Mushroom & chickpea burgers

Mushroom & chickpea burgers

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(40 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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kye_osu
21st Mar, 2012
4.05
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
3rd Dec, 2011
4.05
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
20th Sep, 2011
4.05
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
11th Jun, 2011
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
8th Mar, 2011
5.05
These are my favourite - they freeze really well too. Time consuming to make but well worth it!!!!
lhea-ibiza
8th Jan, 2011
1.05
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!!
goldsmiths
17th Dec, 2010
5.05
This recipe is great, tastes good, is filling and really healthy and low fat. Just great!
LumariaCooks's picture
LumariaCooks
27th Jul, 2010
1.05
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.
chris1979
26th Jul, 2010
3.05
A great taste but definitely needs an egg to bind together as my attempt fell apart in the frying pan.
manly49
4th Jul, 2010
4.05
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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