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.
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.
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.
Whilst the mushroom mix is cooling, use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky bits.
Add the mushroom mix to the chickpeas along with the breadcrumbs, then shape into 4 burgers.
Fry the burgers in the remaining olive oil until crisp and brown, about 3-4 mins on each side.
Mix the cumin and the yoghurt, then spread onto one half of the rolls.
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!