Mushroom & chickpea burgers

Mushroom & chickpea burgers

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(43 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
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  • 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.

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Comments, questions and tips

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10th Jun, 2012
Really liked this. Sprinkled a few drops of worcester sauce over the burgers once they were in the pan
21st Mar, 2012
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.
3rd Dec, 2011
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!
20th Sep, 2011
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. :)
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.
8th Mar, 2011
These are my favourite - they freeze really well too. Time consuming to make but well worth it!!!!
8th Jan, 2011
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 might as well have a falafel then!!
17th Dec, 2010
This recipe is great, tastes good, is filling and really healthy and low fat. Just great!
LumariaCooks's picture
27th Jul, 2010
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.
26th Jul, 2010
A great taste but definitely needs an egg to bind together as my attempt fell apart in the frying pan.


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