Chickpea Mushroom Burgers Food

MUSHROOM & CHICKPEA BURGERS

Mushroom & chickpea burgers image

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

Time 30m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
250g chestnut mushroom , finely chopped
2 garlic cloves , crushed
1 bunch spring onions , sliced
1 tbsp medium curry powder
zest and juice ½ lemon
400g can chickpea , rinsed and drained
85g fresh wholemeal breadcrumb
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes , sliced
handful rocket leaves

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

CHICKPEA-MUSHROOM BURGERS

Chickpea-Mushroom Burgers image

These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.

Provided by Chris Morocco

Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso

Yield Makes 8

Number Of Ingredients 12

Ingredients

1/2 cup red or black quinoa, rinsed
Kosher salt
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 (14.5-oz.) cans chickpeas, rinsed, drained
1 tsp. garlic powder
1/2 tsp. smoked paprika
8 oz. crimini mushrooms, trimmed, cut into 1/4" pieces
1/4 cup tahini
1/4 cup white miso
1/4 cup oat flour or all-purpose flour
8 slices sharp cheddar or vegan cheese
Mayonnaise, mustard, hamburger buns, shredded iceberg lettuce, and sliced pickles (for serving; optional)

Steps:

Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

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