Chickpea Mushroom Burgers Recipes
MUSHROOM & CHICKPEA BURGERS
High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 271 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.13 milligram of sodium
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- Preheat the oven to 230c. Chop the mushrooms into small pieces. You don't need to be very precise about this, but the pieces should be less than 1cm square. Scatter over two baking trays and bake, stirring occasionally, until the mushrooms are browned and there is no water pooled on the tray - about 30 minutes. Set aside in a large bowl.
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- Sauté the onions over a medium heat until they start to soften, then add the garlic. Continue to cook until both are softened, translucent and fragrant, about 15 minutes. Add to the mushrooms.
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