Mushroom & chickpea burgers

Mushroom & chickpea burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

Prep: 10 mins Cook: 20 mins


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


  • 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



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

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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Apr, 2020
I had no issue with the burgers holding together- texture was lovely. I used curry paste instead of curry powder and didn’t have any breadcrumbs and they turned out great. Really tasty and will definitely make again. Delicious with sweet potato wedges
24th Oct, 2019
I didn't read the reviews first, which isn't like me, but it was nearly dinner time and i'd just found the recipe. No problem falling apart, but I did use dried breadcrumbs, didn't need an egg to hold together, topped with avocado and tomato and harissa yoghurt delish...
24th Jun, 2018
Wicked burgers. Just mash the chickpeas with a hand blender before you blend with the mushroom mix and fry at low heat and you'll have no issues with the patties falling apart. I did use half an egg but that wasn't really necessary so you can easily lose that and make it vegan friendly. Had it with a quinoa, cucumber & tomato salad.. Summer delish!
26th Feb, 2015
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!
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.
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?
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.
30th Jan, 2014
liked the taste and texture, but didn't read the comments and ended up with crumbs rather than burgers.
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.
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.


27th Apr, 2019
Love the taste but find the mixture falls apart badly when trying to firm the patties. Any idea how to stop this?
goodfoodteam's picture
30th Apr, 2019
Thanks for your question. You can add an egg to the mixture to help bind it.
19th May, 2018
Can these be frozen
goodfoodteam's picture
21st May, 2018
Thanks for your question. Yes, these can be frozen. All our freezable recipes have a blue star above the nutritional information.
19th May, 2018
Can these be frozen?
goodfoodteam's picture
21st May, 2018
Thanks for your question. Yes, they can. All our freezable recipes have a blue star above the nutritional information.
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's picture
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
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...
Want to receive regular food and recipe web notifications from us?