Mushroom & Chickpea Burgers.

This is such a tasty super easy veggie burger, perfect for sunny summer nights! They’re also super healthy as they are high in fibre and low in fat.. what’s not to like?!

Prep: 10 mins                      Cooking: 20 mins                    Serves: 4                     Skill: Easy



  • 1 tbsp olive oil
  • 250g chestnut mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium egg
  • 1 bunch spring onions, sliced
  • 1 tbsp medium curry powder
  • Zest of 1/2 a lemon
  • Juice of 1 lemon
  • 400g can chickpeas, rinsed and drained
  • 75g fresh wholemeal breadcrumbs
  • 6 tbsp greek yoghurt
  • pinch ground cumin
  • 4 rolls of choice
  • 2-4 plum tomatoes, sliced (to taste)
  • handful rocket leaves.

Step 1.
Heat a tsp of the olive oil in a non-stick frying pan and cook the mushrooms, spring onions and garlic on a medium heat for 5 mins.

Step 2.
Add the curry powder, lemon juice and lemon zest and cook for a further 2 mins, until mixture looks quite dry. Then tip out onto a plate and leave to cool slightly.

Step 3.
Whilst the mushroom mix is cooling, use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky bits.

Step 4.
Add the mushroom mix to the chickpeas along with the breadcrumbs, then shape into 4 burgers.

Step 5.
Fry the burgers in the remaining olive oil until crisp and brown, about 3-4 mins on each side.

Step 6.
Mix the cumin and the yoghurt, then spread onto one half of the rolls.

Step 7.
Top the rolls with the burger, a few slices of tomato and finish with a bit of rocket.










I find that once you’ve made these once you’ll definitely want to make them again, and maybe adding your own twist. Try adding extra spices if you like hot food, I personally think a little bit of coriander would go perfectly!

I hope you enjoyed these burgers, I know I certainly did!


Fiona XOXO








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