Super healthy low in fat and high in protein perfect for veganuary. Some ready made Vegetarian burgers can be full of salt and oil. This is my quick burger recipe, I make these in the bulk so I can use them from the freezer whenever I need to fill a hole. To prevent the burger falling apart its best to make them and put them in the fridge for a few hours so they keep their shape when you make them. If you are gluten free I suggest using these in lettuces and try it as a naked burger!
Ingredients
- 1 tbsp olive oil
- 250g chestnut mushroom , finely chopped
- 400g can chickpea , rinsed and drained
- zest and juice ½ lemon
- 1 tsp of salt
- 1 tsp of cumin powder
- 85g fresh wholemeal breadcrumb / you can use gluten free bread
Instructions
- Heat 1 tsp oil in a non-stick frying pan and cook the mushroom for 5 mins.
- Mix in the curry powder, salt, cumin powder,
- Add 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 bread crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
- You can also oven bake them with some olive oil if you don't want to fry them (150 degrees for 15 minutes)
- Serve with your fav burger dressings and toasted buns. (mine is vegan halloumi, Vegan Mayo, tomatoes, pickles, salad in a pitta bread.
Chickpea and mushroom burger.
Notes
If you want to freeze for later you should part cook them before you put them in tin foil and freeze this will prevent sticking when you recook them
