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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4th Jul, 2010
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.
4th Jul, 2010
This is a brilliant recipe, the burgers held their shape when I cooked them, and although there are many variations on this dish I found this one the best out of them all! However, I added more curry powder and cumin, as I didn't think it had quite enough spice in it. The lemon complimented it beautifully. Thanks BBC GOODFOOD!
libby0's picture
29th Jun, 2010
I am sorry to say this was the worst recipie I have tried. I found it really hard to mash the chickpeas, I think they need a food processor. The mixture did not bind together well and the whole thing was very fiddly and time-consuming. The burger may have been nice, but added to a wholemeal muffin and fat free yogurt mega errryukkkkkk, nobody finished their dinner and I had worked sooo hard :(
20th Jun, 2010
Loved this recipe and will definitely make them again. I also added quite a bit of curry powder as we do like spicy food and the burgers cooked really well and held their shape.
4th Jun, 2010
Just did these, they held their shape very well and my hubby & myself just loved was a healthy lunch.
28th Apr, 2010
I found the burgers did not hold their shape and kept collapsing so I put the whole of the mixture into a flan dish and baked it in the oven. When I make them again I will add some egg to bind the mixture together. I added cumin seeds whist frying the onions and I also added more curry paste.
25th Apr, 2010
what is the texture like? I find the falafel burger recipe way too mushy, so wondering if this would be better?
22nd Apr, 2010
Ive been eyeing up this recipe since I first saw it in the magazine and finally made them today. They were wonderful, nice texture and the addition of the lemon really lifts them up. I added a little more curry powder though as I like spicy food. I was also a little dubious about the cumin yoghurt but it complimented it nicely and balanced the heat, Although I did add a scant teaspoon of cumin over the pinch stated in the recipe as I could hardly taste it.
Frantic Flapjack
9th Apr, 2010
Very good texture and they held their shape very well during cooking but not too much taste. I think they needed some spice in the mixture to give it a kick. I served with a spicy chutney to pep them up a bit.


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