 bunch spring onions, sliced
    Spring onions

    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

    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 muffins or rolls, toasted and halved
  • 2 plum tomatoes, sliced
  • handful rocket leaves
    Rocket

    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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sam_alex25
26th Feb, 2015
3.8
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
14th Jan, 2015
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
2nd Jul, 2014
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
30th Apr, 2014
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
30th Jan, 2014
3.05
liked the taste and texture, but didn't read the comments and ended up with crumbs rather than burgers.
stopsatgreen
7th Jan, 2014
Like many others, followed the recipe exactly but the burgers crumbled during frying. Next time will try adding an egg as suggested.
domesticlou
16th Jul, 2013
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
24th May, 2013
2.05
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
8th Apr, 2013
4.05
Added an egg as others suggested - turned out good, will try again.
marffa
18th Mar, 2013
1.05
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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manthy78
18th May, 2016
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
2nd May, 2016
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
20th Dec, 2014
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...