Mushroom & Chickpea Burgers
Escape into a world of flavors with these delectable Mushroom and Chickpea Burgers. A harmonious blend of earthy mushrooms, zesty lemon, and aromatic curry powder come together to create a patty that is both hearty and satisfying. Topped with creamy Greek yogurt, fresh tomatoes, and peppery rocket leaves, these burgers offer a delightful twist on a classic favorite.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 250g chestnut mushrooms , finely chopped
- 2 garlic cloves , crushed
- 1 bunch spring onions , sliced
- 1 tbsp medium curry powder
- zest and juice ½ lemon
- 400g can chickpeas , rinsed and drained
- 85g fresh wholemeal breadcrumbs
- 6 tbsp 0% Greek yogurt
- pinch ground cumin
- 2 mixed-grain muffins or rolls, toasted and halved
- 2 plum tomatoes , sliced
- handful rocket leaves
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 271 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.13 milligram of sodium
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